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.
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.
Notes
NOTE 1: This recipe calls for 8 oz of tart cherries, but if you can only find a 10oz bag then use it all! I have also tried these cookies with just 5oz and it worked fine. Use what you can find!
Tried this recipe?Let us know how it was!