Recipe courtesy of Matt Armendariz
Chocolate Cherry Cookies
24 cookies

Nutrition Info

24 cookies

Nutrition Info


  • 1 1/2 cups all purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 3/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/2 cup plus 2 tablespoons unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1/3 cup semi-sweet chocolate, melted
  • 1 cup dried cherries


Preheat oven to 350degreesF.

In a medium bowl sift together the flour, cocoa powder, baking powder, and salt. Set aside.

Place the butter and both sugars in a stand mixer. On medium speed, cream until light and fluffy, about 5 minutes.

Add the egg and vanilla and continue mixing for about one minute.

Remove the mixture from the mixer and scrape down the sides of the bowl.

Begin adding the flour mixture to the butter mixture, gently stirring. Add the dried cherries.

Stir the dough until all of the flour mixture is incorporated. Be sure not to over mix the dough to prevent flat cookies.

Gently fold in the melted chocolate until just combined.

Roll the dough into a flat disc, cover in plastic wrap and place in the refrigerator for about 30 minutes.

Place tablespoon-sized dollops of cookie dough onto a parchment lined baking sheet and bake in the oven for 20-25 minutes or until cookies are cooked through, but still soft and chewy. Serve warm.

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