Take a bite out of these Dark Chocolate Cookies with Cherries this holiday season. You’ll love the rich flavor of the dutch cocoa paired with the sour and sweet taste of the cherries.
Chocolate-covered cherries are no strangers to Christmas. Cherry cordials, every heard of it?! Strike an Christmas bells or carol cords? We thought you might be familiar with the pairing. That’s what makes these dark chocolate cookies a natural addition to your Christmas.
Dutch Cocoa
If you grab a bag of this dutch cocoa, don’t worry about not knowing how to use it all. We have plenty of recipes including your own hot chocolate, more chocolate cookies, and they’re great to roll truffles in!
Dark Chocolate Cookies with Sour Cherries
From Martha Stewart
Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/4 cups unsweetened Dutch-process cocoa powder
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
- 1 1/4 cups granulated sugar
- 3/4 cup firmly packed dark-brown sugar
- 2 large eggs
- 1/4 teaspoon pure vanilla extract
- 12 ounces bittersweet chocolate, coarsely chopped
- 1 1/2 cups dried sour cherries, firmly packed (9 ounces)
Directions
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside. In a medium bowl, sift together the flour, cocoa, baking soda, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars until fluffy. Add eggs and vanilla extract; beat until well combined. Add the flour mixture, and beat on low speed, until just combined. Do not overbeat. With a wooden spoon, fold in chocolate and cherries.
- Form balls of dough, each about 1/4 cup; place balls on baking sheet about 3 inches apart. Bake until puffed and cracked, 9 to 11 minutes. Transfer to a wire rack to cool completely. Store in an airtight container, at room temperature, up to 3 days.
