Dark Chocolate, Tart Cherry + Sea Salt Cookies

There is literally so much to discuss I don’t even know where to begin. First, my daughter’s team came in third at the junior olympics. I know, crazy right? I didn’t talk about it much before we left because I didn’t want to put any pressure on her + be that annoying parent to you guys (I get it). But, it was truly exciting and I’m not even in the ballpark of an athlete/jock/sport’s enthusiast. AND, can I just write a brief love letter to the entire Bay Area? I love you…I really do. Your coffee…your sweet treats…your hideous traffic…I love it all.

Second, what the hell is happening on Instagram. For those of you not on Insta, just skip over this paragraph. For those of you on Instagram…seriously…what is happening?!?! First the algorithm…for those of you that don’t know, it changes the order in which you see photos in your feed. It went from chronological to a computer program deciding what it thinks you want to see first. Totally put a twist in my knickers. Then it was weeks of a photo doing off-the-charts amazing and then crickets, photos getting no love. Usually, all photos are roughly in the same ballpark. I blame that said algorithm. And NOW, um, live streaming video on Instagram?!?! It’s all too confusing. I love Snapchat because for better or worse, I can go on there with zero make-up and morning face, throw a filter over it and I feel like a million bucks. Insta? No filters. Nada. I can’t help but think they’ll step up their game. But I think of Instagram as such a picture perfect place…does this mean I have to put make-up on every morning?!? Doesn’t that defeat the entire purpose of working from home? Totally thrown off my axis. Mind blown. Stay tuned for further developments as the live-streaming video arms race continues…

Third, what the hell? Is summer seriously already coming to a close. I can’t quite digest this…it all happened so fast. It’s like I got roofied in May and I’m just coming to. What can we do to maximize these last few weeks? I’ve got a death grip on August and I don’t want to let go. The school year feels like an imminent war…looming off in the distance. Have you guys read All the Light We Cannot See?? You know the beginning scene…you can hear the soldiers coming, the missiles overhead. Thinking I need to take up meditation and yoga again. Thoughts?

Fourth. Um, my son is still with his dad traipsing around Asia. This is killing me. He’s been gone for far too long. Definitely ready for him to come home, snuggle and eat my pizza like it’s the best thing on the planet and ask me to make cookies.

And last but certainly not least… I’m really into easy food because of all the summer busy-ness. I’m actually going to try to commit to making all things relatively quick and easy on here. Except for sweets, I can’t make that commitment. But, when it comes to savory, I need it to be easy right now. When I started the blog, and I’ve said this before, it was as much for you as it was for me. I wanted to start saving my favorite recipes so that I would have some record of them. Like my five-spice plum jam. But my friends fog over when I tell them I want to put five-spice plum jam on the blog. They tell me they’ll never make it (even though they should). They want quick meals. And cookies. Lots of cookies. I’m still putting the five-spice plum jam up here and you all will be completely blown away with how easy and delicious it is. I mean it. But first, we must bake cookies and talk about summer and Instagram and The Night Of (seriously, you started watching it…right?!?) and how we’re going to cope come fall. Yes, let’s bake. It’s the only reasonable thing to do with all of this chaos around us….

A couple of quick notes on this cookie. First, I saw Thalia from Butter and Brioche make these cookies on Snapchat (they were STUNNING) and she was kind enough to share the recipe. The original recipe is from this blogger’s cookbook. Thalia made the recipe into ice cream sandwiches, which you can see here. I futzed with the flours because I can’t handle buckwheat (that was in the original) and I wanted more chocolate, more cherries, more vanilla and I changed the technique a bit, which I’m known to do. I know people often say they either like cake-y or thin and crispy cookies…I can’t take sides…it would be like picking a favorite child…I love them equally. But, for the sake of preparing your mouths…these have the slightest crispy-ness around the edges. The center of the cookie doesn’t have the usual girth of my cookies, it’s a bit thinner, with some nice chew to it. These are loaded with bits of chocolate and cherries and sea salt so that each bite is a revelation. So, without further ado, let’s make cookies. Unless you’re out-on-the-town tonight shoving your face with cocktails and food, this is what you should be doing…martini in hand, fluffy socks on feet, Nina Simone blasting through the Beats and spoonfuls of dough getting shoveled into your mouth.

