Triple Chocolate–Cherry Cookies
By Amanda LuchtelPublished on December 15, 2025
Time
55 minutes, plus 20 minutes cooling
Yield
Makes 24 cookies
Ingredients
Before You Begin
We developed this recipe with Cherry Heering liqueur for its deep cherry flavor. You can substitute a cherry brandy, such as kirsch, for the liqueur, but the flavor will be more boozy. To skip the alcohol entirely, substitute ½ cup tart cherry juice for the liqueur and water. Do not use natural cocoa powder; the cookies will be too dry.
Instructions
- Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 rimmed baking sheets with parchment paper. Microwave 1½ cups dried cherries, ⅓ cup cherry liqueur, and 2 tablespoons water in bowl until bubbling around edges, about 90 seconds. Let sit at room temperature for 15 minutes. Drain cherries through fine-mesh strainer set over bowl, pressing on cherries to extract as much liquid as possible; discard liquid or save for another use.
- Whisk 1 cup (3 ounces) Dutch-processed cocoa powder, ¾ cup (3¾ ounces) all-purpose flour, ½ teaspoon table salt, and ¼ teaspoon baking soda together in medium bowl. Whisk 1 cup packed (7 ounces) dark brown sugar and 8 tablespoons melted unsalted butter in large bowl until well combined, about 30 seconds. Whisk 2 large eggs, 2 teaspoons vanilla extract, and ¼ teaspoon almond extract into sugar mixture until creamy and smooth, about 30 seconds. Stir in cocoa mixture with silicone spatula or wooden spoon until no dry flour remains. Fold in 1¼ cups chopped white chocolate, ⅔ cup chopped semisweet chocolate, and soaked cherries.
- Using heaping #40 portion scoop, scoop dough into 24 portions, about 2 tablespoons each, and evenly space on prepared sheets (12 per sheet); divide any remaining dough among portions. Bake cookies, 1 sheet at a time, until edges are just set and centers are puffed but still soft, 7 to 8 minutes, rotating sheet halfway through baking. (Cookies will seem underdone but will continue to set as they cool.) Let cookies cool completely on sheet. Serve. (Cookies can be stored in airtight container at room temperature for up to 4 days.)
Time
55 minutes, plus 20 minutes coolingYield
Makes 24 cookiesIngredients
Ingredients
Ingredients
Why This Recipe Works
We wanted a rich and decadent chocolate-cherry cookie, with both flavors present but not overpowering. Plumping dried cherries in cherry liqueur intensified their flavor and kept them juicy, creating bright, tangy bursts in every bite. Dutch-processed cocoa gave the cookies a rich, deep chocolate flavor and moist texture, while melted butter and dark brown sugar added chew and depth. A mix of white and semisweet chocolate created pockets of creamy sweetness and bittersweet contrast. Almond extract subtly enhanced the cherry notes, tying all the flavors together. Baking just until set ensured fudgy centers and perfectly chewy cookies.
Before You Begin
We developed this recipe with Cherry Heering liqueur for its deep cherry flavor. You can substitute a cherry brandy, such as kirsch, for the liqueur, but the flavor will be more boozy. To skip the alcohol entirely, substitute ½ cup tart cherry juice for the liqueur and water. Do not use natural cocoa powder; the cookies will be too dry.
Instructions
- Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 rimmed baking sheets with parchment paper. Microwave 1½ cups dried cherries, ⅓ cup cherry liqueur, and 2 tablespoons water in bowl until bubbling around edges, about 90 seconds. Let sit at room temperature for 15 minutes. Drain cherries through fine-mesh strainer set over bowl, pressing on cherries to extract as much liquid as possible; discard liquid or save for another use.
- Whisk 1 cup (3 ounces) Dutch-processed cocoa powder, ¾ cup (3¾ ounces) all-purpose flour, ½ teaspoon table salt, and ¼ teaspoon baking soda together in medium bowl. Whisk 1 cup packed (7 ounces) dark brown sugar and 8 tablespoons melted unsalted butter in large bowl until well combined, about 30 seconds. Whisk 2 large eggs, 2 teaspoons vanilla extract, and ¼ teaspoon almond extract into sugar mixture until creamy and smooth, about 30 seconds. Stir in cocoa mixture with silicone spatula or wooden spoon until no dry flour remains. Fold in 1¼ cups chopped white chocolate, ⅔ cup chopped semisweet chocolate, and soaked cherries.
- Using heaping #40 portion scoop, scoop dough into 24 portions, about 2 tablespoons each, and evenly space on prepared sheets (12 per sheet); divide any remaining dough among portions. Bake cookies, 1 sheet at a time, until edges are just set and centers are puffed but still soft, 7 to 8 minutes, rotating sheet halfway through baking. (Cookies will seem underdone but will continue to set as they cool.) Let cookies cool completely on sheet. Serve. (Cookies can be stored in airtight container at room temperature for up to 4 days.)
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