I made these cookies for a friend’s birthday party over the summer and they were a big hit. They are constantly requested and are becoming a Daisy signature! I have made them so many times that I barely need to look at the recipe anymore. I originally found the recipe on Epicurious.com and have altered it to my liking.

My version of these cookies come out chewier than the original recipe (I also add more chocolate!). I purchase dried cherries in bulk so that I can make these cookies year round. The pop of cherry is a nice little surprise which complements the chocolate chunks quite nicely.

Yield: 24

Chocolate Covered Cherry Cookies

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Ingredients

• 1 1/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 3/4 teaspoon baking soda
• 1/8 tsp kosher salt
• 1 1/2 sticks unsalted butter, softened
• 1 1/2 cups packed dark brown sugar
• 2 large eggs
• 4 oz fine-quality semi-sweet chocolate, chopped
• 1 cup chocolate morsels
• 1 cup dried cherries

Instructions

1. Preheat oven to 375°F with rack in middle.
2. Whisk together flour, cocoa powder, baking soda, and salt in a small bowl.
3. Beat together butter and brown sugar with an electric mixer at medium-high speed until pale and fluffy, add eggs 1 at a time, beating until combined well.
4. Reduce speed to low and gradually add flour mixture, until just combined. Add chocolate chunks, morsels, and cherries. Mix until just incorporated.
5. Drop two tablespoons of dough about one inch apart onto ungreased baking sheets.
6. Bake, until puffed and set, 12 to 14 minutes. Transfer cookies to a rack to cool.