I have long thought that I should have a category here on the site called, "Foods that Felicia Should Not Make Because She Cannot Resist Them". If so, these chewy, intensely chocolatey cookies would be really, really high up on the list because to me, they are simply irresistible!! And worth every decadent bite!
It's a fact that I bake quite a bit but generally I can take a bite of whatever comes out of the oven and leave it at that (although sometimes I do have to take that second or third bite--ha ha!!) But against these cookies I have no restraint because they hit the bliss point in so many ways!
First off, they're chewy--and I'm helpless against the chew factor!
Next, they are chocolate through and through, as there is cocoa powder in the batter as well as a generous amount of bittersweet chocolate chips in each cookie which basically means these are a chocoholic's dream!
Then there are the dried sour cherry pieces and I don't know about you but I adore the combo of cherries and chocolate even though I'm really not a big fruit with chocolate person. They just balance each other out so well and add that tang that cuts through the sweetness.
Finally, these are easy to make. Too easy. Dangerously easy. Which means you can make them just about anytime with pantry staples so be forewarned.
Yup, it's hopeless. If these cookies are around, my willpower is going out the window. Fortunately the recipe only makes a dozen so the damage is fairly limited. Try them yourself and see if you can resist!
Chewy Double Chocolate Cherry Cookies
Makes 12 large cookies
Prep Time: 10 minutes, plus at least 1 hour chilling time and up to 2 days: Bake Time: 14-18 minutes
- 1 1/2 cup unbleached, all-purpose flour
- 1/4 cup cocoa powder (not Dutch-processed)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 10 tablespoons unsalted butter, room temperature
- 1/2 cup dark brown sugar, packed
- 1/4 cup plus 2 tablespoons granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup bittersweet chocolate chips
- 3/4 cup dried sour cherries, roughly chopped
1. Whisk the flour, cocoa, baking soda and powder and salt together in a bowl and set aside.
2. Use an electric mixer on medium speed to cream the butter and both sugars together until light and fluffy. Scrape down the sides of the bowl with a rubber spatula and add in the egg and vanilla and mix well. On low speed, add in the flour mixture. Stir in the chips and cherries and either transfer the mixture to an airtight container or cover the bowl well with plastic wrap and place in the fridge for at least 1 hour and up to 2 days.
3. When ready to bake, preheat oven to 325ºF and line two baking sheets with parchment paper.
4. Roll out 12 balls, about 2 ounces in weight and roughly the size of golf balls and place 6 of them evenly spaced on each of the trays. Bake for about 14-18 minutes, one sheet at a time. Cookies are done when a fork inserted into the middle of a cookie comes out clean. Don't over bake--you want these a tad bit underdone so they will be chewy.
5. Let the cookies cool completely on the tray on wire racks. They will likely fall apart if you transfer them too soon. Store in an airtight container at room temperature for up to 5 days.
Note: Recipe adapted from The Saffron Tales: Recipes from the Persian Kitchen by Yasmin Khan.