Dark Chocolate Cherry Cookies
Chewy, rich, and loaded with dark chocolate and tart dried cherries, these cookies strike the perfect balance between indulgent and sophisticated!
Servings: 24 Cookies
Equipment
- Electric Mixer or Stand Mixer Optional
- Mixing Bowl
- Baking Sheets
Ingredients
- 1 cup Unsalted Plant-Based Butter At room temperature
- 1 cup Brown Sugar
- 2 Flax Eggs 2 tbsp ground flax seeds and 6 tbsp water mixed
- 1 tbsp Vanilla Extract or Vanilla Bean Paste
- 2 tbsp Plain Plant-Based Milk Optional, depending on how dry your dough is
- 2½ cups All-Purpose Flour or 1:1 Gluten-Free Flour
- ½ tsp Baking Soda
- ½ tsp Baking Powder
- 1 tsp Sea Salt
- ¾ cup Dark Chocolate Chunks or Chips
- ¾ cup Unsweetened Dried Cherries
- Flakey Sea Salt Optional
Instructions
- In a mixing bowl or stand mixer, whisk the butter and brown sugar until it is creamed together about 2 to 3 minutes. Then add in the flax eggs and vanilla. Mix until combined, about another 2 to 3 minutes.
- Next, stop the mixer and add the flour, baking soda, baking powder, and salt. Turn the mixer on low speed, and mix until just combined. If the dough seems a little dry, you can in a tablespoon of plant-based milk and mix to incorporate.
- Add in the dark chocolate and dried cherries and gently mix to combine and evenly distribute the chocolate and cherries throughout the dough.
- Using a 1½ Tablespoon cookie scoop, scoop a cookie, then place the dough on the prepared baking sheets. Make sure to leave a little room between each cookie as they will spread while baking. Then, slightly flatten each dough ball so the cookies will bake evenly.*
- Optional: Sprinkle each cookie ball with flaky sea salt.
- Bake for 11 to 13 minutes, until the cookies are barely golden around the edges. They will be puffy and lightly colored. They will still be soft when you pull them out of the oven, the cookie will continue to cook for a few minutes after you remove them from the oven.
- Let the cookies cool on the cookie sheet for 3 to 5 minutes, then transfer to a cooling rack for an additional 10 minutes. The cookies will firm up as they cool.
- Store in an airtight container at room temperature for 5 to 7 days, or freeze for up to 3 months.
Notes
* You can freeze this as cookie dough, just stop after this step, placing the cookie dough on sheets and placing them in the freezer. Then, when ready to make, thaw and cook according to instructions.