Dark Chocolate Chip Cookies with Dried Cherries

Dark Chocolate Cherry Chews

Thanks to everyone who contributed ideas for naming these cookies! Wow, what a turnout!  I never thought I would be able to choose between all the great submissions, but I finally decided on a name that is simple, catchy, and to the point:  Dark Chocolate Cherry Chews.  Thanks to E’Beth Garren for the winning submission!  I’ll be sending out a surprise gift, as promised.

So let me talk a bit about chocolate chip cookies.  I’m not one of those bakers who is on a quest to find the ultimate chocolate chip cookie recipe.  I generally use the recipe on the back of the Tollhouse bag and I think they’re great.  But as you well know, I do enjoy experimenting with recipes from time to time!

These cookies came about because I noticed I had a couple of  Starbucks dark chocolate bars hanging out in my pantry alongside half a bag of my favorite dried tart cherries from Trader Joe’s.  Since I’m in cookie mode due to the rapid approach of Christmas, I decided that there was no better place for the chocolate and cherries to end up.

Cookies on Baking Sheet

Believe it or not, I’m not a huge fan of dark chocolate on it’s own.  I actually bought the chocolate bars to make some thick Italian hot chocolate from this recipe, but then never got around to it (this happens to me a lot).  But I have always liked dark chocolate combined with dried fruit, whether it be raisins, blueberries, or in this case, cherries.  We all know that the combination of chocolate and cherries is a classic one, so I’m not sure why it took me this long to combine them in a chocolate chip cookie!

This really is just a basic chocolate chip cookie, but made with dark chocolate chunks and chopped dried cherries rather than the semi-sweet morsels from the yellow bag.  I played around a little with the dough after reading through a couple classic chocolate chip cookie recipes.  This one uses a touch more flour than the Tollhouse recipe.  And I also decided to add some almond extract, which I thought would compliment the cherries.  I love the addition of almond extract! The flavor is not overpowering, but it gives the cookies that little something extra.

My husband prefers chocolate chip cookies with more cookie than chocolate, so I didn’t overload these with chocolate and cherries.  I added enough so that you get a good taste of dark chocolate and cherry in each bite, but you can still taste the buttery cookie.

Cookie Closeup

And since this is the first chocolate chip cookie recipe I’m posting on Pinch My Salt, I thought I might share some of my cookie baking tips in the hope that the rest of you will chime in with your own hints, tips, and tricks!  First of all, and this goes for all baking, it’s important to preheat your oven early.  I always turn it on the minute I decide to bake something, even before I start prepping the ingredients.  Starting with an even baking temperature will ensure that your first tray of cookies will look similar to your last tray of cookies!

If you want your cookies to be similar in size and shape, a cookie scoop is your best friend!  My grandmother gave me one a couple of years ago and I loved it so much, I went out and bought two additional sizes!  Of course cookie scoops aren’t a necessity, but I highly recommend them if you have room in your baking budget!  The scoop I used for these cookies holds a little more than a tablespoon of dough (about four teaspoons).  But I also have one that’s twice this size for giant cookies, as well as an ice-cream sized scoop that’s perfect for measuring out muffin batter!

Cookie Scoop

My favorite tip for cookie baking is to line your baking sheets with parchment paper (or, as in the photo above, a silicone baking mat).  What’s the benefit of lining your baking sheets?  Two things: your cookies will never, ever stick, and you won’t have to wash your baking sheets!  I hate washing baking sheets (almost as much as i hate washing cooling racks)!

Although I do own a Silpat baking mat, I almost always use parchment paper.  I’ve used the Silpat a few times, but for most things (like cookie baking), I just prefer parchment paper.  I can’t even explain why, it’s just a preference I have.  But during my last round of cookie baking I decided to try an experiment.  I know many bakers swear by Silpat, so I decided to do a side-by-side comparison of parchment paper, Silicone baking mat, and a plain ungreased baking sheet to see if baking sheet liners affect the quality of the cookies in any way.

I baked three trays of cookies on the same type of baking sheet (heavy duty aluminum half-sheet pan), at the same temperature (350 degrees) for the same amount of time (11 minutes).  The only difference was that one sheet was lined with Silpat, one was lined with parchment paper, and one was plain.

