These are my Dad’s #1 Favorite!
TMc’s Double-Chocolate Cherry Cookies
This recipe is based off the classic Tollhouse cookie recipe with the addition of some good-quality cocoa and a bit more sugar. You can use unsweetened or sweetened dried cherries, but I find using the unsweetened ones results in a bit of a puckery-chocolate experience, so I usually lean toward sweetened dried Montmorency cherries.
Servings: 48 cookies
Ingredients
- 16 TBSP Unsalted butter (2 sticks – softened)
- 2 cups Light brown sugar
- 2 Large eggs
- 1 tsp Vanilla extract
- 1 tsp Almond extract
- 1 tsp Kosher salt (plus a pinch)
- 1 tsp Baking soda
- 2-1/2 cups All-purpose flour
- 3/4 cup Cocoa powder (I like Ghirardelli cocoa but Hershey's Dark is very nice too)
- 2 cups Chocolate chips (10-oz bag is about this much, I use Ghirardelli 60% cacao chips as a rule)
- 2 cups Dried cherries
Instructions
- Preheat oven to 350 degrees
- Stir flour, cocoa, salt and baking soda together in a bowl with a fork
- Cream butter and sugar in a mixing bowl until light and fluffy
- Add eggs and extract and mix well
- Add dry ingredients and mix well
- Add chips and cherries and mix just until incorporated
- Scoop out dough and place scoops flat side down on parchment paper on baking sheets – no more than 12 per standard cookie sheet
- Bake for about 12 minutes at 350 degrees until cookies are looking set up and getting darker at the edges
- Slide parchment with cookies onto cooling racks
- Let cool completely before bagging or containerizing
Notes
This recipe is very easy to scale up and down based on your butter and egg. Like so:
- 1 stick (8 TBSP) butter + 1 large egg + everything else in the base recipe halved yields approximately 2 dozen cookies
- 3 sticks (24 TBSP) butter + 3 large eggs + everything else in the base recipe times 1.5 yields approximately 6 dozen cookies
- …and so on.