These rum cherry double chocolate chunk cookies are decadent. Think drunken cordial cherries in cookie form. SO GOOD!
I feel like I should apologize because I know your screens have been flooded with dozens upon dozens of cookie recipes… but really, life could be worse. So how about one more?! However I should note that these aren’t your typical holiday cookie. These are cookies that you should probably keep to yourself and hide from your children, nieces, nephews or those neighbor kids. Yeah, definitely don’t give these to the neighbor kids. These are a no-need-to-share-keep’em-all-to-your-self kind of cookie. My favorite kind.
Ps. boozy cookies rule.
Now let’s talk about these cookies, shall we? Living in Michigan, I just knew I had to go the cherry route. Traverse City, Michigan has claimed itself the “cherry capitol of the world” and that’s exactly the place where my dried cherries are from. Neat-o.
So there I was perusing through my cookie section on this here site-of-mine and I found this oldie-but-goodie recipe for toasted pecan and oatmeal rum raisin cookies that I had made a few years back and it sparked an idea. I knew I had some rum in my pantry (who doesn’t?) so I decided to give the dried cherries a nice little soak, mix them in to a pretty basic cookie dough and then of course I added both white and dark chocolate chunks for an overall dreamy, boozy, chocolaty cookie.
Think drunken cordial cherries in cookie form. Heaven.
Prep the cherries:
Grab a handful of dried cherries and give them a coarse chop. Overall you need about 3/4 cup of chopped dried cherries.
I place them into a small saucepan and poured a cup of dark rum over top.
Then I brought it all up to a simmer and let it bubble away for 15-20 minutes or until the cherries are super soft. Then just let them hang out in the rum bath while you start making the dough.
Make The Cookies:
In a medium bowl combine the flour, salt, baking soda and powder.
Give it a good whisking and fluff that flour before setting it off to the side.
In the bowl of your mixer, add the stick of butter and 2/3 cup of both dark brown and granulated sugar.
Mix on medium speed for a couple of minute until it’s light and fluffy.
Add each egg, one at a time, mixing well after each one.
You’ll want to scrape down the sides and bottom of the mixing bowl to make sure you get all the eggs in there.
Measure and pour in the teaspoon of real vanilla extract and quickly blend to combine.
With your mixer running on low, gradually add in the dry ingredients until they are incorporated.
Drain those drunken cherries…
…add them to the cookie dough…
Lastly add in both of the coarsely chopped chocolates and mix until combined.
Use a two tablespoon scoop to measure and drop the cookies onto a lined, rimmed cookie sheet.
Pop the rum cherry double chocolate chunk cookies into a preheated 375° oven to bake for 8-10 minutes orrrrr until the edges and tops are lightly golden.
The smell of these cookies baking is incredible. I just can’t even describe it.
But they taste amazing. They’re so soft, chewy and perfect! I could ever so delicately taste the rum cherries and then the mixture of the two chocolate comes in and I’m a goner. Dead from delicious drunken cherry and chocolate cookie overdose. Totally worth it.
Rum Cherry Double Chocolate Chunk Cookies
- 3/4 cup chopped dried cherries
- 1 cup dark rum, I use Captain Morgan
- 2¼ cup plus one tablespoon unbleached all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/2 cup softened unsalted butter
- 2/3 cup dark brown sugar
- 2/3 cup white granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 4 ounces dark chocolate, chopped
- 4 ounces white chocolate, chopped
MAKE THE RUM SOAKED CHERRIES:
- Place the coarsely chopped dried cherries into a small saucepan and pour the cup of dark rum over top.
- Over medium-high heat, bring the rum and cherries to a simmer for fifteen to twenty minutes. Remove off of the heat and let them sit while you make the cookies.
MAKE THE COOKIES:
- In the bowl of you mixer; add in the stick of butter and both the granulated and dark brown sugars. Blend those together on medium speed for 2 to 3 minutes or until the butter/sugar mixture is fluffy.
- Add in the eggs, one at a time, mixing after each one. Scrape down the sides and the bottom of the bowl after each egg.
- Measure and add in the teaspoon of real vanilla extract and blend until combined.
- Gradually add in the flour mixture while your mixer is on low until the flour is incorporated.
- Drain the rum soaked cherries, chopped dark and white chocolate and add them to the cookie dough. Mix on low until combined, scraping the sides and the bottom of the bowl one last time.
- Use a two tablespoon scoop; measure out the cookie dough onto a lined, rimmed baking sheet, spacing them an inch or so apart.
- Bake the cookies in a 375 degree oven for 8-10 minutes, rotating the pan halfway through.
- Let the cookies cool slightly for 5-8 minutes before using a spatula to transfer them onto a wire rack to finish cooling.
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