First was the Silpat:

Cookie Dough on Silpat

Silpat Cookies

Next up was parchment paper:

Cookie Dough on Parchment

Cookies Baked on Parchment paper

And finally, the ungreased baking sheet:

Cookie Dough on Ungreased Baking Sheet

Cookies Baked on Ungreased Baking Sheet

And here’s the side-by-side comparison:

Cookie Comparison

The cookies on the left were baked on parchment, the middle cookies were baked on Silpat, and the cookies on the right were baked on an ungreased cookie sheet.

The results:

The cookies on the silpat baking mat browned a lot faster than the other two and they ended up with a wrinkled appearance along the edges.  They were also a tiny bit thicker than the other two.  The cookies baked on parchment were the thinnest of the three and browned the least, although they were cooked all the way through, just like the others.  I think the cookies baked on the ungreased baking sheet were the best looking of the bunch, although they stuck the pan a bit, and one of them broke as I was trying to dislodge it.  Texture-wise there wasn’t a huge difference, although I preferred the texture of the cookies baked on parchment (maybe because that’s what I’m used to).  I can honestly say that there wasn’t enough difference between the texture of the three types of cookie to really recommend one method over another.  You’ll have to base your decision on how the cookies look and the convenience of using a baking liner or not.

And this concludes my very UN-scientific experiment!

Most bakers use all three methods, letting the recipe and circumstances dictate which to use and when.  I stand by my choice of parchment paper in most cases.  I know it can be wasteful, but I do try to re-use the sheets as often as possible.  Here’s a tip for those of you tired of dealing with rolls of parchment paper:  you can buy pre-cut sheets! I used to buy it online through Amazon or The Baker’s Catalog until Amanda tipped me off to the much, much cheaper precut sheets at Smart and Final.  I’m sure you can also find them at a restaurant supply store, although I haven’t checked.  If you buy them from Smart and Final (or another restaurant supply store), the sheets will be sized for commercial baking pans, much larger than you want.  But I buy a pack of 50 full-size sheets and then cut them in half to end up with the 100 half sheets that I used to buy online.  And they are less than half the price of Amazon and about a quarter of the price of The Baker’s Catalog.

Here are a few other uses for parchment paper that you might not know about:  I put my pizza dough and loaves of bread on parchment to make it easy to slide in and out of oven (directly onto a baking sheet) without using messy semolina or cornmeal. I put a piece on the counter when I am measuring dry ingredients like flour and then just pick up the parchment and pour the excess right back into the bag.  It’s great for rolling out pie dough, and can be used for just about anything you would use waxed paper for.  There are many other uses for it, but those are a few of my favorites!

Now, if you are tired of washing baking sheets, are concerned with keeping waste to a minimum, but haven’t yet decided whether to take the plunge and buy some expensive silicone baking mats, here are a few pros/cons for you to consider (seasoned bakers, please leave comments with your own opinions, I’m sure I’m missing lots of pros and cons for each).

Parchment Paper

pros: inexpensive, easy clean up, completely nonstick, can usually be reused a few times, can be used for a million different things in the kitchen
cons: wasteful, rolls of parchment paper can be a hassle to deal with, might have to cut to size, it’s slippery so you have to be careful not to let it slide around when putting parchment lined baking sheet in the oven

Silpat (or silicone baking mats)

pros: can be reused (no waste), they last a really, really long time, completely nonstick, can put them on the countertop to help roll out sticky dough, doesn’t slide around on your baking sheet!
cons: big initial expense (usually cost $20 each), don’t have many uses outside of lining baking sheets or countertops

I say that if you can afford to buy silicone baking mats and you do A LOT of baking, they are definitely worth the investment.  But if you are just a casual baker, I think you can get by just fine with parchment paper.  And if you happen to love washing baking sheets, and you don’t mind the occasional stuck cookie, by all means, skip the liner altogether!

And finally, here’s the cookie recipe!

