I love cherries. All kinds and in all forms and I can’t wait for cherry season this summer! I also love cooking with cherries. I’ve even tried making my own maraschino cherries last summer. Not quite successfully, as I discovered Luxardo’s Maraschino liqueur tastes like kerosene.
So, when I saw the recipe for Chewy Chocolate Chunk-Cherry Cookies in February’s Martha Stewart magazine, I knew I had to make them. Cherries and chocolate are amazing together…anyone ever tasted Ben and Jerry’s Cherry Garcia ice cream. Yum, my favorite, even though I don’t eat ice cream anymore. That’s why I just had to make these cookies!
Chocolate Chunk Cherry Cookies (adapted from Martha Stewart Mag)
3 1/2 cups white whole wheat flour
2 teaspoons baking soda
1 1/2 teaspoons salt
3 sticks butter at room temperature
1 3/4 cups packed light-brown sugar
3/4 cup granulated sugar
4 large eggs
2 teaspoons vanilla extract
12 ounces dark chocolate, coarsely chopped into chunks (2 1/2 cups)
8 ounces dried cherries, chopped (1 1/2 cups), I used dried bing cherries
- In a small mixing bowl, add the flour, baking soda and salt. Blend well.
- Using a stand mixer (or hand mixer), cream butter and sugars in another bowl. Add the eggs, 1 at a time and then add the vanilla.
- Add the dry ingredients slowly to the batter an blend well.
- Finally, add the chocolate and cherries, mix well and refrigerate dough for 1 hour.
- Preheat oven to 375 degrees.
- Once the dough is chilled, roll it into 1 3/4 inch balls. Bake them on parchment-lined baking sheets for 10-12 minutes or until edges begin to brown.
- Allow cookies to cool on baking sheets and then transfer to wire racks to cool completely.
makes about 3 dozen