One of my husband’s favorite recipes, Chewy Chocolate Cherry Cookies! It’s important to use tart dried cherries, I use Montmorency cherries and I cut them up a bit but I don’t worry about that too much. These cookies come out of the oven looking very undercooked, then rest on the hot pan to firm up a bit, then get to their true chewiness once cooled. My biggest issue with fresh flour cookies so far is that they get hard after 1-2 days. I am still trying to figure out how to prevent that but in the meantime, I like to freeze the dough balls or the baked cookies and take a few out at a time.

As you can see in the middle photo, the dough is fairly dry and firm, I included the photo so you can see that this is expected.

Chocolate Cherry Cookie Recipe:

292 g fresh flour, mix od soft white, spelt, sonora, or other!

2/3 C unsweetened cocoa powder

1/2 tsp baking soda

1.5 tsp baking powder

1/2 tsp salt

11 TBS soft butter

2 C white sugar

2 tsp vanilla

2 eggs

1 1/3 C tart dried cherries

1/2 C chocolate chips (preferably mini)

Preheat oven to 350 degrees F

Cream butter and sugar.

Add vanilla and eggs.

Add dry ingredients until just combined.

Add cherries and chocolate.

Scoop 1.5-2 inch balls onto parchment paper or silicone mat.

Bake 12 minutes then cool on pan for 5 minutes. They will seem undercooked until cooled.

Move to cooling rack.

Enjoy!