This Chewy Cherry Chocolate Cookie recipe brings two great tastes together. Bits of sweet black cherries are surrounded by a chewy chocolate cookie. A hint of black pepper adds an extra kick of flavor. Perfect for any occasion when you'd like to add a special flair and something your guests will love to talk about.
- 2 1/2 cups * (16 oz. total) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Chunks, divided
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 teaspoon ground black pepper
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1/2 cup sour cream
- 1/2 cup (1 stick) butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 pkg. (6 oz.) dried cherries, chopped
MICROWAVE 1 1/2 cups chunks in uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Chunks may retain some of their original shape. If necessary, microwave at additional 10 - 15 second intervals, stirring just until melted. Cool to room temperature.
COMBINE flour, baking soda, salt and black pepper in medium bowl. Beat sugar, brown sugar, sour cream and butter in large mixer bowl until light and fluffy. Add eggs and vanilla extract; beat well. Add melted chocolate; stir until blended. Gradually stir in flour mixture. Stir in dried cherries and remaining chunks. Refrigerate dough for 1 hour.
PREHEAT oven to 375º F. Grease baking sheets.
DROP dough by level 1/4 cup measure, 3 inches apart, onto prepared baking sheets. (Dough is easier to handle when well chilled.)
BAKE for 15 to 16 minutes or until edges are firm and center is set. Let stand for 2 minutes; remove to wire racks to cool completely.
*1 3/4 cups (11.5 oz. pkg.) plus 3/4 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Chunks.
Review This Recipe
These are fun and easy to make and sooooo good. Chocolate and cherries are such a great combo and I love how big they are. I'm a fan of chocolate and pepper together but for those that are weary you can't really taste the pepper. It is an excellent cookie and I think I'll go eat one now.
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