The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
These Dark Chocolate Cherry Cookies are chewy, fudgy, and oh-so-good! They’re festive and fabulous for giving as gifts-either baked or in cookie dough form!
This recipe makes thirty-two cookies for about $0.46 per cookie. Therefore, the overall cost of the recipe is approximately $14.82.
Dark Chocolate Cherry Cookies
Whether you’re taking these Dark Chocolate Cherry Cookies to a cookie exchange party, a potluck, to work, or gifting them as cookie dough or freshly baked–these should be your cookie of choice!
They stand out from other Christmas cookies and are super easy to make! They’re so chewy and loaded with 3 of my favorite festive ingredients: chocolate chunks, dried cherries, and almonds!
I love how soft and tender these Dark Chocolate Cherry Cookies are. They have a slight crispiness on the outer edge, making them the perfect cookie. Tart cherries add a fabulous burst of flavor to dark chocolate.
Gifting frozen cookie dough is one of my favorite homemade gifts to give to friends and family. I can make the dough in advance (i.e., right now) before the crazy holiday push creeps up on me.
Plus, come holiday time, folks will be on treat-overload! So when I show up at someone’s door with this cookie dough, I want them to enjoy the Dark Chocolate Cherry Cookies on their own time!
Ingredients and Estimated Cost
Per Serving Cost: $0.46
Recipe Cost: $14.82
- 1 ½ cups all-purpose flour – $0.29
- ¾ cup dark cocoa powder – $1.24
- ½ teaspoon baking soda – $0.01
- ¼ teaspoon salt – $0.01
- ½ cup dark corn syrup – $0.68
- 1 large egg white – $0.37
- 1 ½ teaspoons pure vanilla extract – $0.75
- 14 Tablespoons butter – $1.96
- ⅓ cup granulated sugar – $0.16
- ⅓ cup packed dark brown sugar – $0.19
- 1 ¼ cup dark chocolate chunks – $1.87
- 1 cup dried cherries – $4.99
- ¾ cup slivered almonds – $2.30
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
How To Make Chocolate Cherry Cookies
- Preheat the oven to 375 degrees F and line two cookie sheets with parchment paper.
- Then, whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl.
- Next, using a large measuring cup, whisk together the corn syrup, egg white, and vanilla.
- In the bowl of a stand mixer, beat together the butter and sugar for about two minutes. Slowly pour in the corn syrup mixture while the mixer is on medium-low speed.
- Then, add in the flour mixture, chocolate chunks, cherries, and almonds. Pulse on the lowest speed until the flour is almost mixed in, followed by mixing on slow for ten seconds to incorporate all ingredients.
- Chill the dough for thirty minutes.
- Next, scoop the dough onto the cookie sheets and gently flatten the cookies. Bake the cookies for ten to eleven minutes.
- Finally, all the cookies to cool for five minutes on the baking sheet before moving them to a wire rack to cool completely.
***For complete recipe instructions, see the recipe card below.
SERVE: Serve the cookies at room temperature.
STORE: Keep baked and cooled cookies in zipper-top bags at room temperature for 3-4 days. This will help keep them fresh and chewy!
FREEZE: Place the cookie dough balls onto a parchment-lined cookie sheet. Freeze for 45 minutes or until frozen solid. Set the dough balls into an air-tight container. They will stay fresh for two to three months.
Cooking Frozen Cookie Dough
You will want to include the following instructions For making these Dark Chocolate Cherry Cookies on a card when you gift the cookie dough.
- The dough can remain frozen for up to 6 months.
- Remove cookie dough from Hefty® Slider Bag, and place cookie dough on a parchment-lined cookie sheet to thaw. Move the oven rack to the middle and preheat to 375.
- When cookie dough is thawed, use the palm of your hand to flatten it gently. Bake, switching baking sheet positions halfway through baking until cookies are slightly puffed, cracked and edges have begun to set, but centers are still soft (if you look between cracks of the cookie, they will appear raw and seem underdone. This is EXACTLY what you want), 10-11 minutes. DO NOT OVERBAKE!
- Let cookies cool for 5 minutes on the baking sheet, then move them to a wire rack. Cool cookies to room temperature.
Packaging Cookie Dough For Gifting
- Place the cookie dough balls onto a parchment-lined cookie sheet. Freeze for 45 minutes or until frozen solid.
- Place frozen dough into freezer-safe bags, and package them into decorative tins or boxes. Keep frozen until gifting.
Definitely! These cookies freeze exceptionally well, making them a great treat to enjoy later or for gifting to friends and family. See the storage tips above for the freezing instructions.
You can freeze cookie dough or freshly baked cookies after cooling down. I prefer to freeze this cookie dough before baking them. Enjoying freshly baked cookies is pure Heaven! So freeze the dough and enjoy fresh cookies whenever you want!
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Dark Chocolate Cherry Cookies
- 1 ½ cup all-purpose flour
- ¾ cup dark cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup dark corn syrup
- 1 large egg white
- 1 ½ teaspoon pure vanilla extract
- 14 Tablespoons butter softened
- ⅓ cup granulated sugar
- ⅓ cup packed dark brown sugar
- 1 ¼ cup dark chocolate chunks
- 1 cup dried cherries
- ¾ cup slivered almonds
PREP OVEN AND BAKING SHEETS:
- Move oven racks to upper- and lower-middle positions and preheat to 375 degrees F.
- Line 2 cookie sheets with a silicone baking mat or parchment paper.
MAKE COOKIE DOUGH:
- Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl.
- Whisk together corn syrup, egg white, and vanilla in a large measuring cup.
- In a stand mixer fitted with the paddle attachment, beat together butter and sugars until light and fluffy, about 2 minutes. Reduce speed to medium-low, pour corn syrup mixture in a slow, steady stream, and beat until combined, about 20 seconds.
- Turn the mixer off and add the flour mixture, chocolate chunks, cherries, and almonds.
- Pulse the mixer on the lowest speed about 10-15 times until the flour is almost all mixed in. Increase speed to low and mix until chocolate chunks, cherries, and almonds are evenly distributed about 10 seconds.
CHILL AND SCOOP DOUGH:
- Quickly stir the dough with a rubber spatula to ensure no flour pockets remain. Chill dough for 30 minutes to firm slightly (but NO LONGER THAN 30 MINUTES!).
- Using a 2-Tablespoon cookie scoop, scoop dough onto the prepared cookie sheet, spacing them 2 inches apart.
- Gently flatten cookies a little using the palm of your hand.
- Bake, switching baking sheet positions halfway through baking until cookies are slightly puffed, cracked and edges have begun to set, but centers are still soft (if you look between cracks of the cookie, they will appear raw and seem underdone…this is EXACTLY what you want), 10-11 minutes. DO NOT OVERBAKE!
COOL AND SERVE:
- Let cookies cool for 5 minutes on the baking sheet, then move them to a wire rack; cool cookies to room temperature for about 40 additional minutes.
- Serve and enjoy.