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Double Chocolate Cherry Cookies Recipe

Double Chocolate Cherry Cookies

Recipe courtesy Ashley Berman, Astoria, NY

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (22)

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Average Rating:

Total Reviews: 22

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  • on April 19, 2013

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    I don't bake cookies very often and this was so easy. I took them to work and I'm now the office hero. They're that good!

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  • on January 11, 2013

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    These are always a huge hit everytime they are made. I was very unsettled using wine in a cookie but boy was I wrong. They are super flavorful and moist everytime. Give them a chance.

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  • on October 26, 2012

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    Very good. I get requests for these every Christmas.

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  • on May 02, 2010

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    These cookies are quite chocolatey and chewy. I was in the mood to try something with dark chocolate and cherries and found this recipe. I loved the idea of having the wine in the batter too, and these do not disappoint! I changed the brown sugar to granulated sugar ratio and used one cup brown sugar with 1/2 cup white sugar because I like the extra moisture from the brown sugar in my cookies. These were a hit with my guy friends, and they go great paired with a red wine for dessert. I made extra batter to keep in the freezer to have on hand next time I need a chocolate fix.

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  • on February 11, 2010

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    These are delicious and easy to assemble. I chilled the dough for a few hours (out of necessity. I removed them from the fridge about an hour before baking. The batter was thick - a little cumbersome to dish out. I also discovered that they take quite a bit longer to bake than the recipe states (my oven works fine closer to 15 minutes. It's best to leave them on the baking pan for 5-10 minutes before moving to cooling racks.

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  • on January 24, 2010

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    I had to use semi sweet chocolate chips in them because that's all I had and they turned out great! I over cook the 1st batch because I had dark coated cookie sheets. So try taking 1 to 2 mins off: Thanks so much!

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  • on January 01, 2010

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    This was an easy recipe and great cookie to make. I reduced the amount of "sugar" - used succanant and pure maple syrup instead of brown and granulated sugar. Whatever the chemistry was, it has yielded a moist and delicious cookie. Warning, they will go fast!

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  • on December 31, 2009

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    I used Lindt 85% cocoa chocolate and followed the recipe to the "T" and they turned out perfect. Everyone loved them.

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  • on December 11, 2009

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    I got a bee in my bonnet to do some baking this holiday season and really liked the idea of playing with chocolate covered cherries as a cookie. This recipe was fantastic. I lowered the temp of the oven to 365 and baked a little longer because I love when cookies are so soft they're almost on the underdone side and the lower temp let them stay that way without burning the edges. Also I melted some chocolate and lightly coated the dried cherries with it, let that harden in the fridge and then tossed them in the dough with the dark chocolate chunks. Perfect for the chocolate lover. The red wine in the dough added such an amazing depth of flavor. What a great idea! And definitely leave them on the pan for a few minutes before you move them so they don't fall apart. You MUST try this recipe!

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  • on April 28, 2009

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    This is a great cookie idea. I havent tried it yet. Watched the show while at work and logged online to find it. I love cherries and chocolate but I wonder if it would be just as good with another of my favorites - rasberries???

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