It’s hot as balls, but let’s bake betches…

dark chocolate, tart cherry + sea salt cookies | recipe via DisplacedHousewife | easy + quick cookie recipe, slightly crispy around the edges, chewy everywhere else, every bite loaded with chocolate + cherries

dark chocolate, tart cherry + sea salt cookies | recipe via displacedhousewife | quick + easy cookie recipe loaded with cherries and chocolate...crispy on the edges, chewy in the middle @displacedhousewife

dark chocolate, tart cherry + sea salt cookies | recipe via DisplacedHousewife | Quick + easy cookie recipe with slightly crispy edges and chewy everywhere else @displacedhousewife

{ dark chocolate, tart cherry + sea salt cookies }

Makes About 3 Dozen Cookies

INGREDIENTS

  • 1 1/2 cups of brown sugar (you can use dark, muscovado or light, your call), packed
  • 1 stick (4 ounces) unsalted butter, softened
  • 1/2 cup sunflower seed oil or other neutral oil*
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tablespoon pure vanilla extract
  • 2 cup white whole-wheat flour**
  • 1 cup bread flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 3 cups dark chocolate, coarsely chopped or chips
  • 1 cup dried tart cherries, coarsely chopped
  • Sea salt flakes for the tops (optional)

*You can omit the oil and use an additional stick of butter (4 ounces)  in its place. It will change the taste and texture of the cookie a bit, but will still be delicious.

**I love white whole-wheat flour. It makes the cookies come out lighter than if you use regular whole wheat flour. However, if regular whole wheat is all you have, it is fine to use…just know the cookies will be denser than if you had used the other!

***One last quick note on flours. I have only tested with the flours listed above. I use these flours often in my cookie and baking recipes…so if you get them, I’ll have lots of recipes for you to use them with. I wouldn’t have you go to the trouble of using different flours if I didn’t think it was worth it. If you happen to make these cookies using other flours, would you please note your results in the comments below so others can see? Thank you so much!! xo

INSTRUCTIONS

  1. Preheat your oven to 375 degrees F. Make sure you have a rack in the top third of your oven. Line a baking sheet with parchment paper or a silpat.
  2. In an electric stand mixer fitted with the paddle attachment, cream your brown sugar, butter, oil and granulated sugar on medium speed until fully incorporated. Add the eggs + vanilla and mix on medium until everything is well blended.
  3. In a medium bowl whisk together whole wheat flour, bread flour, baking powder, baking soda and sea salt.
  4. Dump the flour mixture into the electric stand mixer and mix on low until the cookie dough is barely blended. You still want to see streaks of flour. Take the bowl out of your stand mixer and fold in the chocolate and cherries until just mixed.  (Side Note: You can put the dough, wrapped tightly in plastic wrap, in the fridge for several days at this point, if you want to make the cookies another day. Additionally, you could also roll the dough into balls, freeze in a single layer on a cookie sheet and then shove them in a resealable plastic bag and put back in the freezer to have cookies on-demand…just add a minute or two to the bake time.)
  5. Roll into balls of about 2 tablespoons each and allow about 2 inches of space between the dough balls. I like to freeze the dough balls for about 10 minutes prior to baking…this step is optional, but I like how it helps the cookie maintain their shape whilst baking (I don’t like super flat cookies).
  6. Bake the cookies in the top third of the oven for about 12-13 minutes. Fresh out of the oven, sprinkle with the sea salt flakes.  Allow to cool on the baking sheet for 5 minutes post baking and then move to a cooling rack to finish cooling down.
  7. You’re done. They’re a revelation, am I right?
{ on my mind }
  • This time last year: I made this Chocolate + Espresso Birthday Cake that is still one of my favorite cakes!! And then I made this Ricotta Salata, Baby Spinach, Charred Corn Buttermilk Pasta Salad…oh my god, you will die. This is SO GOOD!!!!
  • AND, to my surprise, as I was looking up my recipes from year’s passed something amazing happened… I realized that this month DisplacedHousewife is officially TWO YEARS OLD!! Woah. Wait, what?!?! How did that happen? We must celebrate…I’ll think of something. But first, in my very first month, I posted the following recipes (be kind regarding photos and stuff): Pear Coffee Cake (this means my pears should be ripe any minute now); a Fresh Tomato Crostata (this is so good…but need to reshoot the photos!); Lemon-Rosemary Chicken + Tzatziki (a family favorite); Overnight Cinnamon Rolls (love…this is really just Alton Brown’s recipe with my instructions…); Lemon-Ginger Pavlova with Strawberry Sauce (seriously though, I need to fix the photos…but this is delicious); GF Chocolate Chip Banana Cookies (I totally forgot about these!!!); Lime Basil Vodka Mojitos (HELLO beautiful); and finally, my first post EVER: Curried Carrot Soup with Herb Yogurt Sauce….this is SO GOOD…hot or cold. Love. Wow….I seriously needed to start a food blog…I clearly had a lot to share right out of the gate.
  • So, I got a new camera and some lenses…the next natural step seemed like Lightroom and Photoshop. I’ve used Photoshop before (yearssss ago), but Lightroom…hmm…I need someone to come spend the day with me. Ayudame.
  • I have a new Daily Harvest code and I’m so excited!! With this one, your first three smoothies are free! The code is simply rebecca …pretty fired up to have a code named after me. Simply, rebecca. Now that Instagram has the live video thing (again, what?!?), I will do some videos of these smoothies in the upcoming weeks so you can see how awesome they are. Fresh, largely organic, delicious, easy. I only push amazing stuff. This is amazing.
  • These cookies…I had so many requests on Instagram for these cookies I had to post the recipe. I have several other cookies queued up and ready to go (Chocolate Malted Cookies…whaaa????), but I wanted to get these out there so you all could make them stat. Delicious.
  • Tips for the upcoming year…what tools do you use to get organized? I thought about putting together a family Google Calendar…everyone has to put their shiz up there or it doesn’t happen? I want to hear everything you have to say about this. Because I feel like I need to be armed and ready…now.
  • I’ve had the itch to move as of late. Do you ever get that way? Either you live in the city and want more space or you live in the sticks and you’re craving more energy. Currently, I’ve really been craving city living. I miss walking out my front door and walking to restaurants and shops and to get groceries… So, I need all of my city followers to post why they hate living in the city to help me get over this…because it’s really annoying. Or, I guess, tell me what I’m missing?! ;)
  • I was so excited to share this recipe I got up at 5:30 in the morning to write it up. Seriously. That excited.
  • Stay tuned for my next post: BREAKFAST NACHOS!!! It’s happening…they’re amazing…if you’re on Snap you got a sneak peek. I don’t know why we haven’t been eating these every day for decades.
  • Sending you guys lots of love and laughs. Have a wonderful week!

