Dried Cherry Chocolate Chunk Cookies
These double chocolate cookies are just-sweet-enough and the tart cherries make for uniquely chewy bites.
Ingredients
- 1 c all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 c dried cherries roughly chopped
- 2 tbsp balsamic vinegar
- 8 tbsp salted butter
- 1 c bittersweet chocolate chunks divided
- 1/4 c cocoa powder
- 1 egg
- 1/2 c brown sugar
- 1/4 c sugar
- 1 tsp vanilla extract
Instructions
- Heat the oven to 325 degrees and line two baking sheets with parchment paper.
- In a medium bowl, whisk flour, baking soda and salt. Set aside.
- In a small bowl, stir together the cherries and balsamic vinegar. Microwave uncovered on high for 1 minute. Stir and set aside.
- In a medium sauce pan over medium low heat, melt the butter. Add 1/4 cup of the chocolate chunks and the cocoa and remove the pan from the heat. Whisk until the chocolate is melted and the mixture is smooth. Set aside to cool.
- In a stand mixer with the paddle attachment, beat the egg and both sugars on medium until light and fluffy (about 2-3 minutes). With the mixer on low, add the vanilla and slowly add the butter-chocolate mixture. Beat on medium for 3-5 minutes, scraping down occasionally. With the mixer still on low, add the dry ingredients and mix just until combined. Stir in the remaining 3/4 cup chopped chocolate and the cherries with any remaining liquid.
- Place on baking sheets in 2 tbsp balls leaving a bit of space for them to spread. Bake until slightly cracked, about 14-16 minutes. Cool on baking sheets for 10 minutes.
Notes
Of course, if it’s your thing, you could add some nuts for additional texture. (Nuts are always optional for desserts, in my opinion.)
My favorite chocolate to bake with Ghirardelli. The 60% Cacao Bittersweet Chocolate Premium Baking Chips would be great, but the first time we made these with a chopped 86% Intense Dark Chocolate Bar and the complex flavor was amazing!
Tried this recipe?Let us know how it was!
These look delicious!