Cookies are the favorite dessert in my house. No question. Hands down. My family certainly enjoy other desserts; but when asked, they want a big plate of cookies set at the center of the table. And dishes of ice cream for good measure.
I am a longtime fan of David Lebovitz. I enjoyed his desserts when he was pastry chef at Chez Panisse; and now his cookbooks and blog bring his recipes straight into my kitchen. When it comes to chocolate, he’s masterful. You can bet on rich, deep chocolate flavor.
These cookies are very chocolate-y, soft and have a burst of brightness from the dried tart cherries. They come together very quickly, with typical staples you may have on hand. You will be rewarded within an hour of commencing the recipe with these endearing cookie bites.
A few advance tips:
- Use quality chocolate. That’s the predominate flavor here. I use Guittard, conveniently packaged in baking wafers for easy melting. And easier snacking—that’s a clue by the way, the chocolate must taste good to you on its own!
- Do not over bake these cookies. They may seem under-baked when you pull them from the oven, but they will firm up as they cool. You are aiming for soft, fudgy cookies.
- By all means experiment with other dried fruits; and add some chopped nuts if they’re your thing.
- I halved the original recipe here, so it will double perfectly if you’re in need of greater quantities.
Chocolate-Chocolate Cherry Cookies
Adapted from David Lebovitz, Ready for Dessert
Makes about 30, 2-inch cookies
- 8 ounces bittersweet chocolate, chopped or baking wafers
- 2 tablespoons unsalted butter
- 1/ 4 cup all-purpose flour
- 1/ 4 teaspoon baking powder
- 1/ 8 teaspoon salt
- 2 large eggs, at room temperature
- 7/ 8 cup (1 cup minus 2 tablespoons) granulated sugar
- 1/ 2 teaspoon vanilla extract
- 1 cup chocolate chips
- 3/ 4 cup dried, tart cherries, cut into pieces about the size of the chocolate chips
- Combine the bittersweet chocolate and butter in a large, heat-proof bowl. Set the bowl over a saucepan of simmering water, stirring occasionally until melted and smooth. Remove the bowl from the heat.
- In a small bowl, whisk together the flour, baking powder and salt.
- Combine the eggs, sugar and vanilla in a large mixing bowl. Using a hand mixer (or stand mixer with the whisk attachment), beat at high speed until the mixture forms a well-defined ribbon when the beaters are lifted, about 5 minutes. Adjust the mixer speed to low and mix in the melted chocolate-butter mixture until thoroughly incorporated. Use a spatula to stir in the flour mixture, followed by the chocolate chips and dried cherries.
- Cover and refrigerate the dough until it is firm enough to handle, about 15 minutes.
- Position racks in the upper and lower thirds of the oven; preheat the oven to 350° F. Line two baking sheets with parchment paper or silicone baking mats.
- Drop the dough in generous tablespoonfuls onto the baking sheets, spacing them evenly, about 2-inches apart. Gently flatten the dough to an even thickness.
- Bake for about 9 to 10 minutes, rotating the baking sheets midway through baking, until the cookies feel just slightly firm at the edges. Baking time will vary slightly based upon the thickness of the cookies.
- Let the cookies cool on the baking sheets until firm enough to handle, then use a thin spatula to transfer them to a wire rack to continue cooling.
Note: The dough can be refrigerated for 1 week or frozen for up to 1 month. You will have to bring the dough back to room-temperature to scoop the cookies.