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Chocolate Chunk Cookies with Dried Cherries & Pecans

Scott Phillips

Yield: Yields 24 to 30 2-inch cookies.

Tart cherries and toasted nuts not only add flavor but also wonderful contrasting texture to this double chocolate-chip cookie.


  • 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

Nutritional Information

  • Nutritional Sample Size based on 30 servings
  • Calories (kcal) : 90
  • Fat Calories (kcal): 50
  • Fat (g): 6
  • Saturated Fat (g): 2.5
  • Polyunsaturated Fat (g): 0.5
  • Monounsaturated Fat (g): 1.5
  • Cholesterol (mg): 5
  • Sodium (mg): 15
  • Carbohydrates (g): 11
  • Fiber (g): 1
  • Protein (g): 1


  • 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.


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Reviews (3 reviews)

  • areichertnh | 12/20/2012

    I 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.

  • eatdrinkmanwoman | 08/21/2011

    I 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.

  • butterscotch | 12/16/2010

    Excellent. 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.

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