Quadruple Chocolate-Cherry Cookies

As much as I love chocolate, I’m not a big fan of “the chocolate cookie.”  I’ll take a regular chocolate chip cookie over a chocolate-chocolate chip cookie any day.

But, I do love chocolate and cherries…so these cookies kept calling me.  And, I’m so glad they did.

While we’re on the subject of chocolate and cherries, can we talk about chocolate covered cherries for a minute?  Do you remember the first time you bit into one?  The anticipation…you *knew* it would be delicious.  You took a bite.  And it was filled.with.goo.  A slimy cherry, surrounded by goo.  They should be banned from all boxes of chocolate.

But, *this* combo of chocolate and cherries is delicious.  {And no goo.}

Quadruple Chocolate-Cherry Cookies
{adapted from Everyday Food #18, Black Forest cookies}

1 cup unbleached, all-purpose flour
2 TBSP dutch-process cocoa
1 tsp. baking powder
1/2 tsp. kosher salt
4 oz. bittersweet chocolate, chopped
4 oz. semisweet chocolate, chopped
1 stick unsalted butter, cut into small chunks
1/2 cup sugar
1/2 cup light brown sugar
2 eggs
12 oz. semisweet chocolate chips
1 and 1/2 cups dried cherries

In a medium bowl, whisk the the flour, cocoa, baking powder and salt.  Set aside.

Melt the chopped chocolate and butter in a heatproof bowl over a pan of simmering water.  Stir until smooth and completely melted.

{ahh....chocolate & butter.}

Remove the bowl from the heat.  Whisk in the sugars and then the eggs.

Whisk in the dry ingredients until combined.

Fold in the chocolate chips and cherries.

 

Press plastic wrap right onto the dough, and refrigerate 30 minutes to 1 hour.

Preheat the oven to 350.  Line 3 cookie sheets with parchment paper.

Use a 2 tablespoon cookie scoop to scoop out mounds of dough (or use a spoon).  Bake until the edges are set, but the centers still look soft, about 12 minutes.

Cool on the baking sheet for 1 minute, then transfer to a wire rack until cooled completely.

{BUT...promise me you'll eat one warm.  PROMISE.  Don't make me come over there.}

As much as I love chocolate, I’m not a big fan of “the chocolate cookie.”  I’ll take a regular chocolate chip cookie over a chocolate-chocolate chip cookie any day.

But, I do love chocolate and cherries…so these cookies kept calling me.  And, I’m so glad they did.

While we’re on the subject of chocolate and cherries, can we talk about chocolate covered cherries for a minute?  Do you remember the first time you bit into one?  The anticipation…you *knew* it would be delicious.  You took a bite.  And it was filled.with.goo.  A slimy cherry, surrounded by goo.  They should be banned from all boxes of chocolate.

But, *this* combo of chocolate and cherries is delicious.  {And no goo.}

Quadruple Chocolate-Cherry Cookies
{adapted from Everyday Food #18, Black Forest cookies}

1 cup unbleached, all-purpose flour
2 TBSP dutch-process cocoa
1 tsp. baking powder
1/2 tsp. kosher salt
4 oz. bittersweet chocolate, chopped
4 oz. semisweet chocolate, chopped
1 stick unsalted butter, cut into small chunks
1/2 cup sugar
1/2 cup light brown sugar
2 eggs
12 oz. semisweet chocolate chips
1 and 1/2 cups dried cherries

In a medium bowl, whisk the the flour, cocoa, baking powder and salt.  Set aside.

Melt the chopped chocolate and butter in a heatproof bowl over a pan of simmering water.  Stir until smooth and completely melted.

{ahh....chocolate & butter.}

Remove the bowl from the heat.  Whisk in the sugars and then the eggs.

Whisk in the dry ingredients until combined.

Fold in the chocolate chips and cherries.

 

Press plastic wrap right onto the dough, and refrigerate 30 minutes to 1 hour.

Preheat the oven to 350.  Line 3 cookie sheets with parchment paper.

Use a 2 tablespoon cookie scoop to scoop out mounds of dough (or use a spoon).  Bake until the edges are set, but the centers still look soft, about 12 minutes.

Cool on the baking sheet for 1 minute, then transfer to a wire rack until cooled completely.

{BUT...promise me you'll eat one warm.  PROMISE.  Don't make me come over there.}