Double Chocolate Cherry Cookies
Video: Double Chocolate Cherry Cookies
These are the most decadent cookies! I wanted to create a big, satisfying cookie that is soft and chewy, with loads of chocolate, and lots of Michigan dried cherries as a pleasant surprise. When it comes to cookies, I would always choose chocolatey ones over others. Double chocolate? I’m all for it! Throw in some dried cherries and you’re in for a real treat! If brownie and cookie had a baby, this is it!
the most decadent cookies - Double Chocolate Cherry Cookies
Double chocolate cherry cookie recipe is quite simple. The hardest part of the recipe is waiting for the double chocolate cherry cookies to cool before you devour them! Follow all the instructions to get the best, soft, chewy and decadent cookies! Like making homemade pie dough, we use COLD BUTTER. Cold butter helps the cookie dough stay cool. Always cream the sugar with butter. One of the most valuable things I learned from Christina Tosi’s baking class is to cream your sugar for a good 10 minutes! Using a stand mixer or a handheld mixer would make it much easier. Thoroughly creaming the sugar really makes a difference on how the sugar is distributed in the dough. Then we combine more fat with sugar when we add cacao powder and eggs. Now we have a glorious wet mess that holds 80% of the flavor of the cookies.
We combine dry ingredients in a separate bowl. Give it a good whisk. You might ask, what is cornstarch doing in this cookie recipe? Adding cornstarch to all purpose flour lowers the protein level in the flour, giving us soft and chewy cookies. We finish the cookie dough by combining semi sweet chocolate chips and dried cherries.
Now, very important, please cover and refrigerate the cookie dough for at least 1 hour before baking. You can even refrigerate it overnight! Cold cookie dough prevents the spreading during baking. Our goal is a thick and chewy cookie. To make sure these cookies are nice, thick and chewy, each dough ball weighs 5 oz, or roughly 10 tablespoons. If you don’t have a kitchen scale, this is a great time to get one because as you become a better cook and baker, a kitchen scale is a valuable and very affordable tool to help you with precision! Finally, for soft and chewy cookies, do not overbake them! I mean it with the bake time I set! They may look underdone, but they are still cooking after you remove them from the oven. Let the double chocolate cherry cookies cool for 10 minutes before you transfer them to a cooling rack or a plate, or before you eat them all!
These decadent double chocolate cherry cookies have won our hearts instantly! Bake these for the holiday season to wow your family and friends, or anytime you want to treat yourself!
delicious, decadent cookies - Double Chocolate Cherry Cookies!
Makes 10 big cookies
Cold Butter 1 cup (227 g)
Granulated Sugar ¾ cup (180 g)
Brown Sugar ¾ cup (130 g)
Cacao Powder ½ cup (40 g)
Eggs 2
All Purpose Flour 2 ¼ cups (235 g)
Cornstarch 3 Tbsp (27 g)
Baking Soda ¾ tsp (6 g)
Salt ½ tsp (2 g)
Semi Sweet Chocolate Chips 1 ¼ cups (268 g)
Dried Cherries 1 ¼ cups (230 g)
Cut the cold butter into half inch cubes. In a large mixing bowl, combine cold butter cubes, brown sugar, granulated sugar, and cacao powder. Using a stand mixer, mix them together at low speed for 10 minutes. Scrape down the sides occasionally to ensure everything mixes well.
Add the eggs to the mixture and mix for 3 minutes at low speed.
In another bowl, whisk to combine flour, cornstarch, baking soda, and salt.
Add the dry ingredients to the butter and sugar mixture. Mix until just combined.
Add semi sweet chocolate chips and dried cherries to the mixture. Mix until just combined.
Cover and refrigerate the cookie dough for at least 1 hour before baking.
Preheat the oven to 400 F when you are ready to bake. Line the baking sheet with Silpat or parchment paper.
Using a spoon or an ice cream scoop, roll the dough into a 5 oz ball. Place the dough balls on the baking sheet, spaced 2 inches apart. Gently press each dough ball into a thick disk.
Bake in the preheated oven for 10 minutes. Do not overbake. Remove the cookies from the oven as soon as the timer goes off.
Let the cookies sit on the baking sheet for 10 minutes before transferring them to a cooling rack or a plate. Enjoy!
5 oz dough ball yields big, soft and chewy cookies!
