Triple Chocolate Cherry Cookies
These triple chocolate bourbon-soaked cherry cookies are the most popular recipe with my family and friends. Rich, dramatic, and unapologetically indulgent, these cookies have pools of melted chocolate and bourbon-soaked tart cherries. The result is a bakery-quality treat that’s easy enough to bake at home.
I’ve been making these triple chocolate cherry cookies every holiday season for the past 4 or 5 years and they are a hit. Every. Single. Time. My dairy-free bestie even makes an annual exception to indulge in these, they’re THAT GOOD. The flavors, texture, and overall taste make these cookies so special. A close second is my crispy caramel chocolate chip cookies!
The bourbon doesn’t overpower; just like the wine in my flourless chocolate cherry cake, it plumps the cherries to a nice chewy texture while adding warmth and depth rather than boozy sharpness.
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Why You’ll love this recipe
- It uses three forms of chocolate for deep, complex flavor and texture
- The bourbon-soaked cherries stay plump and jammy, and you’re left with a beautiful cherry infused bourbon to sip on.
- The dough is simple to make and can be prepared days in advance, making it perfect for hosting or gifting.
- The cookies bake up fudgy and soft in the center with crisp edges.
Ingredients
- All-purpose flour – Provides structure while keeping the triple chocolate cherry cookies tender rather than cakey.
- Unsweetened cocoa powder – making this a chocolate cookie.
- Baking powder – Gives the cookies just enough lift so they’re soft but not dense.
- Kosher salt – has larger crystals and less sodium by volume than table salt, so it seasons more evenly.
- Bittersweet chocolate – Used twice: first melted with butter into the cookie dough, and second added in the end as chips or chunks
- Butter – Adds richness and flavor. I prefer using salted but you can use either.
- Sugars – white for crispy edges and brown for moisture
- Eggs – Bind the dough and give the cookies structure and chew.
- Vanilla extract – Rounds out the chocolate and bourbon flavors.
- Dried sour or tart cherries – Bring tartness that cuts through the richness of the chocolate. Trust me, they’re incredible. You can find them online or at most grocery stores. Note this recipe calls for 10 oz, but if you find an 8oz or 12 oz bag then that’s fine, too!
- Bourbon – Infuses the cherries with warmth, vanilla, and oak notes.
See recipe card for quantities.
How to make triple chocolate cherry cookies
- Soak the cherries. Place the dried sour cherries in a small bowl and pour enough bourbon over them to just cover them. (The bourbon is removed before we add the cherries and you can drink it, so if you want to make a coupe of cocktails then you can pour more). Set aside to soak while you prepare the dough.
- Preheat and prep. Preheat the oven to 350°F and line baking sheets with parchment paper. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and kosher salt until evenly combined. Set aside.
- Melt the chocolate and butter. Set up a double boiler and melt the butter with the chopped bittersweet chocolate, stirring occasionally, until smooth and fully melted, about 10 minutes. Slicing up the butter, and breaking up the chocolate bar (if not using chocolate chips) speeds this up.
- Make the dough. Remove the chocolate mixture from heat and let it cool while you measure the sugars and dry ingredients. Add all dry ingredients to a separate medium bowl and set aside. Whisk in the granulated sugar and brown sugar, then whisk in the eggs and vanilla extract until fully combined. Stir in half of the dry mixture until just combined, then add the remaining dry ingredients and mix gently until few dry streaks remain.
- Fold in cherries and chocolate. Using a slotted spoon or a fine mesh sieve, lift the cherries out of the bourbon and add them to the dough, reserving the leftover bourbon to drink. Fold in the cherries and chocolate chips or chunks.
- Chill the dough. Chill the dough and preheat the oven. Wrap the dough tightly in plastic wrap and refrigerate for at least 20 minutes or up to 5 days. If you leave the dough longer than 20 minutes, you will need to let the dough rest at room temperature for about 10 minutes in order to scoop it. Meanwhile, preheat the oven to 350°F and line baking sheets with parchment paper.
- Bake. Scoop or break off pieces of dough about 3 inches in diameter (medium cookie scoop) and place them on the prepared baking sheets, spacing them about 2-3 inches apart. Bake at 350°F for about 10-12 minutes. The cookies will look slightly underbaked in the center when you remove them.
- Cool and set. Let the triple chocolate cherry cookies cool on the baking sheet for about 10 minutes before transferring. They will firm up as they cool.
What is a double boiler?
