Ingredients for Cherry Double Chocolate Cookies
- All Purpose Flour
- Unsweetened Dutch Cocoa
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup packed light brown sugar
- Unsalted Butter
- 2 large eggs
- Milk Chocolate
- 1 cup chopped pecans
- Dried Sour Cherries
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How to Make Cherry Double Chocolate Cookies
- Preheat oven to 375°F (190°C) with racks in the upper and lower thirds.
- In a small bowl, whisk together 2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and ¾ cup packed light brown sugar using an electric mixer on medium-high speed until light and fluffy. Beat in 2 large eggs one at a time, mixing well after each addition.
- Reduce mixer speed to low and gradually add the dry ingredients (flour mixture), mixing until just combined. Be careful not to overmix.
- Stir in 1 ½ cups semi-sweet chocolate chunks, 1 cup chopped pecans, and 1 cup chopped dried cherries. Mix until evenly distributed.
- Drop rounded tablespoons of dough (about 2 inches apart) onto two ungreased large baking sheets.
- Gently flatten each cookie slightly with dampened fingers.
- Bake for 12-14 minutes, rotating baking sheets halfway through, until edges are set and centers are slightly soft. The cookies will continue to firm as they cool.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
62g
Fat
25g
Carbs
7g
