Chocolate Cherry Cookie Cakes

chocolate-cherry-cookie-cakes
Photo by Hector Manuel Sanchez
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 440 calories
    • Fat 22 g
    • Sat Fat 13 g
    • Cholesterol 125 mg
    • Sodium 330 mg
    • Protein 4 g
    • Carbohydrate 58 g
    • Sugar 40 g
    • Fiber 2 g
    • Iron 1 mg
    • Calcium 26 mg

Heat the oven to 350°F. Butter 4 shallow (4 oz.) ramekins. Combine the dark brown sugar, granulated sugar, and butter in a large bowl and stir until creamy. Stir in the egg yolks and vanilla extract. Stir in the flour, baking soda, salt. Fold in the chocolate and cherries.

Divide the batter evenly among the ramekins. Bake until the tops are set and golden brown and the centers are a little bit soft, 15 to 18 minutes. Serve hot topped with ice cream, if desired.

Ingredients

  1. Check 4 tablespoons unsalted butter, room temperature, plus more for the ramekins
  2. Check 2 tablespoons packed dark-brown sugar
  3. Check ¼ cup granulated sugar
  4. Check 2 large egg yolks
  5. Check 1 teaspoon pure vanilla extract
  6. Check ½ cup all-purpose flour
  7. Check ¼ teaspoon baking soda
  8. Check ½ teaspoon kosher salt
  9. Check ½ cup bittersweet chocolate chunks
  10. Check ¼ cup dried cherries, chopped
  11. Check vanilla ice cream, optional

Directions

  1. Heat the oven to 350°F. Butter 4 shallow (4 oz.) ramekins. Combine the dark brown sugar, granulated sugar, and butter in a large bowl and stir until creamy. Stir in the egg yolks and vanilla extract. Stir in the flour, baking soda, salt. Fold in the chocolate and cherries.
  2. Divide the batter evenly among the ramekins. Bake until the tops are set and golden brown and the centers are a little bit soft, 15 to 18 minutes. Serve hot topped with ice cream, if desired.