Double Chocolate Cherry Chip Cookies are for the true chocolate lover. With three types of chocolate paired with bourbon-soaked cherries, these cookies are a luscious treat!
These cookies are positively LOADED with chocolate flavor thanks to the THREE – yes, three! – kinds of chocolate in them! With unsweetened, bittersweet, and semi-sweet chocolate, the chocolate flavor is intense but not too sweet.
The addition of espresso powder intensifies the chocolate flavor even more. You can leave the espresso powder out if you don’t have any or if you think you don’t need it. But, trust me when I say, it is the perfect boost to these double chocolate cherry chip cookies!
The sweetness in these cookies comes from the bits of cherries that are studded throughout the cookies. Cherries and chocolate are a perfect pairing. You could even call these cookies Black Forest cookies, similar to the Black Forest Mille Feuille that I made (attempted to make) for Episode 5 of the Great American Baking Show, Season 5.
What type of Cherries to use in Chocolate Cherry Chip cookies?
You can use any type of cherry that you like and have on hand for these cookies. I happened to have a jar of Woodford Reserve Bourbon Cherries so I decided to use them. If you use jarred or canned cherries of any kind, make sure that you drain them VERY well before adding them to the cookie dough.
Maraschino cherries will work in this recipe just fine, as long as they are drained. Maraschinos tend to be very sweet so will yield a sweeter cookie. You could choose to drain the maraschino and soak them in a dark rum or bourbon to infuse more flavor into them.
Fresh or frozen cherries are an awesome option here! Make sure to remove the stem and the pit.
I use this cherry pitter. It only does one cherry at a time but it is faster than you think. If you want to pit multiple cherries at once, try this one.
Once you have removed the stems and pits, you can either use the fresh or frozen cherries as they are or you can soak them in your preferred alcohol. For a HUGE cherry boost, soak them in Kirsch!
Dried cherries are also an option. I love having dried fruits on hand because of the long shelf life. Before using dried cherries, boil some water and pour it over the cherries in a bowl for at least 10 minutes. Add some rum, bourbon, or Kirsch to the water while soaking for more flavor!
How to make Chocolate Cherry Chip Cookies
These Double Chocolate Cherry Chip Cookies couldn’t be easier to make! We have a full video showing you every step of the way!
The simple steps are:
- Melt your chocolate (except the chocolate chips) and the butter in a pan. Set aside to cool.
- Beat the eggs and the sugar until very light and fluffy – this will take about 5 minutes! I mean, you want this mixture to turn a pale yellow!
- Sift together the dry ingredients.
- Add the wet ingredients to the dry and mix until incorporated.
- Add the melted chocolate, 1/3 at a time, mixing just to combine.
- Fold in the chocolate chips and drained cherries.
- Scoop onto a baking sheet and bake at 350F for 12 to 14 minutes.
- Allow to cool on the baking sheet for about 5 minutes after the cookies come out of the oven. These cookies are very soft and will break if removed too soon.
- Remove to a cooling rack with a spatula and allow to cool completely.
And there you have the world’s most chocolatey cookie!
Baking & Storing Tips
- There is no chilling time needed for this cookie dough prior to baking, which makes them super fast to whip up!
- These cookies are mostly chocolate and therefore are very soft after being removed from the oven. Allowing them to cool on the baking sheet for at least 5 minutes will help them to set up and make it easier to remove them from the tray.
- Be sure to drain the cherries VERY WELL prior to adding them to your cookie dough.
- Bake these cookies until they are set around the edges and soft but set in the middle. All ovens are different – these chocolate cherry chip cookies were perfect in my oven at 12 minutes 30 seconds. It could take slightly less time or more time in your oven.
MORE COOKIES RECIPES TO TRY!
Chocolate Thumbprint Sugar Cookies
Peanut Butter Chip Peanut Butter Cookies
Root Beer Float Sandwich Cookies
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Double Chocolate Cherry Chip Cookies
Equipment
- Sifter
- 2 Baking Sheets
- Cooling Rack
- 2 Mixing Bowls
- Kitchen Scale optional but highly recommended
Ingredients
- 7 ounces unsweetened chocolate chopped
- 6 ounces bittersweet chocolate chopped
- 1/2 cup unsalted butter at room temp
- 7 eggs large
- 2 1/4 cups granulated sugar
- 1 tsp vanilla extract
- 2 Tbsp cherry juice optional
- 3/4 cup all-purpose flour
- 2 Tbsp cornstarch
- 1 Tbsp baking powder
- 1 tsp espresso powder optional
- 1/4 tsp salt
- 1 cup semi-sweet chocolate chips
- 1 cup cherries drained & quartered, bourbon-soaked if preferred
Instructions
- Preheat your oven to 350F. Line two baking sheets with parchment paper or silpat.
- Place the chopped chocolate and the butter in a saucepan over low heat. Stir constantly to prevent burning. Heat until the chocolate is almost melted and smooth. Remove from the heat and continue to stir until completely smooth and melted. Set aside to cool slightly.
- In a large bowl, beat the eggs and the granulated sugar until light and fluffy, about 5 minutes.
- Add the vanilla extract, cherry juice, if using, and 1/3 of the melted chocolate. Mix in until combined. Add another 1/3 of the chocolate and mix, then add the last of the chocolate and mix in until well incorporated.
- In a separate bowl, sift together the flour, cornstarch, baking powder, espresso powder, and salt. Add to the wet ingredients and mix in until no dry flour streaks remain.
- Add the chocolate chips and the well-drained quartered cherries. Fold in gently.
- Using a 1/4 cup cookie scoop or measuring cup, scoop the batter onto the lined baking sheets, 6 to 8 per sheet, allowing room to spread.
- Bake for 12 to 14 minutes or until set around the edges but still soft in the middle. Remove from the oven and allow to cool on the baking sheet for 5 minutes. Remove to a cooling rack and allow to cool completely.
- Store in an airtight container at room temperature for up to 5 days.