Mmmm…Luxardo cherries! Those succulent orbs found at craft cocktail bars throughout the world. Sure, I’ve been known to snag them from friends’ drinks on occasion. Always on the hunt for more ways to use these delicious morsels, I stumbled across this cookie recipe and decided to give it a try. Add them to your holiday cookie repertoire this year for an extra-special treat!
Double Chocolate Luxardo Cherry Cookie Recipe
- 8 oz semisweet chocolate chips (60% cacao Ghirardelli chips are great)
- ½ cup olive oil
- 3 large eggs, room temperature
- 3/4 cup brown sugar, packed
- 3/4 cup granulated sugar
- 1 tsp pure vanilla extract
- 3/4 cup bread flour
- 1 cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1½ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 25 Luxardo cherries, drained and coarsely chopped
- Maldon salt flakes
Preheat oven to 375 degrees and line two baking sheets with parchment paper.
Melt the chocolate and oil in the microwave (30-second increments at 50% power) or in a double boiler. Stir until smooth. Let cool slightly and then whisk in eggs, brown sugar, granulated sugar, and vanilla.
In another bowl whisk together the two flours, cocoa powder, salt, baking powder, and baking soda. Add the flour mixture into the chocolate mixture and stir until the dough just starts to come together. Add the cherries and mix until combined.
Wrap the dough in plastic wrap and chill in the refrigerator for 20-30 minutes.
Once the dough is firm, gently roll 1 tablespoon of dough into a ball and place it on the cookie sheet allowing about two inches between each dough ball. Bake for 9 minutes (will be very slightly underdone). Once out of the oven sprinkle with salt flakes and allow to cool for 5 minutes before transferring to a cooling rack.
Yields approximately 4.5 dozen cookies.
If you enjoyed this Luxardo cherry cookie recipe, be sure to check out another one of my holiday favorites, these better than basic blossom cookies.
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