Dark Chocolate Tart Cherry Cookies

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{ dark chocolate + tart cherry cookies } DisplacedHousewife

da bomb dark chocolate + tart cherry cookie
{ no really, this is it }

I make these cookies often and as I said, I am constantly changing amounts because the cookie was almost there. It just needed a little more work, a little something…and then, it happened. Last weekend I had a bake-off with my daughter and I nailed it. It’s perfection. No more tweaking. I stuck the landing.

I was intrigued with Alton Brown’s use of bread flour in his chocolate chip cookie recipe. Then I saw that the Milk Bar people use bread flour for most of their baked goods…unless they’re using cake flour (another favorite flour of mine…say that one 20 times too). So I decided to throw some in. I also, surprisingly, like white whole-wheat flour in my waffles and pancakes. It gives it this extra oomph of flavor and texture. I wanted that as well, so I threw in some whole wheat flour. Cherries and chocolate? Duh. Such a darling couple. Oatmeal? Keeps everyone legit. Soft, chewy…hitting all the right notes.

I’d like to invite you over for some of these cookies. We’d talk. Drink some wine. No, I think this calls for a martini of sorts. We’d laugh a lot…sit in the Adirondack chairs in the back and look at nature.


{ da bomb dark chocolate + tart cherry cookie }

Makes About 36 Cookies


  • 2 sticks of unsalted butter, at room temperature
  • 1 cup packed brown sugar
  • 2/3 cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • 2 large eggs, at room temperature
  • 1 cup bread flour
  • 1 cup white whole-wheat flour (it’s crucial that it is the white whole-wheat…the cookie will be denser if you use regular whole wheat)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 1/2 teaspoon sea salt
  • 2 1/2 cups oatmeal (I use Quaker Old Fashion)
  • 1 cup chopped dried tart cherries
  • 1 cup chopped dark chocolate (you can also use semi-sweet or whatever floats your boat)
  • Coarse salt for sprinkling


  1. Preheat your oven to 375 degrees F.
  2. In an electric stand fitted with the paddle attachment (or use your arms and a fork), mix the butter, brown sugar and sugar until light and fluffy. About 5 minutes.
  3. Add the vanilla and eggs, making sure to scrape down the sides and that everything is nice and blended.
  4. In another bowl, whisk together (or sift) the flours, baking soda, baking powder and salt.
  5. Add the flour mixture to the butter mixture and mix, by hand, until just incorporated.
  6. Add the oatmeal, dried cherries and chocolate and blend until just mixed. You don’t want to over-mix when you’re working with flour.
  7. If you have the time, chill your dough for 30-60 minutes…it will make it easier to work with.
  8. Line a baking sheet with either a silpat or parchment paper.
  9. Gently mold the cookie dough into little balls…about 1 ½ to 2 tablespoons of dough per cookie. You can put 12 balls per sheet…they don’t spread too much. Don’t overwork you dough here…we’re just gently shaping into balls.
  10. Bake for 11 minutes. They will look a little underdone. That’s good. Just lightly bronzed around the edges.
  11. Let cool on the cookie sheet for 5 minutes, or until you can easily lift them off with a spatula. Let finish cooling on a cooling rack.
  12. Mix up a martini and dinner is served. What on earth are the kids going to eat?

{ dark chocolate + tart cherry cookies } DisplacedHousewife

{ on my mind }
  • I’m obsessed with the  Momofuku Milk Bar cookbook. Specifically, the concept of crumbs. Since they named their crumbs ‘crumbs’, I’m going to call mine ‘crack’. I’m working on graham cracker crack. For some s’more cupcakes. Yes, I’m back on those again. I’m also not totally wild about sprinkles. Just not my thing. BUT, I love the funfetti cake idea…so I’m going to use Fruity Pebbles in place of sprinkles. I’m making these for my friend’s birthday this weekend. Wish me luck…I hope they all turn out. If you don’t have the Milk Bar cookbook and you love to bake, get it. It’s like a really fun baking class.
  • I love Led Zeppelin. Sometimes I think I was born at the wrong time. I would have loveddd to have seen them in concert. Somehow the Song Remains the Same just isn’t the same. Listen to them if you haven’t recently. Dust them off. Give them a spin. It’s still some good shit Maynard. My dad would call it, ‘music to smoke dope to.’ Where is the crying-laughing emoji when I need it?
  • I get to call these cookies Da Bomb because I’m from Long Beach, CA. Otherwise known as The LBC and the home of NWA. I’ve earned it, right? I’m pretty gangster.
  • I recently came across this photo on Instagram. Holy Mother. Is that the most AMAZING thing you’ve ever seen? I’m making this. Soon. I’m loving her Instagram account. Instamazing. Let’s create new words today. Post some of yours.
  • Spring Forward…I don’t like getting up in the dark. Not one bit. People have more heart attacks after the time change. Did you know this? It’s too much. Thoughts? Agree? Disagree? Discuss.
  • Superrrr excited to overeat and drink beer on St. Patrick’s Day. I debuted my corned beef + hash earlier this month. I was a little excited. A premature post, if you will. Here’s your slow cooker guide to a filling day.
  • It’s the last 24 hours of the Saveur Food Blog nominations. Would be mighty grateful if you like all this to nominate DisplacedHousewife. If DH makes it to the final list, I’ll create a kick-ass cocktail. If it doesn’t…I’ll still create a cocktail. But with more booze.
  • Have a stupendous weekend!! I hope you make these cookies. xx

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Rebecca xox


  • Jessica | A Happy Food Dance March 16, 2015 at 3:10 PM

    These look incredible! I love your perseverance – I would’ve totally given up but I’m so glad you didn’t because now I can reap the rewards and make these!

    • DisplacedHousewife March 16, 2015 at 9:30 PM

      I’m totally cool with perseverance when it comes to cookies…and pretty much anything else that has to do with sugar + butter!! These are so good. You must try. Must… xx

  • Lily Lau March 14, 2015 at 6:37 PM

    Alright, if you post these things then it’s not our fault if we fall into temptation! ;)

  • DisplacedHousewife March 13, 2015 at 4:48 AM

    Hi Elizabeth! My kids were just talking about that. I just got the Blackbird cookbook…I’m so making a pie. Thanks for the suggestion. And thanks for the kind words!! xx

  • Elizabeth March 13, 2015 at 3:47 AM

    Thought you might like to know that Saturday is Pi Day.
    Pi is 3.141592653
    3/14/15@9:26:53 Won’t come around for another 100 years or more. Make a pie and celebrate. Love your blog. Thanks!

  • Lynn | The Road to Honey March 12, 2015 at 9:32 PM

    Well it looks like you nailed it this time. Cherry. Chocolate. Oatmeal. And a healthy dose of sea salt to crown it all off. What’s not to love? BTW. . .I’ve been eyeing up the Milk Bar cookbook for a little funsies in the kitchen. You’ve convinced me to get it STAT.

    • DisplacedHousewife March 12, 2015 at 11:36 PM

      Lynn, you must! Without haste. It’s made me think about ingredients more creatively. I also like the voice. Let me know what you think. If my graham cracker crack turns out I’ll post it!! xx