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Double-Decker Chocolate Cherry Cookies are Twice the Fun

chocolate cherry cookies on a plate
PREP TIME
12 min
COOK TIME
48 min
YIELDS
24 to 28 cookies

Why make one flavour of cookie when you make two?! Crafting two different cookie doughs might seem excessive, but when it comes to holiday cookies, the more the merrier! Here we paired a cinnamon-spiced chocolate snickerdoodle together with an almond cherry chip cookie for a festive flavour palette that is sure to impress. A drizzle of melted chocolate and holiday sprinkles make them cookie-exchange ready.

 

 

 

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Ingredients

Chocolate Snickerdoodle Dough

1
cup + 3 Tbsp all-purpose flour
¼
cup unsweetened cocoa powder
1
tsp cream of tartar
½
tsp baking soda
¼
tsp salt
¼
tsp cinnamon
½
cup unsalted butter, softened
¾
cup granulated sugar
1
large egg
1
teaspoon vanilla extract

Cherry Chip Dough

½
cup + 1 tablespoon all-purpose flour
¼
tsp baking soda
¼
tsp salt
4
Tbsp unsalted butter, softened
¼
cup brown sugar
2
Tbsp granulated sugar
¼
tsp vanilla extract
splash almond extract
1
egg yolk
cup chocolate chips
¼
cup dried cherries

Assembly

¼
cup granulated sugar
1
tsp cinnamon
Melted dark chocolate
Sprinkles
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Directions

Step 1

For the chocolate snickerdoodle dough, place the flour, cocoa powder, cream of tartar, baking soda, salt, and cinnamon in a bowl. Whisk to combine and set aside. Using an electric mixer, beat the butter on medium speed until smooth. Add the sugar and mix until light and fluffy, 2 to 3 minutes. Add the egg and vanilla. Mix until combined. Stop the mixer and scrape down the bowl. Add the dry ingredients in two additions, mixing on low speed until the dough comes together. Cover the dough with plastic wrap and chill in the refrigerator as you prepare the second dough.

Step 2

For the cherry chip dough, place the flour, baking soda, and salt in a bowl. Whisk to combine and set aside. Using an electric mixer, beat the butter on medium speed until smooth. Add both sugars and mix until light and fluffy, 1 to 2 minutes. Add the egg yolk, vanilla, and almond extract. Mix until combined. Stop the mixer and scrape down the bowl. Add the dry ingredients in two additions, mixing on low speed until the dough comes together. Stir in the chocolate chips and dried cherries until combined.

Step 3

To assemble, preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside. Place the ¼ cup granulated sugar and teaspoon of cinnamon in a bowl. Swirl to combine. Scoop out 1 tablespoon-size balls of the chocolate snickerdoodle dough and roll into a ball. Place the ball in the cinnamon-sugar mixer and roll around until coated. Place the coated dough ball on a lined baking sheet. Press the back of a tablespoon into the center of the dough ball to create a small indentation (like when creating thumb-print cookies). Scoop out ½ teaspoon-size balls of the cherry chip dough and roll into a ball. Place the ball in the well of the chocolate snickerdoodle dough. Gently press both doughs down together until they are flush with each other. Continue with the remaining dough, spacing the cookies at least 2 inches apart. Bake for 10 to 12 minutes, or until the edges of the cookies are set. Cool the cookies on a wire rack before decorating. To decorate, fill a piping bag, parchment cone, or zip-top bag with the melted chocolate. Snip the end to create a small opening, and drizzle chocolate over the cooled cookies. Add sprinkles before the chocolate dries.

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