Double Chocolate Chunk Cherry Cookies – Tasty Tuesday!

I was trying to come up with a dessert idea for Valentine’s Day a couple weeks ago.  I am not a huge chocolate cake fan, but I wanted it to be something chocolate.  For whatever reason, I didn’t feel like making brownies, and I wanted something that would look or feel like Valentine’s Day.  I’ve made molten chocolate cakes before, but I wanted something Little Miss could eat, too.  As I wracked my brain, I remembered the Bliss Bites I’d made last year for Blissdom, and I wanted something like that, but… faster.  Easier.

Personally, I love the combination of chocolate and cherry, and I’m pretty sure I’m not alone.  I riffed on a cookie recipe and hoped it would turn out, and oh my word were these cookies good.  I usually will eat a cookie and then walk away.  With these, I kept sneaking them.  I still have three in the freezer, but only because Mister Man told me Thursday that he’d given up dessert for Lent (oops!) and really, really wanted to have some of the cookies.  I’ve been tempted to break them out and eat them and be “forced” to make another batch.  I’ve held out so far, but we’ll see how long my resolve lasts.  They’re that good.

Why?  Chocolate – times two.  Brownies, but a cookie.  And cherries.  Don’t forget the cherries.

Chocolate Cherry Brownie Cookies on a plate

 

Double Chocolate Chunk Cherry Cookies

Ingredients:
1/2 c butter (I used coconut oil to make it dairy free)
1 1/2 c chocolate chips, divided
1/2 c cocoa powder
1 t vanilla extract
1 T espresso (or 1 t java extract)
1 c sugar
2 eggs
1/2 t salt
3/4 t baking powder
2 c flour
1 c Maraschino cherries, diced

Directions:
Preheat your oven to 350 degrees.

Over low heat, melt the butter (or coconut oil) in a heavy pan or double boiler.  Once it’s melted, add 1/2 cup of the chocolate chips and cocoa powder, stirring until it’s melted.  Add the butter/chocolate mixture to a large mixing bowl and add sugar and espresso.  Beat until well mixed.  Add the eggs, one at a time, beating well after each addition so that it is light and fluffy.

Add the salt and baking powder, and mix again until it’s incorporated.  Add the flour and stir until mostly combined but a few white streaks remain.  Add the remaining 1 cup chocolate chips and the Maraschino cherries and stir until just combined.

Scoop the cookies onto a baking sheet covered with a sil pat or parchment paper.  I used my medium cookie scoop, and this was the perfect size for the cookies.

Double Chocolate Chunk Cherry Cookies spaced on a tray for baking

Bake in your 350 degree preheated oven for 15-17 minutes, until they are lightly cracked and dry on top but still soft and chewy.  Let them cool for five minutes on the baking sheet before moving them to a cookie rack to cool the rest of the way.

These cookie will keep three to five days in a sealed container on your counter.  I think.  Ours didn’t last that long, and I don’t know that yours will either!

So what did  you make this week?  Link up your favorite recipes below!  Enjoy this and more with Blessed With Grace and Tempt My Tummy Tuesday.  Rachel from A Southern Fairytale has an awesome Mouthwatering Monday linkup that I participate in, too.

Double Chocolate Chunk Cherry Brownie Cookies
Recipe Type: Dessert
Prep time:
Cook time:
Total time:
Serves: 30
Ingredients
  • 1/2 c butter (I used coconut oil to make it dairy free)
  • 1 1/2 c chocolate chips, divided
  • 1/2 c cocoa powder
  • 1 t vanilla extract
  • 1 T espresso (or 1 t java extract)
  • 1 c sugar
  • 2 eggs
  • 1/2 t salt
  • 3/4 t baking powder
  • 2 c flour
  • 1 c Maraschino cherries, diced
Instructions
  1. Preheat your oven to 350 degrees.
  2. Over low heat, melt the butter (or coconut oil) in a heavy pan or double boiler. Once it’s melted, add 1/2 cup of the chocolate chips and cocoa powder, stirring until it’s melted. Add the butter/chocolate mixture to a large mixing bowl and add sugar and espresso. Beat until well mixed. Add the eggs, one at a time, beating well after each addition so that it is light and fluffy.
  3. Add the salt and baking powder, and mix again until it’s incorporated. Add the flour and stir until mostly combined but a few white streaks remain. Add the remaining 1 cup chocolate chips and the Maraschino cherries and stir until just combined.
  4. Scoop the cookies onto a baking sheet covered with a sil pat or parchment paper. I used my medium cookie scoop, and this was the perfect size for the cookies.
  5. Bake in your 350 degree preheated oven for 15-17 minutes, until they are lightly cracked and dry on top but still soft and chewy. Let them cool for five minutes on the baking sheet before moving them to a cookie rack to cool the rest of the way.
Notes
These cookie will keep three to five days in a sealed container on your counter. I think. Ours didn’t last that long, and I don’t know that yours will either!

 


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Comments

  1. OMG these look amazing!
    I might have to try these this weekend!

    • They are so good. SO good. I forgot to mention that I used high quality dark chocolate, which will make a difference. I was tempted to make these yesterday when we had early day, but I didn’t… they’re in the rotation again soon. I’d love to hear what you think of them when you make them.

  2. Oh my… like mini Black Forest cakes. I have to try these.

  3. I swear, I’d love for you to be my sister wife

  4. Mmmm, yum! These would most definitely be tempting.

    Are you going to Blissdom this year? I’d love to meet you if you are.

    • I think we sat together for all of 15 seconds at Blissdom and I was SO mentally wiped by then that we didn’t chat much. Next time, right?

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