So, nothing truly prepared us for what we are about to share with you. As we write this post we are still a bit shocked at what transpired across the last few months while recipe testing and tasting for this particular treat. We won’t lie. This job is hard. It takes endurance and stretchy pants. But, we know it’s all for a reason. We continue this journey to bring you all the best treats life can offer. So, we put our big girl pants on (literally) every day and just keep at it and the best has been created. And, we are so glad that we did…and you will, too. 😎 Today’s news is going to leave you possibly speechless, too. So, here we go… 🎤
2021 has brought us all some curveballs, but this one was surely unexpected and delightfully surprising. As you have heard us say over and over…God Bless the chocolate chip cookie! 🍪 Well, to those of you who share our deep love of the #1 recipe on our blog and most requested treat across friends and family near and far, we would like to share that our OG Best Damn Chocolate Chip Cookie has an announcement. It now has a new summertime best friend! 👯♀️
We know what you’re thinking. What could possibly be better than The Best Damn Chocolate Chip Cookie!? Don’t get us wrong, This recipe isn’t better…it’s just as good and a really fun variation! 😃
A particular fruit is in season right now and ripe for baking. So, without further ado, we would like to introduce to you to our new baby…Cherry Dark Chocolate Chip Cookies! 🍪🍒 These babies have everything our original recipe is known for and then throws in a fun twist of fresh, tart cherries. Then, to take it a bit further, instead of semi-sweet chips we opted for dark chocolate chips which compliment the cherries perfectly. Trust us (you always can 😉), this is a winning flavor combination which you will truly love just as much as the original treat. I mean, we all can use options every now and then, right? 🍪
Run, don’t walk, and grab those cherries before they are out of season! Let’s get these babies in the oven ASAP! 🏃🏼♀️👩🏼🍳
Things to Know Upfront/Quick Tips
- The dough will need to chill for 24 hours before baking, so plan accordingly. We know the wait seems long, but these are definitely worth the wait!
- Do not add the cherries until after the dough is chilled and before baking, This keeps your dough from turning a weird greyish color.
- You will need Bread Flour & Cake Flour in replacement of All Purpose Flour.
- Use fine or medium coarse sea salt to give these cookies a special and unique hint of salty flavor.
What You Need
Dry Ingredients:
- 1/2 cup plus 2 Tbsp brown sugar
- 1/2 cup plus 1 Tbsp granulated sugar
- 1 cup minus 1 Tbsp cake flour
- 3/4 cup plus 1 tsp bread flour
- 1/2 tsp plus 1/8 tsp baking soda
- 3/4 tsp baking powder
- 3/4 tsp coarse sea salt
- 1 3/4 cup dark chocolate chips and/or chunks (We like to have both Dark Chocolate Chips and Dark Chocolate Chunks to keep things interesting)
- 2 cups pitted and diced cherries (you can also use dried cherries if you can’t find fresh ones)
Liquid/Other Ingredients:
- 10 Tbsp unsalted butter, softened/room temperature
- 1 egg
- 1 tsp vanilla extract
Step By Step
1. First, let’s grab our cherries. Go ahead and pit them and dice them up. Pat them as dry as you can and then transfer them to an airtight container. Pop in the fridge until later.
2. First, measure out and combine your sugars in a large mixing bowl.
3. Next, measure the rest of your dry ingredients in another medium sized mixing bowl and combine. Then, set aside.
4. Cream your butter and sugars together. Add in your egg and vanilla extract.
5. Add in your dry ingredients a little at a time.
6. Lastly, add your dark chocolate chips/chunks and mix until just combined. Be sure to not over mix.
7. Cover your mixture with saran wrap, place in the fridge, and let the magic begin! Let the dough chill for at least 24 hours – because that is what happens…magic. If you don’t believe us, try baking a few cookies the same night you make the dough (they will still be delicious). Then, after 24 hours bake the rest and you will see what I mean. After the mixture is able to sit and combine, the cookies come out soft and absolutely delicious.
