Cherry Chocolate Chip Cookies with Emmer & Whole Wheat Flours

I have a real weakness for chocolate chip cookies and needed something for a special occasion this weekend.  I found these Black Forest Chocolate Chip Cookies in A Baker’s Field Guide to Chocolate Chip Cookies by Dede Wilson (page 39). They are—as the name implies—a chocolate cookie with a twist. And, of course, mine are a further modified version of these modified cookies!

Cherry Chocolate Chip Cookies with Emmer & Whole Wheat Flours

Cherry Chocolate Chip Cookies with Emmer & Whole Wheat Flours

I used emmer flour and whole wheat flour versus standard white flour but stayed with the white sugar.  Next time I will try agave; however, since I need to take these to someone else, I thought that—at least with the sugars—I’d go more traditional.

Also, I make my own vanilla extract using either vodka or brandy in a 4 oz bottle with one complete vanilla bean per bottle.  In this case, the vanilla extract I used was the one made with brandy.

Yield: about 5 dozen medium sized cookies


1 cup dried tart cherries, chopped

½ cup Kirschwasser (cherry brandy)

1 1/3 cups plus 1 Tbl emmer flour

1 cup whole wheat flour

1 tsp baking soda

1 tsp salt

1 cup (2 sticks) unsalted butter, softened

¾ cup granulated sugar

¾ cup firmly packed dark brown sugar

1 tsp vanilla extract

¼ tsp almond extract

2 jumbo eggs lightly beaten

3 cups semi-sweet chocolate chips


Microwave the chopped cherries and Kirschwasser for 60 seconds. Let sit for 15 minutes so that the cherries have time to absorb the Kirschwasser.

Mix flours, baking soda, and salt together in a medium-size bowl.

In an electric mixer’s large bowl beat butter on medium-high speed until creamy (2 minutes). Add sugars gradually; beat until light and fluffy (3 minutes).  Slowly add extracts, then eggs, scraping down sides of bowl.  Gradually add the flour mixture; mix until just blended.  Stir in plumped cherries, including 1 Tbl of remaining liquid, then chocolate chips.

Cover with wax paper and the a tight layer of tinfoil over the bowl.

Wilson says to chill for at least 2 hours.  I put it in the refrigerator overnight and baked the cookies the next day.

Preheat the oven to 375 degrees.

Cover cookie sheets with parchment paper.  Drop rounded tablespoons of chilled dough onto sheets.  Bake about 12 minutes.

Put on racks to cool completely.

Final Note: Delicious!  The chocolate does appear to overpower the cherry flavor somewhat—but what chocolate lover would say that was a problem?

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