Dark Chocolate Chunk and Dried Cherry Cookies

Dark Chocolate Chunk and Dried Cherry Cookies
Staff Writer
La Force Stevens

These cookies, a recipe from Clos du Bois ambassador Katie Lee, are a perfect Valentine's Day treat for a special someone, friends, or family. Pair them with Clos du Bois Rouge for a great combination of flavors.

18
Servings
253
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 1/4 Cups all-purpose flour
  • 3/4 Teaspoons baking soda
  • 1 Teaspoon baking powder
  • 1 Teaspoon kosher salt
  • 1 stick unsalted butter, at room temperature
  • 2/3 Cups packed dark brown sugar
  • 2/3 Cups granulated sugar
  • 2 large eggs
  • 1 Teaspoon pure vanilla extract
  • 8 Ounces dark chocolate, coarsely chopped
  • 1 Cup dried cherries, coarsely chopped

Directions

Preheat oven to 375 degrees. Position a rack in the middle of the oven. Using nonstick spray, grease 2 baking sheets, or line them with parchment paper.

In a medium bowl, sift together the flour, baking soda, baking powder, and salt.

Using a handheld electric mixer, cream the butter and sugars together in a large bowl until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Beat in the vanilla. Mix in the dry ingredients with the mixer on low speed until just combined. Stir in the chocolate and cherries with a wooden spoon.

Scoop by the heaping tablespoonful onto the baking sheets. Bake until golden and chewy, about 12-15 minutes. Transfer the cookies to a rack to cool. Store in an airtight container.

Nutritional Facts

Total Fat
5g
7%
Sugar
16g
18%
Saturated Fat
3g
13%
Cholesterol
1mg
0%
Carbohydrate, by difference
48g
37%
Protein
4g
9%
Vitamin A, RAE
67µg
10%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
100mg
10%
Choline, total
10mg
2%
Fiber, total dietary
2g
8%
Folate, total
58µg
15%
Iron, Fe
3mg
17%
Magnesium, Mg
34mg
11%
Manganese, Mn
1mg
56%
Niacin
3mg
21%
Phosphorus, P
81mg
12%
Selenium, Se
10µg
18%
Sodium, Na
88mg
6%
Water
7g
0%
Zinc, Zn
1mg
13%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.