–Rebecca xoxo

dark chocolate, tart cherry + sea salt cookies | recipe via DisplacedHousewife | quick cookie recipe with slightly crispy edges and chewy in the middle...loaded with cherries + chocolate in every bite @displacedhousewife

 

22 Comments

  • Anna Wright 2017/03/14 at 7:20 AM

    YUM YUM YUM!!! I made this Dark Chocolate, Tart Cherry + Sea Salt Cookies recipe on my son’s birthday party and people RAVED about it! I made it per your directions and it was wonderful. I even gave you credit for making me shine! THANK YOU!

    Reply
  • Alison 2017/02/21 at 8:27 AM

    Planning to make these with buckwheat and spelt flours… will let you know how they go! ;)

    Reply
    • Rebecca Firth 2017/02/23 at 7:11 PM

      Hi Alison! I can’t wait to hear how they go. I LOVE this cookie recipe!! xoxo

      Reply
      • Alison 2017/03/17 at 11:34 AM

        They are SO GOOD! Made them with wholemeal spelt and buckwheat, replacing the egg/s with Aquafaba, and they are divine! Thank you for such a gorgeous recipe!

        Reply
  • Coco in the Kitchen 2016/10/12 at 11:04 PM

    I’ve been all over your site, looking for a cookie recipe I wanted to make.

    I want to make them all….

    but, I won’t. Tonight, I’ll just make these.

    We’ll see about tomorrow.

    Reply
    • DisplacedHousewife 2016/10/13 at 2:25 PM

      Coco — I hope you did make these — they are SO DELICIOUS!! Definitely one of my favorite cookies!! xoxo

      Reply
  • Arantza 2016/08/11 at 4:04 PM

    Hi everyone!
    I just baked these beauties this morning and they are simply awesome! Really easy to make and even easier to eat! Anyway, since I couldn’t find white whole wheat flour where I live, Rebecca very kindly suggested adding 2-3 tablespoons of all purpose flour. I added 2 and a half and they came out chewy and soft inside; outside they are a bit crispy, which is great! Mine are a bit of a “bastard” cookie since I couldn’t find dried tart cherry either; so I added dried cranberries. I’ll have to look further for these ingredients! Thanks so much for the help, Rebecca! You’re awesome!
    xoxo

    Reply
    • DisplacedHousewife 2016/08/12 at 2:01 AM

      Thank you so much Arantza!!! I love it when people make changes and report back. I am so glad that you loved the cookies and I think that your ‘bastard’ version sounds perfect!!!! Sending lots of love!! xoxo

      Reply
  • Laura | Tutti Dolci 2016/08/10 at 12:49 AM

    I can’t even tell you how I need *all* the cookies right now and it’s taking everything in me not to whip up a batch of these beauties right this second. Do you deliver? ;)

    Reply
  • Cathy | whatshouldimakefor.com 2016/08/08 at 3:45 PM

    i gotta think there’s room for cookies and plum jam on the blog. i promise you i’ll make it! and these cookies…i always love a hint of salt on my sweets these are stunners. totally watching the night of….awesomeness. and please tell me you’re watching peaky blinders on netflix! i’m mid-binge and can i just say i won’t be mad at a very rainy day so i can finish it. soooo good.

