Cherry Chocolate Cookie Recipe
Big chunky chocolate cookies loaded with chopped fresh cherries, chocolate chunks and chopped salted almonds.
cookies
Ingredients
- 10 ounces all-purpose flour (2 cups, see note)
- 1 ounce dutch process cocoa powder (¼ cup)
- ½ teaspoon baking soda
- ½ teaspoon table salt
- 8 ounces unsalted butter (at room temperature)
- 12 ounces granulated sugar (1 ½ cup)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 6 ounces chocolate chunks (1 cup)
- 4 ounces almonds (1 cup, coarsely chopped)
- 8 ounces Bing Cherries (stemmed, pitted and coarsely chopped)
Instructions
- Preheat the oven to 350 °F. Line 2 half sheet pans with parchment paper or silicone baking mats.
- In a bowl, whisk together 10 ounces all-purpose flour, 1 ounce dutch process cocoa powder, ½ teaspoon baking soda, ½ teaspoon table salt and set aside.
- In a mixer bowl, beat 8 ounces unsalted butter with 12 ounces granulated sugar for 2-3 minutes until light and aerated. Add 2 large eggs, 1 teaspoon vanilla extract and 1 teaspoon almond extract. Turn off the mixer and scrape the bowl. With the mixer running on low, slowly add the dry ingredients. Mix until the flour is partially incorporated. Add 6 ounces chocolate chunks and 4 ounces almonds. Remove the bowl from the mixer and fold in 8 ounces Bing Cherries.
- Using a 2 oz (1/4 cup) scoop, portion the dough into balls. Place the cookie balls onto the sheet pan, spacing them 3" apart if you will bake the same day, or closer together to freeze. (see note) You can bake the cookies immediately, but for best results I recommend chilling the cookie balls for at least 1 hour or up to 24 hours before baking. You can also chill the dough in the bowl and portion right before baking.
- Bake until the edges of the cookies are set and the tops are lightly puffed and still soft, about 10 minutes. If the dough is cold add 2-4 minutes to the baking time. Cool for 5 minutes on the sheet pan then you can slide the parchment paper off the pan and onto a cooling rack. Cool until the cookies are firm enough to handle without breaking apart.
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
Make Ahead: Chill dough for 1 hour before baking for thicker cookies. Or freeze the cookie balls for up to 2 months. To bake, place the frozen cookie balls onto a sheet pan and leave at room temperature while the oven preheats. Add 3-4 minutes to the baking time.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!