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Love & Salt Chocolate Cherry Cookies

Warm, cozy, and made for lingering, these cookies are the perfect sweet finish to Date Night Done Right. They’re the kind of treat that turns an ordinary night in into an invitation to slow down together—baked just before dessert so the house fills with that irresistible, chocolatey aroma. Whether you enjoy them fresh from the oven with a glass of wine or nibble on them during a movie, they set the stage for a relaxed, intimate evening.

  • Prep time: 25 minutes

  • Total time: 36 hours

  • Servings:   20

Ingredients

  • 1 cup (145g) all-purpose flour
  • ¾ cup (75g) Dutch-process cocoa powder
  • ¾ teaspoon kosher salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 10 tablespoons (141g) unsalted butter, at room temperature
  • ¾ cup (150g) dark brown sugar
  • ⅔ cup (133g) granulated sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 2 cups (305g) semisweet or bittersweet chocolate discs or use 2 cups (340g) chocolate chips1½ cups dried cherries
  • 2 teaspoons (or more) sea salt, for sprinkling

Method

  1. In a medium bowl, whisk together the flour, cocoa powder, salt, baking powder, and baking soda. Set aside.
  2. In a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium-high speed until very light and fluffy, about 5 minutes. Add the egg and vanilla, and mix until fully combined.
  3. With the mixer on low, add the dry ingredients and mix just until incorporated. Add the chocolate discs and dried cherries, mixing briefly to combine. Press plastic wrap directly onto the surface of the dough and refrigerate for at least 24 hours and up to 36 hours.
  4. When ready to bake, heat the oven to 350°F. Line a baking sheet with parchment paper. Portion the dough into balls slightly larger than a half dollar (about 1½ ounces each) and place on the baking sheet, leaving ample space for spreading. Sprinkle the tops with sea salt.
  5. Bake until set around the edges but still soft in the center, about 12 minutes. Transfer cookies to parchment paper to cool. Serve warm.