8. Remove your dough from the refrigerator to thaw for 10-20 minutes. Preheat your oven to 350 degrees.
9. Now is when you take those cherries and fold them in lightly and just until combined. You don’t want to mix too much or the batter will turn a greyish purple color. (NOTE: Even if you do overmix and get a grey color – Don’t Panic! – they still will taste delicious!)
10. Top your cookie sheet with parchment paper or a silicon baking mat (our favorite is Reynolds Cookie Baking Sheets – they are pre-cut and saves me time).
11. Scoop your dough into Tbsp or larger sized balls and place them a couple inches from each other.
12. Bake for 15-18 minutes depending on your oven. These take a few minutes longer than the OG Choc Chip since they have extra liquid from the cherries. Right when the edges are brown and golden take them out.
13. Remove your cookies from the cookie sheet by sliding your mat or parchment paper off of the pan, and let them sit on the parchment paper and cool for 10-20 minutes and enjoy!
Enjoy the deliciousness! The dark chocolate combined with a sweet and tart cherry make these a great combination! They will store perfectly and stay soft for days in an airtight container. Add a piece of bread to also help keep them soft and fresh.
Cherry Dark Chocolate Chip Cookies
Ingredients
Dry Ingredients
- 1/2 cup plus 2 Tbsp brown sugar
- 1/2 cup plus 1 Tbsp granulated sugar
- 1 cup minus 1 Tbsp cake flour
- 3/4 cup plus 1 tsp bread flour
- 1/2 tsp plus 1/8 tsp baking soda
- 3/4 tsp baking powder
- 3/4 tsp coarse sea salt
- 1 3/4 cup dark chocolate chips and/or chunks We like to have both Dark Chocolate Chips and Dark Chocolate Chunks to keep things interesting
- 2 cups pitted and diced cherries you can also use dried cherries if you can’t find fresh ones
Liquid/Other Ingredients
- 10 Tbsp unsalted butter softened/room temperature
- 1 egg
- 1 tsp vanilla extract
Instructions
- First, let’s grab our cherries. Go ahead and pit them and dice them up. Pat them as dry as you can and then transfer them to an airtight container. Pop in the fridge until later.
- First, measure out and combine your sugars in a large mixing bowl.
- Next, measure the rest of your dry ingredients in another medium sized mixing bowl and combine. Then, set aside.
- Cream your butter and sugars together. Add in your egg and vanilla extract.
- Add in your dry ingredients a little at a time.
- Lastly, add your dark chocolate chips/chunks and mix until just combined. Be sure to not over mix.
- Cover your mixture with saran wrap, place in the fridge, and let the magic begin! Let the dough chill for at least 24 hours – because that is what happens…magic. If you don’t believe us, try baking a few cookies the same night you make the dough (they will still be delicious). Then, after 24 hours bake the rest and you will see what I mean. After the mixture is able to sit and combine, the cookies come out soft and absolutely delicious.
- Remove your dough from the refrigerator to thaw for 10-20 minutes. Preheat your oven to 350 degrees.
- Now is when you take those cherries and fold them in lightly and just until combined. You don’t want to mix too much or the batter will turn a greyish purple color. (NOTE: Even if you do overmix and get a grey color – Don’t Panic! – they still will taste delicious!)
- Top your cookie sheet with parchment paper or a silicon baking mat (our favorite is Reynolds Cookie Baking Sheets – they are pre-cut and saves me time).
- Scoop your dough into Tbsp or larger sized balls and place them a couple inches from each other.
- Bake for 15-18 minutes depending on your oven. These take a few minutes longer than the OG Choc Chip since they have extra liquid from the cherries. Right when the edges are brown and golden take them out.
- Remove your cookies from the cookie sheet by sliding your mat or parchment paper off of the pan, and let them sit on the parchment paper and cool for 10-20 minutes and enjoy!
Notes
- The dough will need to chill for 24 hours before baking, so plan accordingly. I know the wait seems long, but these are definitely worth the wait!
- You will need Bread Flour & Cake Flour in replacement of All Purpose Flour.
- Use fine or medium coarse sea salt to give these cookies a special and unique hint of salty flavor.
