Recipe courtesy of Food Network Kitchen
Total:
1 hr
Active:
15 min
Level:
None

Ingredients

Directions

1. Preheat to 325 degrees F. Line 3 baking sheets with parchment and set aside. 

2. Place butter and unsweetened and semisweet chocolate in a large heatproof bowl. Bring a saucepan filled with about 1 inch of water to a very slow simmer; set bowl over but not touching water, and stir occasionally until chocolate melts. Stir light brown and granulated sugars and vanilla into chocolate mixture with a wooden spoon. Add eggs and buttermilk and beat vigorously until thick and glossy. 

3. Whisk flour, cocoa, cinnamon, and salt together and stir into chocolate mixture. Stir in chocolate chunks and dried cherries, if using. Drop batter in heaping tablespoons, 2 inches apart, onto prepared baking sheets. Bake until cookies are set on outside and soft and fudge-like inside, 12 to 15 minutes. Cool cookies on baking sheet for 5 minutes; transfer to a rack to cool completely. Serve or store cookies in a tightly sealed container at room temperature for up to a week.

More from:

12 Days of Cookies

IDEAS YOU'LL LOVE

Drop Biscuits

Recipe courtesy of Ree Drummond

Sunny's German Chocolate Cake Cookies

Recipe courtesy of Sunny Anderson

Shortbread Cookies

Recipe courtesy of Ina Garten

Chocolate Peanut Butter Pie

Recipe courtesy of Ree Drummond

Chocolate Chip Cookies

Recipe courtesy of Katie Lee

Chocolate and Vanilla Checkered Flag Cake

Recipe courtesy of Nancy Fuller

Ladd's Chocolate Pie

Recipe courtesy of Ree Drummond

Venita's Chocolate Chip Cookies

Recipe courtesy of Trisha Yearwood

Mom's Chocolate Pudding

Recipe courtesy of Food Network Kitchen

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking