I’ve been wanting to make this cookie for my mom ever since I saw it on someone’s blog. She loves cherries and will eat them fresh, in a jar, or dried. So when I stumbled across a recipe a few months back I kept telling myself that I need to buy some dried cherries and get this cookie in the oven.
Well I couldn’t find the original blog post, not sure why I didn’t bookmark it, but I searched and found this one that seemed to fit the bill. I liked that the recipe already had a reduced amount of butter in it so I only ended up reducing the sugar by 1/4 cup and the cherries down to a 1/2 cup. Next time I may add another tablespoon of chocolate chips and maybe even keep the original 2/3 cup of dried cherries.
The cookies turned out great with a chewy texture. I thought they were fantastic considering I’m not a huge cherry fan. I like cherries but wouldn’t just pick this recipe out of a bunch and be super excited to make them. I was more excited to make them for my mom ;-).
I didn’t tell my kids that I had put dried cherries in the cookies. I wanted them to give the cookie a try first and guess what was inside. My little guy knew something was up because he helped make them. Well in the end 2 out of 3 kids liked them. My youngest just ate around the cherries,lol. My mom just got done eating two and loved the cookies! Yay, success! If you love chocolate and cherries then definitely give this recipe a shot. Enjoy!
Chewy Chocolate Chip Cherry Cookies
adapted from this recipe
1 cup all-purpose flour
1/3 cup unsweetened cocoa
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup unsalted butter
3/4 cup sugar
1 teaspoon vanilla extract
1/2 cup dried tart cherries
3 tablespoons semisweet chocolate chips
Preheat oven to 350 degrees. In medium bowl combine flour, cocoa, baking powder, baking soda, and salt. Stir with whisk until well combined. Cream butter and sugar in mixer until light and fluffy. Add egg and vanilla, mix well. Add flour and mix until combined. Fold in cherries and chocolate chips. Drop by tablespoonfuls 2 inches apart on baking sheet. I always press down a bit to get an even baked cookie. Bake for 10-12 minutes. Let cool for a couple of minutes on cookie sheet and then transfer to wire racks to cool completely. Enjoy!