Prep: 15 minutes

Serves: 30


  • 4 oz. semisweet chocolate, roughly chopped
  • 4 oz. unsweetened chocolate, roughly chopped
  • ¼ cup unsalted butter, cut into cubes
  • ½ cup flour
  • ½ tsp. salt
  • ½ tsp. baking soda
  • 2 large eggs
  • 1 cup sugar
  • 1 tsp. vanilla sugar
  • ½ cup Graceland Dried Tart Cherries
  • ½ cup mini semisweet chocolate chips


Preheat oven to 350° Fahrenheit. Then fit two big baking sheets with parchment paper. Either using a double boiler or in the microwave, melt the chocolate and butter together until smooth and joined. Let it cool for five minutes. With a medium sized bowl, stir the flour, baking soda and salt together. In another bowl, whisk the cooled, melted chocolate withe the eggs, sugar and vanilla extract until smooth and combined. Mix in the dry ingredients and stir until completely combined. Fold the dried cherries and chocolate chips in. Next drop full tablespoons of dough onto the baking sheets, putting them two inches apart. Bake for 10–12 minutes or until set around the edges and shiny and crackly on the top. Let the cookies cool for 10 minutes on baking sheets and then put them on a wire rack to cool entirely.

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