Recipe courtesy of Food Network Kitchen
Save Recipe Print
Total:
1 hr
Prep:
15 min
Cook:
45 min

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

Get the Recipe

Buffalo Chicken Crescent Ring

Buffalo chicken dip finds a cozy home in crescent dough.

IDEAS YOU'LL LOVE

Super Gooey Chocolate Drops

Recipe courtesy of Food Network Kitchen

Super Yummy Chocolate Chunk Oatmeal Cookies

Recipe courtesy of Anne Burrell

Super Chocolatey Buttons

Recipe courtesy of Food Network Kitchen

Coconut Super-Chunks

Recipe courtesy of Food Network Kitchen

Sherry Butter Nut Drops

Recipe courtesy of Steve McDonagh|Dan Smith

Chocolate Shortbread with White Chocolate Sauce

Recipe courtesy of Alex Guarnaschelli

Mexican Chocolate Cookies

Recipe courtesy of Alice Medrich

Chocolate-Dipped Shortbread

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories