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Cherries and chocolate in a cookie--what's not to love?!


  • 2 c. all purpose flour
  • 1/2 c. Dutch-processed cocoa powder
  • 2 tsp. baking powder
  • 3/4 tsp. salt
  • 4 large eggs
  • 2 tsp. vanilla extract
  • 2 tsp. instant espresso powder
  • 10 tbsp. unsalted butter, softened
  • 1 1/2 c. packed light brown sugar
  • 1/2 c. granulated sugar
  • 16 oz. semi-sweet chocolate, melted and cooled
  • 2 cups dried cherries


  • Adjust the oven rack to the middle position and preheat oven to 350 degrees.
  • Whisk the flour, cocoa, baking powder and salt together in a large bowl.
  • In a separate bowl, whisk the eggs, vanilla, instant espresso together until dissolved.
  • Beat the butter and sugars together on medium speed until light and fluffy, 3-6 minutes.
  • Beat in the egg mixture, 30 seconds.
  • Beat in the melted chocolate, 30 seconds.
  • Scrape the bowl as needed.
  • Reduce mixer speed to low and slowly mix in the flour mixture.
  • Stir in the cherries.
  • Cover the bowl of dough with plastic wrap and let it stand at room temperature until the dough thickens a bit.
  • Working with a medium sized cookie scoop, scoop the dough into balls and lay on parchment lined baking sheets about two inches apart.
  • Bake, one sheet at a time, until the edges are set and the tops are craced, but the centers are still soft and appear slightly underdone, 10-12 minutes.
  • Cool the cookies on the sheet, 10 minutes.
  • Serve warm or cool on a wire rack.

Categories: Cookies  Dessert 
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