This fall has been that start of my search for the perfect chocolate cookie recipe. I love Giada’s Double Chocolate cookie recipe that I have featured below… but it’s hard to have that go-to best recipe until you have tried them all… or at least attempt to :)
My friend Ali, who has recently finished pastry school, said her new favorite cookie combination is a chocolate cookie with dark chocolate and dried cherries. All I have to say is…well that just sounds like the perfect match.
This recipe is great for the upcoming holilday season. I picture these chocolate cookies that are filled with cherries and setting out dessert tables at holiday parties or packaged up and given to friends and family.
You can use any kind of chocolate chips you like, but I find that dark chocolate or bittersweet work the best.
DOUBLE DARK CHOCOLATE CHERRY COOKIES
- 1 cup all-purpose flour (I used whole-wheat pastry flour)
- ¾ cup Dutch-process cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1/3 cup firmly packed dark brown sugar
- 1 large egg
- ¼ teaspoon vanilla extract
- 1 cup bittersweet or dark chocolate chips
- ½ cup dried cherries
- Whisk together flour, cocoa powder, baking soda, and salt. Set aside.
- Using mixer, beat butter, sugar, and brown sugar about 3 minutes or until fluffy. Add egg and mix well. Stir in vanilla. Reduce mixer speed to low and add flour mixture in three portions, mixing each just until incorporated.
- Stir in chocolate chips and cherries. (optional: you can tefrigerate dough for a few hours until firm)
- Preheat oven to 350°. Bake for about 10-12 minutes, or until cookies look just baked. Do not overbake!
Makes about 2 dozen cookies.