These are extremely popular cookies!  I have made them for Pioneer Schools and for Joel to take in to work and people love them.  The deep dark chocolate contrasted with dried sour cherries is simply wonderful.  The soft and chewy texture is fabulous too.  Use the almond extract if possible because it adds flavor that makes it extra special.

The original recipe comes from Martha Stewart’s Cookies.



  • 1 3/4 cups all-purpose flour
  • 1 1/4 cups unsweetened Dutch-process cocoa powder (not regular Hershey’s)
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cups unsalted butter, room temperature
  • 1 1/4 cups granulated sugar
  • 3/4 cup firmly packed dark brown sugar
  • 2  large eggs
  • 1/4 teaspoon vanilla extract
  • 1/2 – 1 teaspoon almond extract, optional
  • 12 ounces bittersweet chocolate, coarsely chopped or bittersweet chocolate chips
  • 1 1/2 firmly packed cups dried sour cherries (9 ounces)

Preheat oven to 350°F.  Line two baking sheets with parchment paper.

Sift together flour, cocoa powder, baking soda and salt in a bowl.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars until fluffy.  Add eggs and extracts; beat until well combined.  Add the flour mixture, and beat on low speed until just combined.  Do not overbeat.  With a large spoon, fold in chocolate and cherries.

Form balls of dough, each about 1/4 cup; place balls on prepared baking sheets about 3 inches apart.  Bake until puffed and cracked, 9 to 11 minutes, rotating sheets halfway through.

Transfer to a wire rack to cool completely.  Cookies can be stored in an airtight container at room temperature up to 3 days.

Makes about 3 dozen cookies.

Note: Dough may be frozen up to one month.  Thaw completely before baking.

Soft and Chewy Dark Chocolate Cookies with Sour Cherries

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