Remember when I said you’d see more cherry recipes?
I really just can’t help myself. I buy way too many cherries in the Summertime, and then bake them and cook them into everything. Remember when I stuffed them in sandwiches, last year? Mmmmm *drools*
…Annnnd I do maybe too much of pairing cherries with chocolate… How can I not, though?! They were made for each other, dammit!
These tasty cookies are kind of this year’s version of these Chocolate Cherry Almond Bars. Heck, these might even be better with some slivered almonds thrown in, and they they would absolutely be the cookie version of the cookie bars.
You would think that putting fresh fruit into cookie dough would result in oddly moist and fluffy muffin-like cookies…but you’d be wrong 🙂
These cookies have crisp, caramelized edges (thanks to butter and brown sugar going to work), and chewy, toothsome interiors, studded with juicy cherry chunks, and pieces of dark chocolate.
They are ridiculously delicious. I may or may not have eaten three straight out of the oven *shifty eyes*
I sent them to work with Mikey for a BBQ there studio was having. He was supposed to bring a side salad, buuuuut…
I’d have to guess people couldn’t be too disappointed to see cookies instead, right?
And of course, now that they are all gone, I just thought of the best idea, ever—ice cream sandwiches with vanilla bean ice cream in the middle of two of these babies! Or chocolate for an even richer treat…or marzipan ice cream (wait, does that exist?)! WELP. Guess I’m going to have to make up another batch 😉
Yield: about 2 dozen cookies
- 1 cup + 2 tbsp all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp kosher salt
- 4 ounces bittersweet chocolate, chopped
- 1/2 cup diced fresh cherries
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup granulated sugar
- 1/4 cup packed dark brown sugar
- 1 large egg
- 1 tsp pure vanilla extract
- In a medium bowl, combine the flour, baking soda, salt, chocolate, and cherries. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar for 5 minutes, until very creamy. Add in the egg and vanilla and beat for 5 more minutes. Add in the dry ingredients and beat on low until combined.
- Cover the bowl with plastic wrap and refrigerate 4 hours, or overnight.
- When ready to bake, preheat the oven to 350 degrees. Line a couple baking sheets with silicone baking mats or parchment paper.
- Using a medium cookie scoop, scoop dough balls onto the prepared baking sheets, a couple inches apart. Bake for 12-15 minutes until golden. Allow to cool on the baking sheets for 5-10 minute before removing to a wire cooling rack to cool further.
recipe adapted from here