This is an old recipe I originally found on Goop, which is why I call them Goop Cookies. Really, they are Katie Lee Joel's (now Katie Lee Biegel) Chocolate Chip Cookies with Cherries and Pecans. They're good cookies, but they have half the butter as usual (kind of like the Magnolia chocolate chip cookies) so the dough is not as rich. The dough is best for stuffing with rich, high cocoa butter chocolate and loads of fruit and nuts.
Half The Usual Amount of Butter
I usually like more butter in my chocolate chip cookies, but the Goop Cookies are pretty darn good thanks to the high proportion of add-ins. I wouldn't go so far to call any sugary cookies healthy, but the dark chocolate, dried cherries and nuts are not bereft of nutrients.
Dried Cherries
About the dried cherries, my favorite ones are the kind they sell at Williams Sonoma but I haven’t seen them for the longest time so I bought some tart dried cherries at Central Market. The tart ones are my favorite.
Use The Best Quality Chocolate in Goop Cookies
As for the chocolate, this is the kind of recipe where I feel some pressure to use only the best, so I used a brand called “Dolfin” which had been recommended to me years ago but which I could never find until today. But Dolfin is pretty uptown and I didn’t want to go to extremes so for the other half, I just used Ghirardelli bittersweet chips. In all honesty, they were both equally good.
Recipe
Dark Chocolate Cherry Cookies from GOOP
Ingredients
- 2 ¼ cups unbleached (weigh or use a light hand)** (280 grams)
- ¾ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ cup unsalted butter, at room temperature (114 grams)
- ⅔ cup dark brown sugar, VERY firmly packed (130 grams)
- ⅔ cup granulated sugar (130 grams)
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 8 ounces dark chocolate coarsely chopped (be sure to use a high-quality chocolate with more than 60% cacao)
- 1 cup dried cherries about 6 ounces, coarsely chopped
- 1 cup pecans coarsely chopped (optional)
Instructions
- Preheat the oven to 375º F.
- Whisk together the flour, baking soda, baking powder and salt.
- Beat the butter and both sugars with an electric mixer until light and fluffy.
- Add eggs, one at a time, beating just until incorporated. Beat in vanilla.
- On low speed or by hand, stir in the flour mixture.
- Fold in chocolate, cherries and pecans. Scoop by heaping tablespoonful onto 2 cookie sheets
- Bake for about 12 minutes, rotating after 6 min. Transfer cookies to a rack to cool and repeat process with remaining dough.
Mrsblocko
Thanks for the recipe. I never would have found it if not for your website. I made them last week and they were quite tasty. I wrote about them on my blog: http://tomatoesforapples.blogspot.com/2009/08/dark-chocolate-cherry-cookies.html
Jennifer
I made the other "Goop" recipe, for Tate's chocolate chip cookies, and mine came out really thin but oddly soft. They actually made me think of a Dave Lebovitz recipe for cookies to make into ice cream sandwiches (the thinness and softness makes them easier to bite into without ice cream squishing out the sides). They worked really, really well for that purpose. I'm not sure what I did wrong though, if it was too humid for them to get crisp, or if I mismeasured something. (I do weigh my flour and sugar)
They do seem to have slightly more "wet" ingredients to dry ones, such as 2 sticks of butter, 2 whole eggs and only 2 cups of flour (it seems most ccc recipes have 2 1/4 cups)
Susan
Coming back to say I made these last night and I am in love. Soft even the next day, puffy, not too sweet - just about perfect.
Susan
I think I will try these tonight - but with bittersweet chips & dried cranberries instead.
snooky doodle
oh these look great. I m drooling 🙂
Martha
Fat chocolate chip cookies with cherries. My mom would love these. Will try to make them for her next time we are together.
teresa
I've had very good luck making chocolate chip cookies with dried tart cherries (I get mine at Trader Joe's) and slivered almonds. I toast the almonds slightly before using them to bring out the flavor.
Anna
C, I'd throw a few dried apricots into a tiny portion of the dough to test. They'd probably be good, but you might as well test. Apricots are usually good with white chocolate chips.
Katrina, they're worth making.
Emily, you could use chocolate with roasted almonds already in it. But I think coarsely chopped roasted almonds would be great.
Emily L.
ughhhh chocolate-cherry is my favorite flavor combination. The only thing that could make it better are some almonds... although I don't know how those would be in cookies. Maybe some highly food-processed almonds.
yum.
C L
This looks delicious and a trifle decadent, but oh these are going in my "must bake" file.
Just wondering...Do you think this recipe would work as well using dried apricots? My husband is putting some of our homegrown apricots into the dehydrator this weekend. I will definitely make these using the cherries first, though. 🙂
Katrina
With a review like that, now I really want to make them.