This is based on the Big Chewy Brownie Cookie recipe from The Mom 100, but I decided to gussy them up a bit for the holidays. Dried cherries add sweet-tart chewiness, and white chocolate chips add a peek of creamy white, and a bit more texture, and are just kind of festive.
So I made a double batch of this batter, but then baked off half of the cookies with the added dried cherries and chips, and packed away the other half of the plain chocolate batter for later in the week. We had some houseguests, and truly nothing makes a guest feel more special than cookies baked just for them.
The funny part was that I had the container of the batter on the counter and my friend Carla had been eyeing it all day and when I started forming them into cookies she said, “Oh my God, I thought that was a container of fudge!” Which is in fact exactly what this batter looks like, when it cools.
You can make the batter up to five days ahead of time, and store it in the fridge, or freeze the cookie balls for up to a month in a freezer safe zipper top bag with the air pressed out. Let them defrost before baking. Baked cookies will last for 5 days in a sealed container at room temperature, or 1 month well wrapped and frozen.
And do you know what a fantastic gift for a good friend would be? A container full of frozen disks of this dough for him or her to take out and bake when the need arose over the holidays (or any time). Just write down the title (Big Chewy Brownie Cookies with Dried Cherries and White Chocolate Chips), the defrosting and baking instructions (and the ingredients if you have cause to think they might be serving them to someone with allergies), tack that on to the tin, and prepare to accept grateful words.
Other Cookie Recipes to Try:
Because you’re clearly in the mood.
- Chewy Sugar Cookies
- Chewy Molasses Cookies
- My New Favorite Oatmeal Cookies
- Chocolate, Peanut and Pretzel No-Bake Haystack Cookies
- The Best No-Bake Haystack Cookies
Big Chewy Brownie Cookies with Dried Cherries and White Chocolate Chips
- ½ cup (1 stick) unsalted butter
- 2 ounces unsweetened chocolate
- 12 ounces semisweet chocolate chips
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 4 large eggs
- 1 ½ cups sugar
- 2 teaspoons pure vanilla extract
- 1 cup white chocolate chips
- ¾ cup roughly chopped dried cherries
- Preheat the oven to 350°F.
- In a small pot add the butter, and the unsweetened and semisweet chocolates and heat over low heat, stirring frequently, just until everything is melted and smooth. Allow to cool slightly.
- Meanwhile, in a small bowl combine the flour, baking powder, and salt. In a large bowl beat the eggs and sugar with an electric mixer until creamy and yellow, about 1 minute. Beat in the vanilla. With the mixer on low speed, blend in the flour mixture in a few batches, just until barely combined. Add the chocolate mixture to the bowl and beat until smooth. Let the mixture cool; the batter will be very thick. Stir in the white chocolate chips and the dried cherries (if you stir the chocolate chips in before it cools the chocolate will start to melt and become streaky, which is also pretty but be aware that will happen).
- Scoop out heaping tablespoons of the batter and create 12 mounds on a rimmed baking sheet (you will bake three baking sheets of cookies in all). Bake for 9 to 11 minutes until the tops are crackly and the edges are set. Remove from the oven and let them sit for one minute on the baking sheet (the cookies will sink slightly), then transfer them to a wire rack.
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