Chocolate Cherry Cookies


1 cup of dried cherries (I used Montgomery)
2 cup of boiling water
2 sticks of unsalted butter
1 cup granulated sugar
1 cup dark brown sugar
2 large eggs
2 1/4 cup of all purpose flour
1 tsp of baking soda
1/2 tsp of kosher salt
3/4 cup of unsweetened cocoa powder (I used Ghirardelli)


  1. Put your dried cherries in boiling water. Set a timer for 10 minutes! This is going to rehydrate the cherries and bring out the tart flavor in them.
  2. Whisk the softened butter until it’s fluffy (and less yellow), then add in both types of the sugar.
  3. Add in both of the eggs
    **If you are in a hurry: I get it. I really do, but if you rush this next part you’re going to mess everything up. Then it will have been a waste of time. You don’t want that. I don’t want that for you. Ok?!?
  4. Grab a separate bowl (annoying, I know) and mix together the dry ingredients (flour, baking soda, salt, cocoa powder). Then slowly incorporate this into the wet mixture until JUST COMBINED. If you over mix this, it’s going to be cakey and weird.
  5. Stop using your electric mixer, if you haven’t heeded my warnings so far. Grab an old fashioned spatula and throw in the cherries and dark chocolate chunks. Stir them around until they look more evenly incorporated.
    **This is a good time to set your oven to 350.
  6. This batter is sticky – that’s normal! Do the best you can to make evenly sorted tablespoon-ish balls and put them on a parchment lined baking sheet. I found that the cookies I baked on my Air Bake sheet – worked out the best.
  7. Bake for 9 minutes on 350 if you want them a lil ooey gooey in the middle. If you like them crispy on the edges, keeeeep going for like 11-12 minutes. Enjoy!!