Cherry Chocolate Cookies

by | Jun 28, 2010

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In this Cherry Chocolate Cookie Recipe, dried Morello cherries throughout burst into your mouth with a refreshing acidity. There’s no way you can stop yourself at just one cookie.

Such addictive chewy cookies made with decadent dark chocolate. In this Cherry Chocolate Cookie Recipe, dried Morello cherries throughout burst into your mouth with a refreshing acidity. There’s no way you can stop yourself at just one cookie. The dried “sour” cherries are usually found in fresh food markets, spice shops and upmarket grocery stores. Don’t use Glace ones. If it’s all too hard, try dried cranberries.

CHERRY CHOCOLATE COOKIES

Makes: 12-24 cookies depending on how large you like your cookies

Difficulty: Easy

EQUIPMENT:

Large bowl
Electric mixer/stand mixer
Large Baking Tray

INGREDIENTS:

235g Dark Chocolate, chopped (around 50% cocoa)
150g Plain Flour
40g Cocoa Powder
1 ½ teaspoons Bicarbonate Soda
½ teaspoon Salt
100g Unsalted Butter
240g Brown Sugar
2 large Eggs
100g Dried cherries (Morello if possible)

METHOD:

Preheat the oven to 165 degrees Celsius (145 fan-forced; 330F). Line a large baking tray with baking paper. Set the kitchen timer for 15 minutes.

Carefully melt the chocolate in the microwave. Heat for 30 seconds at a time, stirring after each burst of heat until fully melted. Set aside.

In a large bowl sift in the flour and cocoa powder. Add the bicarbonate soda and salt.

In the bowl of an electric mixer whisk the butter and sugar on medium speed until the mixture is pale and fluffy. Add the eggs on at a time, ensuring each is well incorporated

Pour in the dry ingredients one third at a time. Beat the mixture well after each addition. Add the melted chocolate and stir in the cherries.

Place the whole mixture in the fridge for at least 15 minutes so it can be handled. Once chilled, place a heaped tablespoon of dough between your palms and roll it into a ball. Put the ball of dough on the baking tray. Repeat until the dough is all used. Keep at least 3 cm between each dough ball because the cookies will spread as they bake.

Place the whole tray of raw cookie balls in the fridge for at least 30 minutes.

Check the oven has reached the correct temperature. Bake for 15-20 minutes.

Remove tray from the oven. Allow the cookies to cool on the tray for at least 10 minutes before removing them to a wire rack.

BAKING TIPS:

  • Cookies can be stored at room temperature in an airtight container for up to 3 days.
  • Dried morello cherries can be hard to source. I’ve had luck in gourmet or boutique grocery stores. Anywhere they sell a large variety of dried fruit and nuts in those pick & mix bins is a good bet.
  • If you can’t find dried cherries you could try dried cranberries instead

Recipe adapted from the Bourke Street Bakery Cookbook

Print Recipe
Cherry Chocolate Cookies
In this Cherry Chocolate Cookie Recipe, dried Morello cherries throughout burst into your mouth with a refreshing acidity. There’s no way you can stop yourself at just one cookie.
Cherry Chocolate Cookie Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Cookies
Cuisine Baking
Prep Time 20 mins
Cook Time 15 mins
Passive Time 30 mins
Servings
cookies
Ingredients
  • 235 g Dark Chocolate quality, around 55-70% cocoa, chopped
  • 150 g Plain Flour
  • 40 g Cocoa Powder
  • 1 1/2 teaspoons Bicarbonate Soda
  • 1/2 teaspoon Salt
  • 100 g Unsalted Butter
  • 240 g Brown Sugar
  • 2 Eggs
  • 100 g dried Cherries Morello if possible
Course Cookies
Cuisine Baking
Prep Time 20 mins
Cook Time 15 mins
Passive Time 30 mins
Servings
cookies
Ingredients
  • 235 g Dark Chocolate quality, around 55-70% cocoa, chopped
  • 150 g Plain Flour
  • 40 g Cocoa Powder
  • 1 1/2 teaspoons Bicarbonate Soda
  • 1/2 teaspoon Salt
  • 100 g Unsalted Butter
  • 240 g Brown Sugar
  • 2 Eggs
  • 100 g dried Cherries Morello if possible
Cherry Chocolate Cookie Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 165 degrees Celsius (145 fan-forced; 330F). Line a large baking tray with baking paper.
  2. Carefully melt the chocolate in the microwave. Heat for 30 seconds at a time, stirring after each burst of heat until fully melted. Set aside.
  3. In a large bowl sift in the flour and cocoa powder. Add the bicarbonate soda and salt.
  4. In the bowl of an electric mixer whisk the butter and sugar on medium speed until the mixture is pale and fluffy. Add the eggs on at a time, ensuring each is well incorporated.
  5. Pour in the dry ingredients one-third at a time. Beat the mixture well after each addition. Add the melted chocolate and stir in the cherries.
  6. Place the whole mixture in the fridge for at least 15 minutes so it can be handled. Once chilled, place a heaped tablespoon of dough between your palms and roll it into a ball. Put the ball of dough on the baking tray. Repeat until the dough is all used. Keep at least 3 cm between each dough ball because the cookies will spread as they bake.
  7. Place the whole tray of raw cookie balls in the fridge for at least 30 minutes.
  8. Check the oven has reached the correct temperature. Bake on the middle rack of the oven, for 15-20 minutes. Remove tray from the oven. Allow the cookies to cool on the tray for at least 10 minutes before removing them to a wire rack.
Recipe Notes
  • Cookies can be stored at room temperature in an airtight container for up to 3 days.
  • Dried morello cherries can be hard to source. I’ve had luck in gourmet or boutique grocery stores. Anywhere they sell a large variety of dried fruit and nuts in those pick & mix bins is a good bet.
  • If you can’t find dried cherries you could try dried cranberries instead

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