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Cherry Chocolate Cookie
February is National Cherry Month (since the cherry trees come to life during the month of February). I also think February is a month closely associated with chocolate. So, what better time than now to make these delicious cherry chocolate cookies?
You will need ...
- Unsalted Butter, softened, 1 Cup
- Powdered Sugar, 1 1/4 Cup
- Cocoa Powder, 1/4 Cup
- Dark Cocoa Powder, 1/3 Cup
- Salt, 1/4 tsp
- All Purpose Flour, 2 Cups
- Dried Cherries, roughly chopped, 1 Cup
I treat these like slice and bake cookies. Thus, you will need to make the dough a day in advance and keep it in the freezer overnight.
Make the dough
- I do this by hand, but you can definitely use a stand mixer for it. I just feel like it produces a lighter cookie when I do it by hand.
- Mix the butter and powdered sugar together until combined.
- Add in the cocoa powders, salt, and flour in two batches so as not to overwhelm the mixture.
- Once the ingredients are just coming together, add in the cherries. Continue to mix until the dough comes together.
- Roll the dough into two separate logs. The dough is a little crumbly so you may need to compact it together with your hands as you roll. Wrap in parchment paper. Chill overnight or freeze until ready to use.
Slice
When you are ready to bake them, take the dough out of the freezer and let sit on the counter for about 15-20 minutes. Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper. Slice the cookies to 1/4 inch thickness. (If bits crumble off, just pat them back into place. They will hold when they bake).
Bake
Place the cookies on the parchment lined baking sheet and bake for about 15-20 minutes, depending on your oven. Turn the pans halfway through baking.
When they're done
As soon as they lose their wetness, remove them from the oven. Let them continue to sit on the baking sheet for about 5 minutes, then transfer to a rack for cooling.
These cookies should be slightly crumbly like a shortbread but have a bit of moistness like a soft cookie. They will keep in an airtight container for about 5 days. As I always say, these cookies can easily be stored in the freezer once baked.