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

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.

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

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.

Has anyone tried gluten free flour? How did it work? What brand did you use? Thanks!

Is there an option to balsamic vinegar? could i just leave it out ?

I made these with Bob's Red Mill One 4 One and they were great. The texture is a little different, but common for G F.

Wow the cherries soaked in the balsamic was totally unexpected and delicious. The pecan nuts offered a nice contrast to the sweet. They are special cookies indeed, however, I thought they were too sweet so I will cut back the sugar on the next batch.

I can’t eat pecans, is there a good substitute for the pecans (I cannot eat walnuts either) or could I just leave them out?

Hi Sarah -

You could try almonds or cashews, if either of those work for your allergies. Otherwise, you can omit the nuts and the cookies should still be fine, although we haven't tested these without nuts. Let us know how it works out!

Best,
The Milk Street Team

Hi, If I do have access to real dried sour cherries and don't need to use the dried cherries with balsamic vinegar, what should I use in place of the vinegar or just leave it out? But that could make dry cookies. Thanks in advance.

these are the very best chocolate cookie. I must make again and get everyone to try and get their opinions.

Delicious and wickedly rich. Unexpected tangy flavor which just made things better.

I would love more specifics on the type of dried cherries. For example, at Trader Joe's near here, there are a few options, including dried Montmorency cherries which are a more tart cherry. Which type are you using in this recipe? Thanks!

I brought these to my mother (the self-proclaimed “cookie queen”) and she has been telling everyone that they’re the best cookies she’s ever had. Truly, if cherry and chocolate is your jam, she may be right. They’re much better warm out of the oven than at room temperature.