Description
A delightful blend of sweet chocolate and tart cherries with a hint of smoky heat from ancho chilies, perfect for any occasion.
Ingredients
Scale
- 1 cup butter, softened
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 teaspoon ground ancho chili
- 1 cup dried cherries
- 1 cup chocolate chips (dark or semi-sweet)
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Beat softened butter, brown sugar, and granulated sugar together until fluffy, about 2-3 minutes.
- Add the eggs one at a time, beating well after each addition, followed by the vanilla extract.
- Whisk together the flour, cocoa powder, baking soda, salt, and ground ancho chili in another bowl.
- Gradually incorporate the dry mixture into the wet ingredients, stirring until just combined.
- Fold in the dried cherries and chocolate chips until evenly distributed.
- Scoop tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes until set but soft in the center; let cool on the sheets before transferring to wire racks.
Notes
Consider adding a pinch of cinnamon or chopped nuts for extra flavor. Store cookies in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 cookies
- Calories: 150
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg