Chocolate Cherries!

Finally, finally, finally I have my time off from work! I can tell you, I’m so in need for vacation! And I have such a huge wanderlust. But to fight this wanderlust the cute Sylvi of Sylvi’s Lifestyle and me fly to Chicago on Monday! I’m so excited.


Schoko Kirsch Cookies 1

Schoko Kirsch Cookies 3


I considered to let slip in my passion for traveling in form of Travel Guides to Baking Avenue. Would you like that? Then you’d get the first guide to Chicago at the end of May. 🙂

Of course you can get a sneek peek of Chicago on Facebook, Instagram (@girlofbakingavenue) and Snapchat (msnobody22). 😉 And so that you can withstand the time where I’m on vacation you get a super tasty and easyrecipe from me, for when you reeeeally need some cookies. 🙂  


Schoko Kirsch Cookies 2

Schoko Kirsch Cookies 4


 I prepared Choco Cherry Cookies! And the feedback of my colleagues was throughout positive. 😉 So you really should bake them! Admittedly you need to bring a bit wait with you, because the dough needs to rest in the fridge for a while, but afterwards they’re ricky tick ready. 🙂

Choco Cherry Cookies
Yields 10
Cookies stay fresh and soft in an airtight container up to 7 days.
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Prep Time
2 hr 15 min
Cook Time
10 min
Total Time
2 hr 25 min
Prep Time
2 hr 15 min
Cook Time
10 min
Total Time
2 hr 25 min
  1. • 115 g soft butter
  2. • 100 g sugar
  3. • 100 g brown sugar
  4. • 1 eggs
  5. • 1 tsp vanilla extract
  6. • 125 g flour
  7. • 60 g unsweetened cocoa
  8. • 1 tsp baking powder
  9. • 1/8 tsp salt
  10. • 2 tbsp (about 30 ml) milk
  11. • 125 g soft cherries (eg from Seeberger)
  12. • some white chocolate
  1. Put the butter in a bowl and beat it for about 20 seconds until it’s very creamy. Add both sorts of sugar with the mixer running. Mix it until it’s light and fluffy. Beat in the egg and vanilla. Scrape down the sides of the bowl as needed. In a separate bowl, sift the flour, cocoa, baking powder and salt together. Slowly add to the other ingredients. Stir in the milk, then fold in the cherries. The dough will be thick and very sticky. Chill for at least 1-2 hours.
  2. Preheat oven to 180 °C/356 °F. Line a large baking sheet with baking paper and set aside. Take 1 table spoon of chilled dough and roll into a ball with your hands. Place 9 balls onto the sheet and place them in the oven for 10-13 minutes. Cookies will appear undone and very soft. Allow to cool on the cookie sheet for at least 5 minutes before transferring to a wire rack to cool completely.
  3. Melt the chocolate in a bain-marie and decorate the cookies with it.
Baking Avenue
Schoko Kirsch Cookies 6
Schoko Kirsch Cookies 9

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