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Triple Chocolate Cherry Cookies Recipe

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4 from 10 reviews

These Triple Chocolate Cherry Cookies combine rich unsweetened chocolate, Dutch-processed cocoa, and dark chocolate chips with sweet candied cherries soaked in cherry liqueur, creating an indulgent yet balanced cookie experience. Perfectly chewy with intense chocolate flavor and a pleasant cherry burst, they’re ideal for chocolate lovers seeking a gourmet treat.

Ingredients

Cherries and Soaking Liquid

  • 3/4 cup candied cherries (halved) (Paradise Holiday Fruit Red Cherries recommended)
  • 4 tablespoons cherry liqueur (optional) (Heering or Luxardo recommended)

Dry Ingredients

  • 1 1/4 cups all-purpose flour (spooned and leveled)
  • 1/4 cup Dutch-processed cocoa powder (spooned and leveled)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Chocolate

  • 2 ounces unsweetened chocolate (100% cacao) (chopped, melted, and slightly cooled)
  • 2 ounces dark chocolate (60% cacao, chopped)
  • 1/4 cup dark chocolate chips (60% cacao)

Wet Ingredients

  • 1/2 cup unsalted butter (1 stick) (softened)
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar (spooned and leveled)
  • 1 large egg
  • 1 teaspoon vanilla extract

Instructions

  1. Soak Cherries: Halve candied cherries and place in a small bowl with cherry liqueur. Cover tightly and allow to soak for at least 30 minutes to infuse flavor and soften them.
  2. Melt Unsweetened Chocolate: Using a double boiler or microwave, gently melt the chopped unsweetened chocolate until smooth. Remove from heat and let cool to lukewarm, stirring occasionally.
  3. Whisk Dry Ingredients: In a medium bowl, whisk together flour, Dutch-processed cocoa powder, baking soda, and salt until thoroughly combined.
  4. Cream Butter and Sugars: In a stand mixer with paddle attachment or a large bowl with electric mixer, beat softened butter, light brown sugar, and granulated sugar on medium speed for 2-3 minutes until pale and fluffy. Scrape sides as needed.
  5. Beat in Egg and Vanilla: Add the egg and vanilla extract, mixing at low speed just until combined. Avoid overmixing to maintain cookie tenderness.
  6. Incorporate Melted Chocolate: Gradually add the lukewarm melted unsweetened chocolate to the wet mixture on low speed, blending evenly.
  7. Combine Wet and Dry Ingredients: Slowly add the dry mixture to the wet ingredients on low speed, mixing just until combined. Do not overmix to keep cookies tender.
  8. Fold in Cherries and Dark Chocolate Chips: Using a spatula, gently fold in the soaked, drained candied cherries and dark chocolate chips to distribute evenly throughout the dough.
  9. Scoop and Chill Dough: Using a #30 cookie scoop (~2 tablespoons), portion dough onto a parchment-lined baking sheet. Cover tightly with plastic wrap and refrigerate for at least 2 hours or up to 24 hours to prevent spreading and develop flavor.
  10. Preheat Oven: When ready to bake, preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
  11. Arrange Dough for Baking: Place chilled dough balls approximately 2 inches apart on prepared baking sheets.
  12. Bake Cookies: Bake for 10-12 minutes until edges are set and centers appear slightly soft. If baking two sheets at once, position them on middle racks and rotate halfway through baking.
  13. Rotate and Switch Racks: At 5-6 minutes, remove sheets, rotate each pan 180 degrees, switch their rack positions, and return to oven to finish baking.
  14. Cool Cookies: Let baked cookies cool on sheets for 5 minutes before transferring to wire racks to cool completely, about 20-30 minutes, for proper setting.
  15. Melt Dark Chocolate for Drizzle: Once cookies are fully cool, melt chopped dark chocolate using double boiler or microwave until smooth and slightly cooled.
  16. Drizzle Cookies: Using a spoon or piping bag, drizzle melted dark chocolate over cookies evenly for an elegant finish.
  17. Set Chocolate Drizzle: Allow drizzle to set at room temperature for 30 minutes to a few hours or refrigerate for 15-30 minutes until firm before serving or storing.

Notes

  • Soaking cherries in liqueur enhances flavor but can be omitted for non-alcoholic version.
  • Use Dutch-processed cocoa for richer, less acidic chocolate taste and darker color.
  • Chilling dough is essential to maintain cookie shape and enhance flavor development.
  • The chocolate drizzle is optional but adds visual appeal and additional chocolate richness.
  • Rotate baking sheets during baking for even cooking when baking multiple sheets.

Find it online: https://marthatasty.com/triple-chocolate-cherry-cookies-recipe/