Ingredients
Equipment
Method
- Preheat the oven to 350°F (180°C) and line baking sheets with parchment paper.
- Chop the cherries into small pieces and toss in a teaspoon of flour if using very sticky cherries.
- Melt the dark chocolate and butter together in a heatproof bowl using the microwave or a bain-marie and allow to cool.
- In a large mixing bowl, whisk together the egg and granulated sugar until pale and frothy.
- Slowly pour the melted chocolate-butter mixture into the egg-sugar mixture while whisking.
- Sift the flour, baking powder, and salt into the chocolate mixture, then add the chocolate chips and fold gently until combined.
- Fold in the chopped cherries until evenly distributed in the dough.
- Use a spoon or cookie scoop to drop mounds of dough onto the prepared baking sheets, leaving at least 2 inches between each.
- Bake for about 10-12 minutes until edges are set but centers are soft.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition
Calories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gCholesterol: 20mgSodium: 60mgPotassium: 130mgFiber: 1gSugar: 10gVitamin A: 180IUCalcium: 20mgIron: 1mg
Notes
For a different twist, try substituting frozen cherries for candied ones, or add nuts for extra texture. Store cookies in an airtight container at room temperature with a slice of bread for up to 5 days. You can freeze the cookies or the dough for longer storage, making it easy to bake fresh cookies whenever you want. An optional sprinkling of flaky sea salt before baking enhances the flavor beautifully! Enjoy your baking!
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