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Home » Chocolate Chip Cookies

A Goop Cookie

Last updated on August 31, 2023 By Anna 11 Comments This post may contain affiliate links.

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.

goop cookies

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.

  • Chef Kate’s Goop Blondies
  • Gluten-Free White Chocolate Cherry
  • White Chocolate Cherry Almond Cookies
  • White Chip Cherry Oatmeal Cookies
  • Chocolate Chip Cherry Bread

Recipe

Dark Chocolate Cherry Cookies

Dark Chocolate Cherry Cookies from GOOP

Anna
Excellent chocolate chip cookies with dried cherries, chocolate chunks and pecans.
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Course Dessert
Cuisine American

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.

Notes

It's best to weigh the flour for these, but if don't have a scale then spoon the flour into the cup and level.
Keyword Chocolate Chip Cookies
Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

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  1. Mrsblocko

    August 02, 2009 at 10:28 am

    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

  2. Jennifer

    June 19, 2009 at 1:18 pm

    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)

  3. Susan

    June 15, 2009 at 11:20 am

    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.

  4. Susan

    June 14, 2009 at 12:14 pm

    I think I will try these tonight - but with bittersweet chips & dried cranberries instead.

  5. snooky doodle

    June 13, 2009 at 2:38 pm

    oh these look great. I m drooling 🙂

  6. Martha

    June 13, 2009 at 10:16 am

    Fat chocolate chip cookies with cherries. My mom would love these. Will try to make them for her next time we are together.

  7. teresa

    June 12, 2009 at 6:50 pm

    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.

  8. Anna

    June 12, 2009 at 12:50 pm

    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.

  9. Emily L.

    June 12, 2009 at 12:47 pm

    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.

  10. C L

    June 12, 2009 at 12:47 pm

    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. 🙂

  11. Katrina

    June 12, 2009 at 12:45 pm

    With a review like that, now I really want to make them.

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