Double Chocolate Chunk Cherry Brownie Cookies

These cookies combine chocolate and cherry for a fun twist on a chewy cookie. They're easy to make and disappear FAST every time.

5 from 5 votes

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Course: Dessert

Cuisine: American

Diet: Vegetarian

Prep Time: 15

Cook Time: 17

Total Time: 32

Servings: cookies

Calories: 145kcal

Author: Michelle

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.
1/2 cup unsalted butter, 1/2 cup chocolate chips, 1/2 cup cocoa powder
Add the butter/chocolate mixture to a large mixing bowl and add sugar, vanilla, and espresso. Beat until well mixed. Add eggs, one at a time, beating well after each addition.
1 cup sugar, 1 tablespoon espresso, 2 eggs, 1 teaspoon vanilla extract
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.
1/2 teaspoon salt, 3/4 teaspoon baking powder, 2 cups flour, 1 cup Maraschino cherries, 1 cup chocolate chips
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 cookies will last 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!
For more tips and tricks, be sure to read the full article above.

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.