Two Manjari & Sour Cherry cookies on a table.

#8 Manjari Dark Chocolate Cookies with Sour Cherries Cookie Recipe


by Cora-Lea Black

The Valrhona Manjari Chocolate is a 64% dark made exclusively from cocoa beans from Madagascar.  It has bright red fruit notes which gives the chocolate a lot of character and pairs like a dream with the sour cherries in this cookie. In fact,  we pair this same chocolate with tart cherries and pistachios in our The Audrey bar!

1 3/4 cups all-purpose flour
1 1/4 cups Valrhona cocoa powderAvailable at JACEK Chocolate
2 teaspoons baking soda
1/4 teaspoon salt
1 1/4 cups unsalted butter (room temperature)
3/4 cup firmly packed dark brown sugar
1 1/4 cups granulated sugar
2 large eggs
1/4 teaspoon vanilla extract
12 ounces Valrhona Manjari chocolate (coarsely chopped) – Available at JACEK Chocolate
1 1/2 firmly packed cups dried sour cherries (9oz).

1. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment

2. In a bowl, sift together the flour, cocoa powder, baking soda and salt.

3. In a bowl of an electric mixer fitted with the paddle attachment, cram
the butter, and sugars until fluffy. Add eggs and vanilla; beat until well
combined. Add the flour mixture, and beat on low speed until just
combined. Do not overbeat. With a wooden spoon, fold in chocolate and
cherries. (Dough can be frozen at this point, wrapped well in plastic
wrap, up to one month; thaw completely before baking).

4. Form balls of dough, each about 1/4 cup; place balls on prepared baking
sheet about 3 inches apart. Bake until puffed and cracked, 9-11 minutes,
rotating sheets halfway through. Transfer to a wire rack to cool
completely. Cookies can be stored in an airtight container at room
temperature up to 3 days.

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