Dark Chocolate Cherry Chews

2 1/2 cups all purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup unsalted butter, at room temperature
1 cup packed brown sugar
3/4 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
scant teaspoon almond extract (teaspoon not quite full)
8 oz. dark chocolate, chopped into small pieces
1 cup dried tart cherries, chopped

1. Preheat oven to 350 degrees.

2. In a medium bowl, whisk together flour, soda, and salt; set aside.

3. Using an electric hand mixer or stand mixer, cream together the butter and sugars. Add eggs, once at a time, blending well after each addition. Blend in vanilla and almond extracts. Blend in flour mixture, a little at a time, until it’s all incorporated. By hand, stir in cherries and chocolate pieces.

4. Drop by tablespoonfuls onto a parchment-lined baking sheet, spaced at least two inches apart. Bake in a preheated 350 degree oven for 10-13 minutes or until edges are starting to brown.  Let cool on baking sheet for ten minutes then move to wire racks to cool completely.

Yield: about four dozen cookies

Recipe Notes: These cookies are very flat and chewy, if you prefer a thicker, more cake-like chocolate chip cookie, this recipe might disappoint you.  I used dark chocolate bars from Trader Joe’s and chopped them up into small chunks, but you can use any kind of dark chocolate chips or chunks you wish.  The reason I like to chop them myself is that you get lots of little flakes of chocolate that melt into the cookie dough.  The cherries I used were Dried Pitted Tart Montmorency Cherries, also from Trader Joe’s. I loved the tartness of these cherries with the sweet cookie, but feel free to use other dried cherries if you can’t find that particular type.  And finally, feel free to add extra chocolate and cherries if you wish!

Chopped Cherries

I just roughly chopped the cherries so that the pieces were a variety of sizes. I found it easiest to chop half of them at a time.

Chopped Dark Chocolate

I chopped the chocolate bars into fairly small chunks, but again, the pieces are not uniform in size. Make sure you scrape up all the little tiny bits of chocolate to stir into the cookie dough!

By measuring out and whisking the dry ingredients together, you ensure that the baking soda and salt will be evenly distributed throughout the batter. If you do it first and have it ready to go, your workflow will be much smoother!

By measuring out and whisking the dry ingredients together, you ensure that the baking soda and salt will be evenly distributed throughout the dough. If you do it first and have it ready to go, your workflow will be much smoother!

For ease of photographing, I mixed this batch in my stand mixer. But I generally use a hand mixer for cookie dough.  You can also cream the butter and sugar with a wooden spoon and mix the remaining ingredients by hand.  It's a bit more work, but the results are fine (I mixed the first batch by hand).

For ease of photographing, I mixed this batch of cookies in my stand mixer. But I generally use a hand mixer for cookie dough. You can also cream the butter and sugar with a wooden spoon and mix the remaining ingredients by hand. It’s a bit more work, but the results are fine (I mixed the first batch by hand).

You just want to cream the butter and sugar together until it's all smooth.  No need to beat it forever!

You just want to cream the butter and sugar together until it’s all smooth. No need to beat it forever!

Beat the eggs in one at a time.  I like to crack the eggs ahead of time and put them in a bowl to avoid any incidents of eggshell in the dough!  And no, I still can't manage to crack an egg and keep the shell intact!

Beat the eggs in one at a time. I like to crack the eggs ahead of time and put them in a small bowl to avoid any incidents of eggshell in the dough! And no, I still can’t manage to crack an egg and keep the shell intact!

Beat in the flour a little at a time on low speed (unless you want to end up wearing the flour!) until it's all incorporated

Beat in the flour a little at a time on low speed (unless you want to end up wearing the flour!) until it’s all incorporated

    Now put down your mixer (don't forget to lick the beaters) and stir in the chocolate and cherries by hand.

Now put down your mixer (don’t forget to lick the beaters) and stir in the chocolate and cherries by hand.

Be sure to space the cookies a couple inches apart because these cookies spread like crazy!

Be sure to space the cookies a couple inches apart because these cookies spread like crazy!

I can fit 12 cookies on a half sheet pan

I can fit 12 cookies on a half sheet pan.

I like to bake them until the edges just start to brown.  In my oven, 11 minutes was perfect.  I suggest checking them early if your oven tends to be hot. I leave them on the baking sheet for 5-10 minutes to allow the cookies to set before removing to a wire rack.

