Description
Whipping up these double chocolate cherry chip cookies brings pure joy to your baking adventure. Chocolate lovers will devour these rich, fruity treats that blend deep cocoa flavors with sweet, tangy cherries in one delightful bite.
Ingredients
Scale
Primary Ingredients:
- 287 grams unsalted butter
- 340 grams gluten-free all-purpose flour
- 1 extra-large egg
Supporting Sweet Ingredients:
- 100 grams granulated sugar
- 100 grams brown sugar
- 140 grams dried cherries
- 140 grams bittersweet chocolate chips
Flavor and Binding Ingredients:
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon instant espresso
- 1 teaspoon vanilla extract
- 1 tablespoon cherry liqueur
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
Instructions
- Melt 287 grams (2.5 sticks) unsalted butter in a medium-large saucepan over medium-low heat. Brown until fragrant and nutty. Your kitchen will smell incredible.
- Remove butter from heat. Add 100 grams granulated sugar and 100 grams brown sugar. Stir until completely incorporated.
- Let butter-sugar mixture cool slightly. Whisk in 2 tablespoons unsweetened cocoa powder, 1 teaspoon vanilla extract, and 1 tablespoon cherry liqueur.
- Check mixture temperature. Add 1 extra-large egg only when mixture is not hot. Stir thoroughly.
- In a large bowl, combine 340 grams gluten-free flour, 1 teaspoon kosher salt, 1 teaspoon baking soda, and 1 tablespoon instant espresso. Whisk together.
- Pour butter mixture into dry ingredients. Mix with a wooden spoon until fully incorporated.
- Allow dough to cool to room temperature for 15-20 minutes. This takes patience but ensures perfect texture.
- Fold in 140 grams dried cherries and 140 grams chocolate chips. Mix gently with clean hands.
- Scoop generous ¼ cup dough balls onto a baking sheet. Cover with plastic wrap and refrigerate overnight.
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- Remove dough from refrigerator. Place six dough balls per sheet, spaced apart.
- Wet your fingers and flatten each ball to about 4 inches wide.
- Bake for 10 minutes, then rotate sheet. Bake an additional 3 minutes until edges are set.
- Remove from oven and let cookies cool on baking sheet for best results.
Notes
- Brown butter carefully to develop a rich, nutty flavor without burning, watching the color and smelling for that distinctive toasty scent.
- Chill the dough overnight to allow flavors to meld and prevent cookies from spreading too quickly during baking.
- Use high-quality dark chocolate chips and tart dried cherries for the most complex flavor profile.
- For gluten-free version, swap all-purpose flour with a 1:1 gluten-free baking blend and ensure your chocolate chips are certified gluten-free.
- Prep Time: 25-30 minutes
- Cook Time: 13 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 181
- Sugar: 11 g
- Sodium: 89 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.1 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 18 mg