Summer reminds me of Cherries and fresh Cherries remind me of home. This was the inspiration for a new cookie recipe I created today..Double Cherry Chocolate Cookies.
My folks used to have all kinds of fruit trees, berries, a garden and a green house….it was endless and always fresh food from Garden to Table…organic and delish. They kept busy and we grew up indulging in everything from fresh fruit/berry jams, crisps, pies, fruit perogies to homemade fruit & berry wine (when we were old enough lol).
Since we are leaving for vacay in a couple days (my hometown in B.C.) I had some fresh cherries to use up and found myself lost in a memory from long ago. So I decided to cut them up, combine them with dried cherries and some chocolate to create a new cookie. I also added a new secret ingredient to add more chocolatey goodness (instand pudding powder). The end result is a chocoholic’s dream pairing chocolate with fresh & dried cherries made into a lovely bite that satisfies the soul.
The addition of fresh Cherries makes this a summer cookie. In the winter months when fresh cherries are unavailable use extra dried cherries instead.
- ½ cup butter
- ½ cup sugar
- 2 eggs
- 2 tsp vanilla
- ½ cup flour
- ¼ cup cocoa
- ½ tsp baking powder
- ½ tsp cinnamon
- ¼ tsp salt
- 2 tbsp instant chocolate pudding powder
- ½ cup fresh cherries, pitted and chopped into small pieces
- ¾ cup dried cherries
- 2 cups chocolate chips, separated
- In a bowl whisk together flour, cocoa, baking powder, cinnamon, salt and instant chocolate pudding powder. Set aside.
- On stove in a saucepan pour in 1 cup of chocolate chips and butter. Melt over low heat stirring until smooth. Remove pot from heat and let cool down for about 5-10 minutes.
- Mix in your sugar.
- Whisk in your eggs, one at a time until combined. Stir in Vanilla.
- Add in dry ingredients mixing to combine. Then add in 1 cup of chocolate chips, fresh and dried cherries. Mix gently.
- This dough is very soft. Let it stand for 30-40 minutes to firm up. Preheat oven to 350F. Then drop 1 tablespoonful of dough onto parchment lined baking sheets (1-2 inches apart). Bake for approx. 11 minutes total or until edges of cookies set. Switch pans around about half way through cooking time for even cooking. Let stand on cookie sheets a couple minutes then remove to rack. These cookies can be frozen.