I like to bake them until the edges just start to brown. In my oven, 11 minutes was perfect. I suggest checking them early if your oven tends to be hot. I leave them on the baking sheet for 5-10 minutes to allow the cookies to set before removing to a wire rack.



Now please feel free to share any cookie baking tips you have as well as links to your favorite chocolate chip cookie recipes!  And I’d love it if you would share your reasons for loving (or hating) silicone baking mats and/or parchment paper for baking cookies.

We’re heading up to Oregon for Christmas (and SNOW!!), so in case you don’t hear from me until 2009, Merry Christmas, Happy Hanukkah and a very happy new year to all!

  1. LisaSD

    I had 2 of these and wished I had 200 more! They were great and I will definitely be making them. Thanks for sharing!! 🙂

    Have a great time on your trip!

    1:36 pm  Dec 19th, 2008
  2. Nick

    The cookies look fantastic! I’m really happy you did the Silmat/parchment comparison. I’ve always wanted to do that.

    I don’t actually own one, but people preach so much about them that I felt almost dirty NOT owning one. Glad to know I’m not missing anything magical.

    Happy holidays!

    1:44 pm  Dec 19th, 2008
  3. kristen

    Finally a name! I don’t know how you decided from all the choices, but it suits them well! I too prefer to use parchment for baking cookies, but the silpat is essential for anything with sticky sugar like brittle or sugar designs. Although, my grandma has a couple ancient, well-seasoned baking pans from my great grandmother that don’t require anything on them and the cookies always come out perfectly!
    Thank you for your Smart and Final tip, the one thing I hate about parchment is how awkward it is to get out of the roll, and then it never fits the sheet pan so you have to fold and cut it a million times, wasting half of it! I will definitely check that out. The cookie dough scoop is essential too! I just recently bought one and love it because your hands don’t have to get too sticky and all the cookies are uniform.
    I have a question if I wanted to try to make these cookies thicker and less flat, do you have any suggestions? Can’t wait to try it!

    1:45 pm  Dec 19th, 2008
  4. jennywenny

    OMG thanks for the tip on the parchment, thats awesome! I really hate wrangling with the stupid parchment. I dont care how big the box is, that will be very handy indeed, I’m off to smart and final!!

    2:16 pm  Dec 19th, 2008
  5. Nick

    “I like to crack the eggs ahead of time and put them in a small bowl to avoid any incidents of eggshell in the dough! And no, I still can’t manage to crack an egg and keep the shell intact!”

    Try cracking them on a flat surface. Avoid the temptation to use the edge of a bowl or the countertop. I’ve never had a problem this way (Yes, I realize I have just angered the baking-karma gods).

    3:01 pm  Dec 19th, 2008
  6. belmontmedina

    I like parchment, and I feel like it’s not extremely wasteful- I made cookies last night (only had one cookie sheet) and I just kept reusing the same piece of parchment. Silpats are great, but I agree with you, they’re better for serious bakers.

    3:15 pm  Dec 19th, 2008
  7. Carmen

    These sound so yummy! Thanks~

    3:19 pm  Dec 19th, 2008
  8. Hayley

    Although I didn’t win the naming contest (haha), these cookies look delicious none-the-less. I’ll have to invest in some parchment paper. I usually toss the sheets in the sink and wait for someone to wash them – my mom will love you for this!

    3:22 pm  Dec 19th, 2008
  9. DD

    I don’t own a cookie scoop but I really need to get one. I always have issues and am lazy in that area. And your husband is right about more cookie than chocolate! Yum!

