Milk Street Television is now airing on Create! Click here for showtimes.

globe outlook-b

Join! 12 weeks for $1

The Milk Street Cookbook | Save 40%!

The Milk Street Cookbook - Sillo

NEW SEASON, NEW RECIPES, NEW COOKBOOK

Tangy cherries bring balance to an intensely rich chocolate cookie
Milk Street Bowtie Dried Cherry–Chocolate Chunk Cookies

Dried Cherry–Chocolate Chunk Cookies

40 minutes plus cooling

Dried Cherry–Chocolate Chunk Cookies

Free

Bourke Street Bakery’s chocolate sour cherry cookies were the inspiration for these fudgey, loaded treats. Dried cherries hydrated in balsamic vinegar punctuate the cookies with bites of tangy, fruity flavor that offsets the richness of the butter, sugar and dark chocolate. If you like, you can substitute dried cranberries for the dried cherries. Either Dutch-processed or natural cocoa powder works, though we think natural cocoa gives the cookies a slightly more intense chocolate flavor.

130 grams (1 cup) all-purpose flour
½ teaspoon baking soda
½ teaspoon kosher salt
6 ounces (1 cup) dried cherries, roughly chopped
2 tablespoons balsamic vinegar
8 tablespoons (1 stick) salted butter, cut into 8 pieces
4 ounces bittersweet chocolate, chopped, divided
25 grams (¼ cup) cocoa powder
1 large egg
100 grams (½ cup) packed dark brown sugar
54 grams (¼ cup) white sugar
1 teaspoon vanilla extract
56 grams (½ cup) pecans, chopped
Ingredients
  • 130

    grams (1 cup) all-purpose flour

  • ½

    teaspoon baking soda

  • ½

    teaspoon kosher salt

  • 6

    ounces (1 cup) dried cherries, roughly chopped

  • 2

    tablespoons balsamic vinegar

  • 8

    tablespoons (1 stick) salted butter, cut into 8 pieces

  • 4

    ounces bittersweet chocolate, chopped, divided

  • 25

    grams (¼ cup) cocoa powder

  • 1

    large egg

  • 100

    grams (½ cup) packed dark brown sugar

  • 54

    grams (¼ cup) white sugar

  • 1
  • 56

    grams (½ cup) pecans, chopped

Directions
  1. 01
    Heat the oven to 325°F with the racks in the upper- and lower-middle positions. Line 2 baking sheets with kitchen parchment. In a medium bowl, whisk together the flour, baking soda and salt; set aside. In a small microwave-safe bowl, stir together the cherries and vinegar. Microwave uncovered on high until the cherries absorb the vinegar, about 1 minute; set aside.
    See Demo
    dried-cherry-chocolate-chunk-cookies-1
  2. 02
    In a medium saucepan over medium, melt the butter. Add 1 ounce (¼ cup) of the chopped chocolate and the cocoa, then remove the pan from the heat. Whisk until the chocolate is melted and the mixture is smooth. Let cool until barely warm to the touch.
    See Demo
    dried-cherry-chocolate-chunk-cookies-2
  3. 03
    In a stand mixer with the paddle attachment, beat the egg and both sugars on medium until light and fluffy, 2 to 3 minutes. With the mixer running on low, add the vanilla, then slowly pour in the chocolate-butter mixture. Beat on medium until homogenous, 3 to 5 minutes, scraping down the bowl once or twice. With the mixer running on low, add the dry ingredients, then mix just until combined, about 30 seconds. Using a silicone spatula, stir in the remaining chopped chocolate, the pecans and the cherries along with any remaining liquid until the ingredients are evenly distributed.
    See Demo
    dried-cherry-chocolate-chunk-cookies-3
  4. 04
    Divide the dough into 24 portions of 2 tablespoons each. Form each into a ball with your hands. Place the balls on the prepared baking sheets, spacing them evenly. Bake until slightly cracked on top and the edges feel firm, 14 to 16 minutes, switching and rotating the baking sheets about halfway through. Cool on the baking sheets for 10 minutes, then use a wide metal spatula to transfer the cookies directly to a wire rack. Cool to room temperature.
    See Demo
    dried-cherry-chocolate-chunk-cookies-4
Tip: Don’t add the melted butter and chocolate mixture to the beaten eggs until the mixture has cooled until barely warm to the touch otherwise it will overheat the eggs.
In the store
More

Desserts

Comments
  • Jennifer L.

    Amazing cookies! The dried cherries/balsamic add a surprising tang. Followed the recipe exactly.

    0 votes
    0 comments
  • Kathryn A.

    These are dangerous! My OH does not like tart so I skipped the balsamic and added 2 T of milk. For the first oz of chocolate I used semi-sweet chocolate chips and for the remaining 3 oz I chopped up a bar of Endangered Dark Chocolate Raspberry (in chunks bigger than chocolate chips.) I just cooked one sheet at a time, for 12 minutes each.

    0 votes
    0 comments
  • Mary Pat A.

