Valentine’s Day is fast approaching and it’s time to make sweets for your sweetie (or sweeties, as the case may be)! I’m so happy to be sharing a recipe with you in support of Cookies for Kids’ Cancer as part of a Valentine Food Blogger Event hosted by Julie at The Little Kitchen (Julie, you rock!). I am always grateful for an opportunity to support important causes, especially when I can get in the kitchen to do it. I think my Triple Chocolate Cherry Cookies are a delicious way to celebrate our Cookies for Kids’ Cancer Valentine’s Day event – chocolate, more chocolate, cherries and pistachios – what’s not to love?
Our goal for this Valentine event is to raise awareness about pediatric cancer, and to make a difference in the fight against it. Did you know that cancer is the number 1 cause of death of children by disease in our country? As you read this, there are more than 40,000 children battling some form of cancer. It’s heartbreaking, and only 4% of the National Cancer Institute’s budget is allocated to research on all forms of childhood cancer combined…that’s not nearly enough to begin finding the cures that are so desperately needed.
If you’d like more information or want to donate to this critical cause, visit our Cookies for Kids’ Cancer fundraising page. Our generous sponsors –Dixie Crystals, Land O’Lakes, and Mediavine – have pledged to match every dollar we help to raise up to $3,000, which is a potential of $12,000! Right now we are just over halfway to our goal, with $1,515 raised, and we hope that as you learn more about Cookies for Kids’ Cancer, you’ll want to join the team!
I wanted a recipe that would be simple to prepare, but unquestionably delicious…seriously, you don’t want anything less that outrageously delectable cookies for your Valentine, am I right?!? My recipe is an adaptation of one of my favorite cookies, Hunka Chunka Chewy Chocolate Chip Cookies from Jill O’Connor’s Sticky Chewy Messy Gooey Treats for Kids. (Sadly I believe the book is out of print, but you can find the Kindle version and hard copies for sale at the link above.) These are basically chocolate chip cookies on steroids – 1/4 cup of dough each, full of chips, and perfectly textured, slightly crunchy on the edges and soft and gooey in the centers.
They are quick and easy to make, and lately I’ve taken to scooping all the dough, baking some and freezing the rest. That way, when we need a cookie fix I can just pull some out and bake them up…in less than an hour, I’ve got a cookie fix! There’s something so comforting about the knowledge that I’ve got cookie dough ready to go at a moment’s notice!
I’ve been tweaking this recipe for years, adding oats, dried fruits and spices, and using different flavors of chips. Most often I make them with semi-sweet chocolate chunks and peanut butter chips, my kids’ favorite. For this Valentine’s Day cookie event, I thought it would be fun to come up with a really dark chocolatey, more adult version of the cookie – something that would be reminiscent of the chewy chocolate chip cookies we loved as kids but with a grown-up twist.
I decided to make a chocolate dough, and replaced part of the flour with dark cocoa powder. (It’s important to sift the cocoa powder in this recipe – otherwise you could end up with lumps of cocoa powder, which you don’t want.)
Because I’m of the firm belief that there is no such thing as too much chocolate, I used both milk and dark chocolate chips; for texture and a bit of sweet-tart to balance the rich chocolate, I added chopped dried cherries. Then, for even more flavor and color, I stirred in chopped pistachios.
Use a cookie or ice cream scoop to get the best, most uniform shape…they’ll look pretty and bake evenly too.
Your house will smell amazing while the cookies bake…and the end result? Heavenly, dark, gooey, melt-in-your mouth cookies that make perfect Valentine’s treats! My husband said these Triple Chocolate Cherry Cookies are some of the best I’ve ever made. I’ll call that a Valentine’s Day success!
I brought some to a friend to try, and told her all about our blogger cookie party in support of Cookies for Kids’ Cancer…she agreed that this was a truly sweet way to support such a wonderful and important cause. If you would like to help, just hop on over to our Cookies for Kids’ Cancer Fundraising Page. We have until February 28th to reach our goal; any amount you’d like to donate will be a wonderful gift to pediatric cancer research, and so very appreciated.
Remember, every day: It’s not how much we give but how much love we put into giving. Mother Theresa Wishing y’all the sweetest Valentine’s Day, filled with deliciousness and love!
- 2 sticks (1 cup) sweet butter, melted
- 1 cup firmly packed dark brown sugar
- 1 cup granulated sugar
- 1 Tbsp. pure vanilla extract
- 2 eggs plus 1 egg yolk (or 2 jumbo eggs)
- 2 cups all-purpose flour
- 1 cup cocoa powder (I use Hershey's Special Dark)
- 1 tsp. baking soda
- 1 tsp. salt
- ¾ cup each: dark chocolate chips, milk chocolate chips, chopped dried cherries and chopped pistachios
- In a large bowl, combine the melted butter, both sugars, vanilla, eggs, and egg yolk.
- Sift the flour, cocoa powder, baking soda and salt into the bowl and mix until combined. (The dough will seem very soft, but will thicken when you add the other ingredients.)
- Stir in the chocolate chips, cherries and pistachios.
- Line two baking sheets with parchment paper or a silpat liner.
- Use a ¼ cup ice cream or cookie scoop to scoop the dough onto the baking sheets - leave room for the cookies to spread a little.
- Chill the dough for 30 minutes (you can chill for up to 24 hours if you want to make in advance - or place the baking sheets in the freezer and once the dough is frozen you can store in the freezer in an airtight container).
- Preheat the oven to 350F.
- Bake the cookies, one sheet at a time, approximately 15 minutes - until they are golden and slightly crisp around the edges but still soft in the center. (If you are baking the cookies from the freezer, they will take about 20 minutes.)
- Let the cookies cool completely on the baking sheet.
- Store in an airtight container for 3 days.
2. Prep time includes 30 minutes chilling time for the dough.