    3:25 pm  Dec 19th, 2008
  10. Nicole

    Kristen: I’m not sure what to tell you about making them less flat. It seems like all my cookies turn out this way (good thing I like them flat!) Maybe if you substituted shortening for butter, and/or chilled the dough before baking. Also, if you have another chocolate chip cookie recipe that makes puffier cookies, just use that one and add the dark chocolate and cherries (instead of regular chips) and the teaspoon of almond extract. Does anyone else have advice?
    Nick #2 Thanks for the egg cracking tip! I’ve tried it before, but I still have egg issues. I’ll practice 🙂

    4:31 pm  Dec 19th, 2008
  11. rayrena

    Those cookies were so yummy. Well, I only got a couple bites since Fia scarfed them down so quickly! I don’t bake often, usually just during the holidays but then do a lot of cookies. I now have 4 half sheet pans, 4 cooling racks and 4 silpat mats. I can crank out cookies with no time waste waiting for sheets to cool down (especially for cold dough cookies). It makes it so much easier to do several dozen in a couple hours. I slowly invested over a few years though.

    I LOVE the silpat mats though! They’re great for oven baked fries, breadsticks, scones, homemade dog biscuits… anything that won’t leave a strong taste or odor behind.

    9:23 pm  Dec 19th, 2008
  12. Christie

    @ Kristen: Using butter flavored shortening (if you can handle using it – I know some people don’t like it), cake flour instead of regular flour, and baking powder instead of baking soda should make the cookies puffier and cake like. I experimented a lot with Alton Brown’s recipes and he has one called “The Puffy” that is pretty similar to Nicole’s recipe but makes these changes.

    11:06 pm  Dec 19th, 2008
  13. kayce.

    i wonder if you pan and then refrigerate (or freeze) for 20-30 min if they would spread less but retain their chewiness…? i wish i could try them!

    8:43 am  Dec 20th, 2008
  14. Micha .:. Scraping the Skillet

    Love the tart cherries form TJ’s! I recently made some chocolate based cookies that are pretty similar to what you have here, except they also have coconut. Maybe I’ll get around to posting that one of these days…

    Also, parchment all the way! I use it for all the same functions you do – it is one of my best friends in the kitchen!

    3:03 pm  Dec 20th, 2008
  15. brilynn

    I love cherries! Luckily I’ve got a stash of dried ones from my Grandparents orchard that I love to use in baking…

    8:06 pm  Dec 20th, 2008
  16. Thérèse-Marie

    These cookies look wonderful…

    From my petite cuisine, heart and home to yours…
    Joyeux Noël et une bonne nouvelle année…!

    8:43 am  Dec 22nd, 2008
  17. Jason

    I hope you’ll be making these this week (and by “this week” I mean “for me”)

    11:40 pm  Dec 22nd, 2008
  18. Jude

    Nice name! Color, flavor, and texture in 4 words 🙂

    12:42 am  Dec 23rd, 2008
  19. jan

    My c. c. cookies come out great (as per my kids) but I never see any one who tells how to store them while keeping them crispy. Too often they become soft after storing. and the crunch is gone. That must be why I go right into a munching state 5 minutes after they come out of the oven………great excuse. HELP !!!!!!!!!!!!!

    11:51 am  Dec 23rd, 2008
  20. emily

    This recipe looks great– love the dark chocolate-cherry combo with the almond extract.

    Re: how to make cookies puffier, Alton Brown did a show about cookie science– taking a basic cookie dough (I believe the Tollhouse recipe) and tweaking various elements to get different results (yes, I’m a nerd and took notes when I watched it):

    butter: warmer/melted will yield a flatter, crispier cookie; substituting shortening will yield a puffier cookie.

    white to brown sugar ratio: more white sugar will yield a flatter, crispier cookie; more brown will turn out puffier.

    acid: more baking soda will make a flatter, crispier cookie (makes dough less acidic); using baking powder will make them puffier (makes dough more acidic).

    eggs: more egg whites dry out cookies; more yolks & less whites will make a chewier cookie.

    flour: using cake flour will yield a puffier cookie; using bread flour will make a chewier cookie.

    I haven’t actually tested all of these out, but I trust Alton’s advice!

    7:53 am  Dec 24th, 2008
  21. Elizabeth

    Great job with the research! Very much appreciated.

    9:03 pm  Dec 24th, 2008
  22. Cynthia

    Happy Holidays!

    3:21 pm  Dec 28th, 2008
  23. Half Assed Kitchen

    Quite an experiment. I’m not a big dark chocolate-on-its-own fan either, but these look great!

