These double chocolate chunk cherry cookies? To. Die. For. Watch how fast they disappear when you make them!
I was trying to come up with a dessert idea for Valentine’s Day a couple weeks ago. I am not a huge chocolate cake fan, but I wanted it to be something chocolate.
For whatever reason, I didn’t feel like making brownies, and I wanted something that would look or feel like Valentine’s Day.
I’ve made molten chocolate cakes before, but I wanted something Little Miss could eat, too. As I wracked my brain, I remembered the Bliss Bites I’d made last year for Blissdom, and I wanted something like that, but… faster. Easier.
Personally, I love the combination of chocolate and cherry, and I’m pretty sure I’m not alone. I riffed on a cookie recipe and hoped it would turn out, and oh my word were these cookies good.
I usually will eat a cookie and then walk away. With these, I kept sneaking them.
I still have three in the freezer, but only because Mister Man told me Thursday that he’d given up dessert for Lent (oops!) and really, really wanted to have some of the cookies.
I’ve been tempted to break them out and eat them and be “forced” to make another batch. I’ve held out so far, but we’ll see how long my resolve lasts. They’re that good.
Why? Chocolate – times two. Brownies, but a cookie. And cherries. Don’t forget the cherries.
How to Make Double Chocolate Chunk Cherry Cookies
Preheat your oven to 350 degrees.
Over low heat, melt the butter (or coconut oil) in a heavy pan or double boiler. Once it’s melted, add 1/2 cup of the chocolate chips and cocoa powder, stirring until it’s melted.
Add the butter/chocolate mixture to a large mixing bowl and add sugar and espresso. Beat until well mixed. Add the eggs, one at a time, beating well after each addition so that it is light and fluffy.
Add the salt and baking powder, and mix again until it’s incorporated. Add the flour and stir until mostly combined but a few white streaks remain.
Add the remaining 1 cup chocolate chips and the Maraschino cherries and stir until just combined.
Scoop the cookies onto a baking sheet covered with a sil pat or parchment paper. I used my medium cookie scoop, and this was the perfect size for the cookies.
Bake in your 350 degree preheated oven for 15-17 minutes, until they are lightly cracked and dry on top but still soft and chewy.
Let them cool for five minutes on the baking sheet before moving them to a cookie rack to cool the rest of the way.
These cookie will keep three to five days in a sealed container on your counter. I think. Ours didn’t last that long, and I don’t know that yours will either!
How long would your double chocolate chunk cherry cookies last?
- 1/2 c butter
- 1 1/2 c chocolate chips, divided
- 1/2 c cocoa powder
- 1 t vanilla extract
- 1 T espresso
- 1 c sugar
- 2 eggs
- 1/2 t salt
- 3/4 t baking powder
- 2 c flour
- 1 c Maraschino cherries, diced
- Preheat oven to 350 degrees.
- Over low heat, melt butter in a heavy pan or double boiler. Once melted, add 1/2 cup of chocolate chips and cocoa powder, stirring until melted.
- Add the butter/chocolate mixture to a large mixing bowl and add sugar and espresso. Beat until well mixed. Add eggs, one at a time, beating well after each addition.
- Add salt and baking powder and mix. Add flour and stir until mostly combined. Add remaining 1 cup chocolate chips and Maraschino cherries and stir.
- Scoop cookies onto baking sheet covered with a silpat or parchment paper.
- Bake at 350 degrees for 15-17 minutes, until lightly cracked and dry on top but still soft and chewy.
- Let cool for five minutes on the baking sheet then move to a cookie rack to cool.
These cookie will keep three to five days in a sealed container on your counter. I think. Ours didn't last that long, and I don't know that yours will either!
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Nutrition Information:Yield: 30 Serving Size: 1 cookie
Amount Per Serving:Calories: 145 Total Fat: 6g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 21mg Sodium: 82mg Carbohydrates: 22g Fiber: 1g Sugar: 14g Protein: 2g