The City Magazine Since 1975

Cherry Bombs

(Makes approx. 20 cookies)
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  • 1 cup butter
  • 3/4 cup natural cane sugar
  • 3/4 cup dark brown sugar
  • 2 eggs
  • 1 tsp. pure vanilla extract
  • 2 cups unbleached all-purpose flour
  • 3/4 cup natural unsweetened cocoa
  • 1/2 tsp. salt
  • 1 tsp. baking soda
  • 2 cups dark chocolate chips
  • 1 cup dried cherries

Preheat oven to 350 degrees Fahrenheit.

Using an electric mixer on low speed, combine butter and sugars for about 10 seconds, or until mixture is lumpy, with butter not fully mixed in. Add eggs and vanilla and mix for another 10 seconds. Add flour, cocoa, salt, and baking soda and mix until dough is firm but sticky.

Add dark chocolate chips and cherries. Mix for five to 10 seconds, or until fully incorporated. Using a 1/4-cup ice-cream scoop or measuring cup, place dough onto a greased baking sheet. Use heel of hand to flatten dough to about one-third inch thick. Repeat with remaining dough, placing cookies an inch and a half apart. Bake for 15 to 18 minutes or until center no longer looks gooey, rotating tray halfway through baking.