    8:07 pm  Dec 28th, 2008
  24. Nate

    Great tips, especially about the pre-cut parchment sheets at Smart and Final. I’ll keep an eye out the next time we go there.

    You have a great site!

    12:22 pm  Dec 30th, 2008
  25. Liesl

    I really enjoy reading your blog and wanted to let you know I tagged you in my blog! Check it out!


    9:19 am  Dec 31st, 2008
  26. Thérèse-Marie

    I just want to say merci beaucoup for your inspiration and
    support of my new blog this past year.

    I wish you and your loved ones, a sparkling 2009, filled with love,
    happiness, joy and good health…!
    Une bonne nouvelle année…!
    Happy New Year, my fellow foodie friend.

    9:11 pm  Dec 31st, 2008
  27. Anna

    Wow, every time I come here you make my stomach rumble. Thanks for having such a beautiful blog.
    Happy New Year.

    9:57 pm  Jan 2nd, 2009
  28. Cookie Monsters

    Wow! We just made these, and they are delicious!! We added white chocolate chips, and sweet dried cherries. Excellent! Cookie texture is perfect, chewy… yet a little crunch. My kids love them!! Thanks for the wonderful recipe!

    5:55 pm  Jan 4th, 2009
  29. diana

    Thanks Emily for the cookie science tips from Alton Brown!! I’m a nerd too, so much appreciated! 🙂

    6:01 pm  Jan 4th, 2009
  30. alexandra's kitchen

    very interesting comparison! i wouldn’t have expected the ungreased cookie sheet to turn out the best cookies, but sometimes the simplest method is the best.

    I love parchment paper as well. Happy New Year!

    10:13 am  Jan 5th, 2009
  31. leena!

    Hey Nicole! What a great, informative post on baking! I really dig the informal baking experiment. I do them a lot myself, but I’m never nearly as put together you were, taking beautiful pictures and all.

    Have you ever experimented with rehydrating dried fruit before putting it into cookies? Because the only thing that would make these cookies even better would be if the cherries were rehydrated with a bit of brandy or or Grand Marnier. I’m curious if they would bring too much liquid to the cookie, or just make the fruit juicier. Thanks for the inspiration–I may just have to make these this week!

    12:19 pm  Jan 6th, 2009
  32. Anne @ Pink Galoshes

    Seriously amazing name and cookies. Cherry and chocolate, it doesn’t get much better!

    10:19 am  Jan 7th, 2009
  33. Maggy_Keet

    Where have you been?!?

    5:30 pm  Jan 10th, 2009
  34. Nicole

    Maggy_Keet: We were out of town for a couple weeks to visit family over the holidays. I’ve been a little slow getting back into the blogging routine, but will be back with new recipes soon! 🙂

    6:17 pm  Jan 10th, 2009
  35. Maggie

    These look delicious! Thanks for posting them.

    Happy new year,

    7:26 pm  Jan 10th, 2009
  36. Bonnie

    What beautiful pictures, I like how your before and after pics are in exactly the same location and lighting!
    And chocolate and cherries sound like a heavenly match.

    7:21 am  Jan 11th, 2009
  37. Susan

    I love that you remind us to lick the beaters. I always do, despite feeling slightly guilty.

    6:36 pm  Jan 12th, 2009
  38. Caroline

    Haven’t visited in awhile, great to see what you are up to! The cookies look amazing!

    7:12 pm  Jan 12th, 2009
  39. leaca

    I have not dropped by in a while and I missed this. This look great. I can’t wait until you return. I hope you are having a great time.

    10:56 am  Jan 15th, 2009
  40. Angela @ Spinach Tiger

    I use parchment paper every day, several times a day. When I’m preparing meat or fish on the counter, pefect. Saves washing and worrying. Cookies look good. It’s fun to do the unscientific test isn’t it?

    6:37 am  Jan 17th, 2009
  41. Elife

    Just found your blog and made the broccoli with the garlic/red pepper infused olive oil. SO GOOD!! Thank you, I’ve been trying very hard to incorporate my vegetables into my meals.

    7:28 pm  Jan 17th, 2009
  42. Claire Mason

    Mmm… two of my very favorite things in a cookie. How can one go wrong? I will have to try this out!