    Reply
    • DisplacedHousewife 2016/08/08 at 5:10 PM

      Hi Cathy! I’m not watching Peaky Blinders?!?! I must go put it in the queue stat!! So so glad that you’re watching The Night Of…it has me on the edge of my seat. And yes to salt + sweets…the best. Happy Monday my friend!! xoxo

      Reply
  • Alida | Simply Delicious 2016/08/07 at 8:08 AM

    Love, love LOVE these cookies. Could you be a doll and drop of a couple dozen for me to eat in bed? Kthxbye! x

    Reply
  • Dawn @ Girl Heart Food 2016/08/04 at 1:46 PM

    Congrats to your daughter and her team!! Yay!

    I don’t understand why Instagram changed things when it seemed to be working perfectly fine…ugh!!

    I can’t believe we’re coming on the end of Summer, either. Freaking crazy!

    This cookies look awesome. I LOVE sweet/salty combos. The best, right?!

    Can’t wait to see those breakfast nachos :)

    Reply
    • DisplacedHousewife 2016/08/04 at 3:38 PM

      Thank you Dawn!!! Instagram…it’s bizarre…I already feel like Instagram Stories are shaping up to be short, sweet and maybe more polished…while Snapchat is less polished and a little more freestyle? I have no idea?! It’s funny-weird. But YES, breakfast nachos…life changing!!! xoxoxo

      Reply
  • Mary Ann | The Beach House Kitchen 2016/08/04 at 12:28 AM

    You are totally hilarious Rebecca! I’m always laughing out loud reading your posts! Congrats to your daughter and her team! Yahoo! These cookies…hello….DELICIOUS! I saw the ice cream sandwiches on Thalia’s blog and immediately started drooling. I can’t wait to try your version too because I’m sure it’s totally spectacular! And end of summer?? Say it isn’t so! I’m hanging on! (Saw Halloween decorations at Home Goods today…what the?????)

    Reply
    • DisplacedHousewife 2016/08/04 at 2:08 AM

      Thanks Mary Ann!! You’re so nice!! It was so much fun watching my daughter’s team play…so happy for them…they worked hard for it.

      Thalia’s ice cream sandwiches look amazing and I love rye flour in cookies…I bet it tastes delicious. I really want to make them!!

      As much as it cringes me that Halloween decorations are here…it semi makes me excited for pumpkin scones. I was thinking about them earlier today. Hang onto summer with me!!! Let’s savor every last second!! xoxox

      Reply
  • Karen @ Seasonal Cravings 2016/08/03 at 9:00 PM

    Your posts crack me up! Love reading them. I hope I don’t have to give up insta and sign up for snapchat. Do I? Ugh. I’m a little behind on both. These cookies look amazing with cherries and chocolate. Back to school treats perhaps…

    Reply
    • DisplacedHousewife 2016/08/03 at 9:27 PM

      Why thanks Karen!!! That makes me happy!! …umm…Snapchat…I thought it was the stupidest thing ever at first. But now I’ve gotten to know some of my favorite bloggers and Instagram peeps better, because of it. There’s something a bit more intimate and unpolished compared to Instagram. I kind of like having both?! But, we’re adaptable. I have a feeling that a year from now the landscape will be completely different. But consider Snapchat… And yes, I’m thinking with the whole wheat flour that these qualify as an after school treat! ;) xo

      Reply
  • heather (delicious not gorgeous) 2016/08/03 at 7:50 PM

    congrats to your daughter’s team!! what sport? and i have to say, the bay area is pretty amazing (: hope you got to try some of the sf/bay area pastries while you were there.

    and i feel the same way about instagram stories. it’s exactly the same as snapchat, just a different place to do it (plus i really don’t feel like the instagram vibe can go with how casual snapchat/disappearing stories are).

    Reply
    • DisplacedHousewife 2016/08/03 at 8:18 PM

      Thank you!!! She plays water polo and YES, we ran into SF on our way out of town and grabbed a ridicules amount of treats from Tartine.

      It will be interesting to see how this rolls out… I really like the casual-ness of Snap… We shall see!! xoxo

      Reply

Leave a Comment