These rich, dark chocolate cookies are bursting with sweet dried cherries. So complex in flavor but a cinch to make. Pre-mix this dough, roll in a log and pop the in the freezer. Each batch slices into 12 cookies – maybe double (or triple) the recipe! When you’re ready to bake, don’t forget to roll the in our Vanilla Bean Sugar – a must for a crunchy, sugary bite!
Time: 1 hour
Makes 12 cookiesRating
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Loading...| 2 sticks unsalted butter, room temp | |
| 3/4 cup granulated sugar | |
| 1 tsp Vanilla Puree | |
| 1 tsp Amaretto Extract | |
| 1/2 tsp Baker's Salt | |
| 1 3/4 cups all-purpose flour | |
| 1/2 cup cocoa powder | |
| 1/4 cup dark chocolate chips | |
| 1/2 cup dried cherries | |
| Vanilla Bean Sugar for rolling the cookies |
| 1. | In a stand mixer with the paddle attachment, cream together the butter, sugar, extracts and salt until light and fluffy. |
| 2. | Whisk together the flour and cocoa powder. Gradually add this mixture to the butter mixture and combine with the mixer on low. When combined add the dark chocolate and cherries and mix combine. |
| 3. | Lay out a sheet of plastic wrap or parchment. Form the logs into 9-inch long logs. Tightly wrap. |
| 4. | At this point, you can refrigerate or freeze. If you're ready to bake, be sure to chill for at least an hour. You can also place the log in a ziptop bag and freeze for up to 6 months. |
| 5. | When you're ready to bake, preheat oven to 350°F. Roll the log in Vanilla Bean Sugar to coat the exterior. Slice into 12 slices and place on a parchment-lined sheet pan, spaced 2 inches apart. |
| 6. | Bake for 12-15 mins or until the cookies are firm and the tops are matte brown. Cool on the sheet pan for 5 minutes then transfer to a rack. |
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