    9:57 pm  Jan 19th, 2009
  43. Lisa

    Darn, too late!
    My suggestion was for “Chewy Cherry Chocolate Chunk”… they look wonderful.

    12:03 pm  Jan 24th, 2009
  44. katy

    so yummy! dark chocolate cherry can definitely give white chocolate cranberry a run for its money!

    3:14 pm  Jan 29th, 2009
  45. Catherine

    I made these cookies, which sounded wonderful, but they turned out terrible. they were so flat and I was not sure if I used the right chocolate fromm Trader Joes. I could only find an eight ounce bar of Belgian unsweetened chocolate as everything else in their store was 5 ounce candy bars. I think that the cookies came out so flat because of so much chocolate, esp. that so much of it flaked. Also, the unsweetened chocolate didn’t make for a good tasting cookie. Did I use the wrong kind of chocolate? I would like to try these cookies again. My butter was at room temperature, but I would probably refrigerate the dough before baking when I make them again. I am sure they will be great cookies if I can get them to turn out right.



    5:46 pm  Feb 10th, 2009
  46. Tam

    A love using parchment paper for freezing meats. I wrap them in parchment paper and foil or plastic and when I take them out of the freezer the meat doesn’t stick to it. I used to use wax paper instead, but it would stick. So just another way to use that parchment paper.

    1:32 pm  Feb 14th, 2009
  47. Rachel

    I just discovered this blog today and am already compiling a list of recipes I must try (the red velvet cupcakes will be making an appearance at my next party for sure) . . . the photos are so beautiful & your thorough explanations/replies to comments make it easy to trust that the recipes will actually turn out the way I hope they will!

    These cookies look fantastic! I will definitely have to give them a try and see what they’re like compared with my current favorite cookie, Martha Stewart’s chewy cherry chunk cookies, which I first baked a few years ago to include in Christmas cookie packages and now are the #1 request from friends & family. They include milk & white chocolate chips plus pecans along with the cherries, but I often leave the nuts out and vary the chocolate depending upon what I have on hand or what I think the recipient will like; and since discovering light muscovado sugar I can’t bring myself to go back to the plain brown stuff (I also use chips instead of chopping bars of chocolate because I’m just too lazy). One thing I love from that recipe that I might attempt with this one as well is pouring boiling water over the cherries & letting them soak them for 5 minutes to plump them up. If you want to check it out, it’s here: http://tinyurl.com/ca7vr3

    6:16 am  Mar 18th, 2009
  48. (Mostly) Healthy Snacks

    […] A recipe can be found from this post from Pinch My Salt. […]

    6:08 am  Mar 23rd, 2009
  49. The 12 Cookies of Christmas | Macheesmo

    […] 12 Dark Chocolate Cherry Chews. Nicole whipped up these beauties and had a fun reader contest to pick the name. I want at least twelve of them. (@ Pinch My Salt) […]

    10:02 pm  Mar 30th, 2009
  50. jenna

    I used this recipe to make ice cream sandwiches! My friends said it was the best thing I’d ever made. Thank you.

    9:11 pm  Apr 11th, 2009
  51. Nearly Wordless Wednesday: Time for Tart Cherries! — Pinch My Salt

    […] make the best pies (this was proven in Traverse City), and dried cherries were wonderful in those dark chocolate cherry cookies I wrote about a while back.  However, I never really thought to use them in savory dishes. But […]

    9:22 am  Jul 15th, 2009
  52. gretchenjoanna

    I will definitely save your experiment and results–thanks very much for doing the work and sharing it. I too would like a slightly less flat cookie and would normally have just added a bit more flour, but I’m grateful for the other commenters’ additional ideas.
    Also, there is something mysteriously special about using whole wheat flour in the standard chocolate chip cookies, that increases the complexity of the flavor–when I can remember to do it. I can’t think of many cookie recipes of which this is true, and I’m not sure I’d want to mess up your already-complex recipe that way, but I thought I’d pass the experience along.

