Cherry Double Chocolate Cookies

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Added Nov 6th, 08 by
FoodConnect.com Test Kitchen


  • Categories: Cookies & Candy, Fruit Desserts
  • Servings: 24 change
  • Calories per serving: 176
  • Prep Time: 25 mins
  • Cook Time: 75 mins


Nutritional Facts

Brought to you by
Per serving% Daily Value*
Calories 1769%
Fat 11g17%
Cholesterol 31mg10%
Sodium 98mg 4%
Carbohydrates 21g9%

More facts>>

FoodConnect Nutritionals

Ingredients

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                    [componentid] => 0
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            [5c5ed2e7-7680-4674-0537-19d43a81063e] => Array
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                    [title] => cocoa powder, unswtnd, dutch processed
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                    [ingredientuuid] => 03f3e078-372b-d284-5ddf-6f9cf17cffaa
                    [quantity] => 0.75
                    [measure] => teaspoon
                    [title_custom] => baking soda
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                    [ingredientuuid] => b8159631-9384-54f4-4934-0d78ce5b4ba3
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                    [title_custom] => Scant 1/2 teaspoon salt
                    [componentid] => 0
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            [c221c1d4-a6d8-eb14-91ce-e58192a2adeb] => Array
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                    [title] => butter, unsalted
                    [ingredientid] => 4404
                    [ingredientuuid] => c221c1d4-a6d8-eb14-91ce-e58192a2adeb
                    [quantity] => 1.50
                    [measure] => each
                    [title_custom] => sticks unsalted butter,
                    [componentid] => 0
                    [method] => softened
                )

            [1eac85ee-47f1-64d4-a52e-aeae5ff5563f] => Array
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                    [title] => sugar, brown, light
                    [ingredientid] => 32191
                    [ingredientuuid] => 1eac85ee-47f1-64d4-a52e-aeae5ff5563f
                    [quantity] => 1.50
                    [measure] => cups
                    [title_custom] => packed light brown sugar
                    [componentid] => 0
                    [method] => 
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            [d2fa30b2-193f-a4a4-c16c-2433566ee833] => Array
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                    [title] => eggs, raw, large
                    [ingredientid] => 14407
                    [ingredientuuid] => d2fa30b2-193f-a4a4-c16c-2433566ee833
                    [quantity] => 2.00
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                    [title_custom] => large eggs
                    [componentid] => 0
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            [0edda99e-9c67-c164-0934-5cd7a3b0a8fe] => Array
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                    [title] => milk, chocolate
                    [ingredientid] => 21477
                    [ingredientuuid] => 0edda99e-9c67-c164-0934-5cd7a3b0a8fe
                    [quantity] => 3.50
                    [measure] => oz
                    [title_custom] => fine-quality milk chocolate,
                    [componentid] => 0
                    [method] => cut into 1/2-inch chunks
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            [e8f64c39-7c27-3314-55b7-ea22061c1d39] => Array
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                    [title] => nuts, pecans, chpd
                    [ingredientid] => 22252
                    [ingredientuuid] => e8f64c39-7c27-3314-55b7-ea22061c1d39
                    [quantity] => 1.00
                    [measure] => cup
                    [title_custom] => pecans,
                    [componentid] => 0
                    [method] => toasted and coarsely chopped
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            [a41fe054-e266-0a94-057e-1656dae3083d] => Array
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                    [title] => "cherry, sour, red, raw, w/ pit"
                    [ingredientid] => 36274
                    [ingredientuuid] => a41fe054-e266-0a94-057e-1656dae3083d
                    [quantity] => 1.00
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                    [title_custom] => dried sour cherries
                    [componentid] => 0
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  • 1 1/4 cups all-purpose flour
  • 3/4 cup unsweetened Dutch-process cocoa powder
  • 3/4 tsp baking soda
  • Scant 1/2 teaspoon salt
  • 1 1/2 sticks unsalted butter, softened
  • 1 1/2 cups packed light brown sugar
  • 2 large eggs
  • 3 1/2 oz fine-quality milk chocolate, cut into 1/2-inch chunks
  • 1 cup pecans, toasted and coarsely chopped
  • 1 cup dried sour cherries

Recipe Method

1. Preheat oven to 375 degrees Fahrenheit with racks in upper and lower thirds.

2. Whisk together flour, cocoa powder, baking soda, and salt in a small bowl.

3. Beat together butter and brown sugar with an electric mixer at medium-high speed until pale and fluffy, then add eggs 1 at a time, beating until combined well. Reduce speed to low and add flour mixture, mixing until just combined. Add chocolate chunks, pecans, and cherries and mix until just incorporated.

4. Drop 2 level tablespoons of dough per cookie about 2 inches apart onto 2 ungreased large baking sheets. With dampened fingers, flatten cookies slightly.

5. Bake, switching position of sheets halfway through baking, until puffed and set, 12 to 14 minutes. Transfer cookies to a rack to cool.

Cooks’ note:

Cookies keep in an airtight container at cool room temperature 5 days.

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