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Chocolate Chunk Cookies with Dried Cherries & Pecans Recipe

Chocolate Chunk Cookies with Dried Cherries & Pecans

by Alice Medrich
One Star Two Stars Three Stars Four Stars Five Stars read reviews (3)

Tart cherries and toasted nuts not only add flavor but also wonderful contrasting texture to this double chocolate-chip cookie. Yields 24 to 30 2-inch cookies.

To learn more, read the article:
9 Fabulous Cookies from 3 Easy Doughs
Make-Ahead: Can be completely prepared ahead (may need reheating and a garnish to serve) Vegetarian: May contain eggs and dairy ingredients Test Kitchen Guaranteed: All recipes that run in Fine Cooking magazine are thoroughly tested in our test kitchen
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ingredient discovery
Ingredients dried cherries pecans bittersweet chocolate more more
One-third of a batch (about 12 oz. or 1-1/3 cups) freshly made Cocoa Cookie Dough 
2-1/2 oz. (2/3 cup) toasted and coarsely chopped pecans
1/2 cup bittersweet or semisweet chocolate chips or chunks
3 oz. (1/2 cup) dried tart cherries, very coarsely chopped

Position a rack in the center of the oven and heat the oven to 350°F. Line a cookie sheet with parchment.

Put the dough in a mixing bowl. Mix in the pecans, chocolate, and dried cherries. Drop more or less level tablespoons of the dough 2 inches apart on the lined sheet. Bake, rotating the sheet about halfway through, until the surface looks dry and the cookies are soft but not too squishy when pressed lightly with your finger, about 12 minutes. Slide the parchment onto a rack and let the cookies cool completely.

nutrition information (per serving):
Size : based on 30 servings; Calories (kcal): 90; Fat (g): 6; Fat Calories (kcal): 50; Saturated Fat (g): 2.5; Protein (g): 1; Monounsaturated Fat (g): 1.5; Carbohydrates (g): 11; Polyunsaturated Fat (g): 0.5; Sodium (mg): 15; Cholesterol (mg): 5; Fiber (g): 1;
photo: Scott Phillips
From Fine Cooking 75 , pp. 63
November 1, 2005

user reviews

Rate this Recipe
Star Star Star Star Star by areichertnh, 12/20/2012I made these today for an assorted holiday cookie platter. They are absolutely delish. They came together easily and baked nicely. I have a convection oven so I reduced the cooking temp to 325 and baked for 11 minutes, they turned out perfect.
Star Star Star Star Star by eatdrinkmanwoman, 8/21/2011I made these in the dead of summer (it's cool on the coast of California) and they were excellent. Great finger food for a large group. And I used the very best ingredients. Bravo.
Star Star Star Star Star by butterscotch, 12/16/2010Excellent. Alice Medrich's recipes are so reliable. The dough comes together very quickly and easily in a food processor. If you bake them for the specified 12 minutes, they are soft and very moist and taste just like brownies. I used a 50/50 mix of dark chocolate and white chocolate bits and substituted chopped apricots for the cherries. A very good combination and the white chocolate adds some visual interest and color to what is otherwise a very dark cookie. I'm going to try dried cranberries instead of cherries in my next batch.