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Cherry and Chocolate Affair Conceives Captivating Cookie


For years I’ve baked by the book, deviating only once or twice. But I decided it’s time to let creativity into my kitchen, damn the mistakes and bowls of dough donated to yard waste. 

I began dreaming of cookies. I wanted something rich and indulgent but with a tangy, sweet edge.

The indulgent part was easy – what’s more luxurious in a cookie than chocolate? With chocolate as a base, I started thinking of fruity pairings. Apricot? No, better with white chocolate. Pineapple? Possible, but still seems to miss the mark. And then it became obvious, cherries. But not any old cherry, Bing cherries.  

I began whipping the components of a recipe around in my mind and then took to the test kitchen and failed. Hmm, sometimes you can’t use salted butter in a pinch. With round one a yard waste donation, it was time for round 2. It yielded success in the form of:

Chocolate-Cherry Cookies


  • 3/4 c. unsalted butter
  • 1 1/2 c. sugar
  • 1 egg
  • 1 tsp. vanilla
  • 2 oz. unsweetened chocolate
  • 1 1/2 c. flour
  • 1/4 tsp. salt
  • 1/2 tsp baking soda
  • 8 oz. dried Bing cherries

Melt chocolate. You can do this using a double boiler or go the easy route and follow the microwave directions on the package. Just microwave in 30 second bouts at a reduced power level (like 5) and vigorously stir between each round as sometimes the chocolate keeps its shape but is actually all melty inside and just needs a good stirring.

Melt butter in microwave until 80% melted (about 50 seconds on Power Level 5).

Combine sugar and butter in a medium bowl. Use electric mixer on low to beat together.

 Add egg, vanilla and chocolate and mix until combined.

In a separate bowl add the flour, salt and baking soda. Sift together (or stir if you don’t have a sifter or don’t want to be bothered).

Add flour mixture gradually into chocolate mixture until well blended. 

Stir in cherries.

Refrigerator at least 1/2 hour.

When you are ready to bake. Preheat oven to 400 degrees.

Roll dough into balls and place on cookie sheet (you can roll the balls  in sugar first if you like). Gently press the middle of each ball to flatten it 1/2 way, as if you were making a shallow thumbprint cookie.

Bake 8-10 minutes. Remove to wire rack and let cool.

Makes approximately 2 dozen.

Can’t get enough cherries? Check out Eat the Love’s Bing Cherry Goat Cheese Tart and see what he does with fresh cherries.

Baking Cookies on Foodista


7 Responses

  1. […] Sweet: I prefer cookies, like Chocolate-Cherry cookies, truffles, anything individual […]

  2. Oh yes…chocolate and cherries are a wonderful combination. Isn’t it great when you can discover a winning recipe? Thank you for sharing such an inspired cookie. I hope you are having a beautiful weekend. Love from Austin!

  3. Great combo Sarah…these look amazing!

    I can’t deviate from a baking recipe…my deviations inevitably fail. Miserably.

  4. These look delicious, you should let yourself deviate from the book more often! Yum, chocolate and cherry 🙂

  5. Bing cherries in a cookie – wow looks amazing!

  6. That sounds divine!

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