Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- In a large bowl, cream together the softened unsalted butter, granulated sugar, and packed brown sugar until the mixture becomes light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the non-alcoholic vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to over-mix.
- Fold in the semisweet chocolate chips and dried cherries gently until evenly distributed.
- Using a rounded tablespoon or cookie scoop, drop the dough onto the prepared baking sheets about 2 inches apart.
- Bake in the preheated oven for about 10-12 minutes, until the edges are set but the centers still appear slightly soft.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For variations, try swapping the dried cherries with cranberries or adding a half cup of chopped walnuts or almonds for a nutty twist. Make sure the butter is properly softened and the cherries thoroughly drained to avoid excess moisture. These cookies can be stored in an airtight container for several days and are delicious served with cold milk, a scoop of vanilla ice cream, or even a small glass of cherry liqueur for a sophisticated touch.