    11:28 am  Jul 15th, 2009
  53. Recipe Idea: Chocolate Cake with Tart Cherries — Pinch My Salt

    […] together.  But I feel that chocolate and tart cherries are a match made in heaven.  Remember my tart cherry chocolate chip cookies? I didn’t have any particular recipe in mind, I just wanted to try adding some fresh tart […]

    9:47 am  Jul 5th, 2010
  54. Jim-49

    Those look very pleasing!! Like the recipe also,may have to try these.I always stick our cookies in the freezer,about 15-25 minutes,after putting on the pan,and lightly pressing with fork,this gives them,maybe 3/8 to 1/2 inch thickness.I teach 2 grandkids to cook,and they do very well now.Love the site!!

    1:01 pm  Jul 5th, 2010
  55. Scandinavian Rosettes Recipe — Pinch My Salt

    […] Dark Chocolate Cherry Chews […]

    10:06 pm  Dec 28th, 2010
  56. Trish

    O M G!!! This is exactly what I’ve been searching for as I too prefer flat chewy cookies. The only problem was I couldn’t stop eating them. I used only 1/2 C white sugar and I also added prob 1/2 C of toasted chopped walnuts. I liked the ones that baked a tad longer; they didn’t have that slight raw sugar taste to them. I used just plain ol’ dried sour cherries (although I did partial re-hydrate them). I didn’t add in the liquid, just gave em a gently squeeze before adding. Used Hershey’s Special Dark choc chips. It was a snap to mix the dough in my K/A stand mixer and I did fold the chips/cherries/nuts in by hand. I also have that smaller scoop like in your photos – great tool to have/use for cookie making.
    I’m not sure how I ran across you site but as soon as I saw the photos for these cookies I knew I had to bake some up. I’m so happy I did, these are the BOMB! Thanks so much…nice site and lovely photos/instructions.

    10:43 am  Mar 13th, 2012
  57. Trish

    Oh…just a mention. I did NOT use unsalted butter. I never buy that so…just saying. Didn’t seem to affect the recipe at all. Then again, I like salt. And I did take a sharp knife and chopped 1/3 C of the chips to somewhat shave them versus just ‘chips’. Worked great!

    9:59 pm  Apr 14th, 2012
  58. Trish

    Yep, me again. I only use parchment when baking on dark baking sheets. I do have one silver air bake cookie sheet and I love it for baking cookies. When I have to utilize a darker pan is when I line with parchment just so they don’t get so dark on undersides. I don’t have and never used silpat or the like. I’m sure it works well but I don’t own any.
    BTW…I’ve added more rehydrated cherries/nuts and I just love these cookies! thanks

    10:05 pm  Apr 14th, 2012
  59. Chung-Ah | Damn Delicious

    I love how thin these cookies are! And thank you for trying out this experiment. I’ve always wondering how different the cookies would turn out between the 3 methods!

    9:02 pm  May 5th, 2012
  60. theresa k.

    great flavor combo! my fave. re: parchment v. silpat v. naked pan. i bake almost 1000 cookies at day at work. we use parchment. at home, i alternate between parchment and silpat – but i just thought i’d share THIS i learned about pan liners when it comes to baking pies (don’t know if it affects cookies)… having the liner in the pan reduces the heat the pie receives by 5 degrees. weird trivia thing BUT certain pies i bake at work must have the tin ride on a naked pan.

    10:07 pm  May 12th, 2012
  61. Cranberry White Chocolate Pecan Cookies - Pinch My Salt

    […] Dark Chocolate Cherry Chews […]

    11:57 am  Nov 29th, 2012
  62. top article

    I think this site has got some rattling fantastic info for everyone : D.

    8:09 pm  Dec 21st, 2012
  63. Strawberry Lemon Ice Cream Sandwiches - Pinch My Salt

    […] Dark Chocolate Chip Cherry Cookies […]

    9:00 am  Jul 31st, 2013
  64. Chocolate Chip Cookies | lafevercookies

    […] Figure 1: Proper spacing of cookie dough on baking sheets. photo credit to Nicole from “Pinch My Salt” http://pinchmysalt.com/a-new-chocolate-chip-cookie-recipe-dark-chocolate-cherry-chews/ […]

    12:39 pm  Jun 25th, 2016
Leave a Comment