Sargent Choice Test Kitchen: Chocolate Chip Cherry Cookies

Close-Up picture of cherry chocolate chip cookies

October 20, 2023
Ashly Estrada, Nutrition Student

Why We Chose This Recipe

  • This recipe is a Sargent Choice favorite that has been made by many Boston University students over the years.
  • The cookies are both delicious and nutritious!
  • Baking these cookies can be a joyful and tasty way to celebrate the upcoming holiday season.

Yield: Makes 30 cookies

Ingredients:

  • 1 cup 100% whole white wheat flour
  • 1/3 cup cocoa powder, unsweetened
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ¾ cup granulated sugar
  • 1/3 cup unsalted butter
  • 1 tsp vanilla extract
  • 1 large egg
  • 2/3 cup dried cherries (we did half dried cherries and half cranberries) + Hot water
  • 3 tbsp semi-sweet mini chocolate chips or regular chocolate chips roughly chopped

Directions

1. Preheat the oven to 350 F.
2. Measure out 2/3 cup dried cherries into a bowl and cover with hot water. Let sit while mixing together other ingredients. If using cranberries, soak them with the cherries.
3. Lightly spoon flour into a dry measuring cup; level with a knife.
4. Combine flour, cocoa, baking powder, baking soda, and salt, stirring with a whisk.
5. Place sugar and butter in a large bowl; beat with a mixer at high speed until well blended.
6. Add vanilla and egg; beat well. With the mixer on low speed, gradually add the flour mixture. Mix just until combined. If the batter seems too thick or will not stir together well, add 1 tbsp of water.
7. Drain cherries and fold them into batter with chocolate chips. (If your batter is dry, you can opt to not completely drain the cherries and use some of that water to moisten the dough)
8. Drop mixture by tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray. (It may help to flatten the dough into disks)
9.  Bake at 350 F for 12-15 minutes or just until set. Remove from oven; cool on pans 5 minutes. Remove from pans; cool completely on wire racks.

Students mixing cookie batter

What We Liked

  • This recipe substituted white whole wheat flour for all-purpose flour. White whole wheat flour has a similar nutrient content to traditional whole wheat flour, but with a milder flavor, lighter color, and less grainy texture. The cookies had a great texture and tasted delicious!
  • Using dried fruit was a tasty and colorful way to incorporate more nutrition, including fiber, into this sweet snack. Dried fruit also lasts longer than fresh fruit, which was helpful given there were leftovers after making the recipe.

    Suggestions

    • Dried cherries can be hard to find at some markets, or might not be budget-friendly. Consider substituting dried cranberries or raisins.
    • For a flat, less domed-shaped cookie, flatten the balls of dough after placing on the baking sheet.

    Nutritional Value

    • Substituting whole wheat flour for all-purpose flour is an opportunity to include whole grains, which contain more fiber, vitamins, minerals and heart-healthy oils.
    • The fruit, both fresh and dried, help increase the fiber content of the cookies. Fiber helps us feel satisfied after eating and supports a healthy digestive tract.
    • Given that this cookie is a lower protein snack, it can be consumed with a protein, like a glass of milk, which helps you feel satisfied and satiated after eating.