Big Chewy Brownie Cookies with Dried Cherries and White Chocolate Chips

Fudgy in texture, super chocolatey in texture, and studded with good things.

Serving Size: 32 to 36 cookies

Big Chewy Brownie Cookies with Dried Cherries and White Chocolate Chips / Lucy Beni / Katie Workman / themom100.com

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.

Big Chewy Brownie Cookies with Dried Cherries and White Chocolate Chips / Lucy Beni / Katie Workman / themom100.com

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. And feels like – it’s thick, guys. Thick, thick, thick.

Big Chewy Brownie Cookies with Dried Cherries and White Chocolate Chips / Lucy Beni / Katie Workman / themom100.com

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.

Big Chewy Brownie Cookies with Dried Cherries and White Chocolate Chips

Print

  • 1/2 cup (1 stick) unsalted butter
  • 2 ounces unsweetened chocolate
  • 12 ounces semisweet chocolate chips
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 large eggs
  • 1 1/2 cups sugar
  • 2 teaspoons pure vanilla extract
  • 1 cup white chocolate chips
  • 3/4 cup roughly chopped dried cherries

1. Preheat the oven to 350°F.

2. 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.

3. Meanwhile, in a small bowl combine the flour, baking soda, 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; the batter will be very thick. Stir in the white chocolate chips and the dried cherries.

4. 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). Press down the mounds lightly with your hand. 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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