There’s always a need for a chocolate chip cookie, don’t you think?
Come to think of it, I really don’t know an occasion in life that doesn’t call for one. Bad day? Eat a cookie. Good day? Celebrate with a cookie. Headed back to school? Bake some cookies. Home alone on a Friday night? Bake more cookies.
You see? In my book, chocolate chip cookies are just a necessary part of life.
I added sweet dried bing cherries to my standard cookie recipe for a fun little twist this time and absolutely loved the result! Gooey dark chocolate + chewy, tart cherries? Yes, please. Also, the use of only brown sugar in the dough makes for an exceptionally chewy cookie with an almost caramel-like flavor. They really are the best of the best and I hope you make them soon!
Chocolate Cherry Chunk Cookies
- 1 1/4 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 teaspoon vanilla extract
- 1 cup packed dark brown sugar
- 1 egg
- 1 stick butter, softened
- ½ cup dark chocolate chunks
- ½ cup dried bing cherries
- Preheat oven to 350.
- Whisk together the flour, baking soda and salt. Set aside.
- Cream together the butter and sugar. Add the eggs and beating to mix. Add the vanilla and mix gently to combine.
- Add the flour to the butter and mix. Carefully stir in the chocolate chunks and dried cherries.
- Drop large golf ball-sized balls of dough (about two tbsp dough each) on a lined baking sheet and bake for about 15 minutes, or until puffy and golden.
Yield: 2 dozen cookies
Jenna Weber is half of the Fresh Tastes blog team. She graduated from Le Cordon Bleu in 2008 and, since then, has worked as a pastry chef, bread baker and freelance food editor. Currently, Jenna blogs full-time on EatLiveRun.com where her delicious daily recipes and quirky culinary musings appeal to thousands. She lives in Northern California and, when not in the kitchen, can usually be found on her yoga mat.