A double boiler is a gentle heating method used when ingredients need indirect heat to avoid burning, curdling, or seizing. It works by placing food in a bowl or pot that sits above (not touching) simmering water, so it’s heated by steam rather than direct flame or direct contact with boiling water. This slow, even heat makes it ideal for melting chocolate and butter together.
To make a double boiler at home, fill a saucepan with 1–2 inches of water and bring it to a gentle simmer. Set a heatproof bowl or smaller pot on top so it rests on the rim without touching the water, then add your ingredients and stir occasionally. Keep the water at a low simmer (not boiling) and wipe away any condensation—especially important when working with chocolate.
I prefer this method over microwaving for a few reasons:
- I can use the same bowl I mix the cookie dough in for the double boiler
- much more forgiving than a microwave, where the chocolate and butter can overcook easily.
Storage
The dough can be made up to 5 days in advance and stored tightly wrapped in the refrigerator. Baked cookies keep well in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies or unbaked dough portions for up to 2 months.
FAQ
Do these cookies taste boozy?
No. The bourbon adds depth and warmth, but the alcohol cooks off during baking.
Why do the cookies look underbaked?
They continue to set as they cool. Removing them early keeps the centers soft and fudgy.
Can I use sweetened dried cherries?
I have only tested this recipe with tart cherries. Sour cherries provide better balance.
Can I skip chilling the dough?
Chilling improves texture and flavor, but in a pinch, 30 minutes is sufficient.
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Triple Chocolate Cherry Cookies
Ingredients
Wet Ingredients
- ½ cup butter I prefer salted, but you can use unsalted
- 8 ounces bittersweet chocolate (if using chocolate chips, use 1 ⅓ cups)
- ½ cup white sugar
- ½ cup brown sugar
- 2 large eggs
- ½ teaspoon vanilla extract
Dry Ingredients
- 1 cup all-purpose flour 125 grams
- 3 tablespoons unsweetened cocoa powder 25 grams
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
Mix-Ins
- 10 oz bittersweet chocolate chips or chunks (1 ¾ cups)
- 8 oz dried tart cherries SEE NOTE 1
- 1 cup bourbon or more, if you want more cherry-infused bourbon leftover
Instructions
- Soak the cherries. Place the dried sour cherries in a small bowl and pour enough bourbon over them to just cover them. (The bourbon is removed before we add the cherries and you can drink it, so if you want to make a coupe of cocktails then you can pour more). Set aside to soak while you prepare the dough.
- Melt the chocolate and butter. Add the butter and 8oz bittersweet chocolate to a medium, heat resistant glass or steel bowl. Set up a double boiler by adding 2 inches of water to a medium saucepan and bringing the water to a simmer. Place the bowl on top of the saucepan so that the steam hits the bottom of the bowl, not the water itself. Stir occasionally as the butter and chocolate melt together smoothly, about 10 minutes. If you roughly chop the butter and break apart the chocolate (if not using chips) it will speed up the melting process.
- Make the dough. Remove the chocolate mixture from heat and let it cool while you measure the sugars and dry ingredients. Add all dry ingredients to a separate medium bowl and set aside. Whisk in the granulated sugar and brown sugar, then whisk in the eggs and vanilla extract until fully combined. Stir in half of the dry mixture until just combined, then add the remaining dry ingredients and mix gently until few dry streaks remain.
- Fold in cherries and chocolate. Using a slotted spoon or a fine mesh sieve, lift the cherries out of the bourbon and add only the cherries to the dough, NOT the boubon. (Don't throw it away! drinking the cherry-infused bourbon is one of my favorite parts of this recipe!) Fold in the cherries and chocolate chips or chunks.
- Chill the dough and preheat the oven. Wrap the dough tightly in plastic wrap and refrigerate for at least 20 minutes or up to 5 days. If you leave the dough longer than 20 minutes, you will need to let the dough rest at room temperature for about 10 minutes in order to scoop it.Meanwhile, preheat the oven to 350°F and line baking sheets with parchment paper.
- Bake. Scoop or break off pieces of dough about 3 inches in diameter (medium cookie scoop) and place them on the prepared baking sheets, spacing them about 2-3 inches apart. Bake at 350°F for about 10-12 minutes. The cookies will look slightly underbaked in the center when you remove them.
- Cool and set. Let the cookies cool on the baking sheet for about 10 minutes before transferring to a cooling rack. They will firm up as they cool.