    I am guessing it is 60% cocoa is that right for the bittersweet chocolate?

    0 votes
    1 comments
    • Janelle C.

      Hi Mary,

      Technically, anything above 35% would count as bittersweet.

      Best,
      The Milk Street Team

      0 votes
      0 comments
  • Andrea J.

    Question about measuring. This recipe calls for 1 cup flour (130 grams). I use King Arthur flour and they say 1 cup is 120 grams. How many grams should I use? Thank you.

    0 votes
    1 comments
    • Janelle C.

      Hi Andrea,

      Use 130 grams.

      Best,
      The Milk Street Team

      0 votes
      0 comments
Down arrow

Dried Cherry–Chocolate Chunk Cookies

Get Ready to Cook

24

Cookies

40 minutes

plus cooling

Tip

Don’t add the melted butter and chocolate mixture to the beaten eggs until the mixture has cooled until barely warm to the touch otherwise it will overheat the eggs.

Ingredients
  • 130

    grams (1 cup) all-purpose flour

  • ½

    teaspoon baking soda

  • ½

    teaspoon kosher salt

  • 6

    ounces (1 cup) dried cherries, roughly chopped

  • 2

    tablespoons balsamic vinegar

  • 8

    tablespoons (1 stick) salted butter, cut into 8 pieces

  • 4

    ounces bittersweet chocolate, chopped, divided

  • 25

    grams (¼ cup) cocoa powder

  • 1

    large egg

  • 100

    grams (½ cup) packed dark brown sugar

  • 54

    grams (¼ cup) white sugar

  • 1
  • 56

    grams (½ cup) pecans, chopped

Step 1 of 4

Microwave Cherries

130
grams (1 cup) all-purpose flour
½
teaspoon baking soda
½
teaspoon kosher salt
6
ounces (1 cup) dried cherries, roughly chopped
2
tablespoons balsamic vinegar

Heat the oven to 325°F with the racks in the upper- and lower-middle positions. Line 2 baking sheets with kitchen parchment. In a medium bowl, whisk together the flour, baking soda and salt; set aside.


In a small microwave-safe bowl, stir together the cherries and vinegar. Microwave uncovered on high until the cherries absorb the vinegar, about 1 minute; set aside.

Step 2 of 4

Pepare Chocolate

8
tablespoons (1 stick) salted butter, cut into 8 pieces
4
ounces bittersweet chocolate, chopped, divided
25
grams (¼ cup) cocoa powder

In a medium saucepan over medium, melt the butter. Add 1 ounce (¼ cup) of the chopped chocolate and the cocoa, then remove the pan from the heat.


Whisk until the chocolate is melted and the mixture is smooth. Let cool until barely warm to the touch.

Step 3 of 4

Combine Ingredients In Stand Mixer

1
large egg
100
grams (½ cup) packed dark brown sugar
54
grams (¼ cup) white sugar
1
teaspoon vanilla extract
56
grams (½ cup) pecans, chopped

In a stand mixer with the paddle attachment, beat the egg and both sugars on medium until light and fluffy, 2 to 3 minutes.


With the mixer running on low, add the vanilla, then slowly pour in the chocolate-butter mixture. Beat on medium until homogenous, 3 to 5 minutes, scraping down the bowl once or twice.


With the mixer running on low, add the dry ingredients, then mix just until combined, about 30 seconds.


Using a silicone spatula, stir in the remaining chopped chocolate, the pecans and the cherries along with any remaining liquid until the ingredients are evenly distributed.

Step 4 of 4

Bake Cookies and Serve

Divide the dough into 24 portions of 2 tablespoons each. Form each into a ball with your hands. Place the balls on the prepared baking sheets, spacing them evenly.


Bake until slightly cracked on top and the edges feel firm, 14 to 16 minutes, switching and rotating the baking sheets about halfway through.


Cool on the baking sheets for 10 minutes, then use a wide metal spatula to transfer the cookies directly to a wire rack. Cool to room temperature.

Milk Street Bowtie Logo

Done!

Did you enjoy this recipe?

Dried Cherry–Chocolate Chunk Cookies

Want more?

See More Desserts
FEBRUARY 2020
CHRISTOPHER KIMBALL FOR ZWILLING J.A. HENCKELS 3-KNIFE SET + WORK SHARP CULINARY KNIFE SHARPENERS

This month’s prize package includes the new Christopher Kimball for Zwilling J.A. Henckels 3-Knife Set, along with our favorite Work Sharp Culinary E5 electric belt-style knife sharpening system and manual honing rod, giving you the tools to keep your Nakiri, and your other kitchen knives, sharpened to a professionally honed edge. Plus, we’ve included the E5 upgrade kit with 15 and 20-degree blade angle guides.

$359.80 VALUE

Success!

Thank you for participating in our monthly giveaway!
Entry Form
How we use your email.

Your email address is required to identify your giveaway entry as well as communications from Milk Street. We will not share or rent your email address. You can unsubscribe from receiving our emails at any time.

Enter the Milk Street Giveaway