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By DCT Staff / Thursday, Aug. 11, 2016 09:28 am
Cherry Chocolate Chunk Cookies

August means cherry everything in Door County – drinks, desserts, even savory entrees! Tart Montmorency cherries grow particularly well on the peninsula and are wonderful for cooking and drinks. The Wisconsin Cherry Growers Association touts the health benefits of cherries, including protection against heart disease and inflammation and high anti-oxidant properties. Just one ounce of cherry juice concentrate a day could do wonders for your health. Here are a few recipes we use to have fun with all the juicy cherries, from the book Door County Cherry Recipes from the Market, written by Barbara Wulf. Pick up your copy of her recipes at: Bliss, Cornucopia Kitchen Shop, and Renard’s Cheese & Deli.

These are best right out of the oven when the chocolate chunks are melting in with the cherries! 


2 ¼ cups unbleached all-purpose flour 

1 teaspoon baking soda 

½ teaspoon salt 

1 cup butter, softened 

½ cup white sugar 

¾ cup brown sugar 

2 eggs 

1 ½ teaspoons vanilla extract 

1 ½ teaspoons almond extract 

1 cup dried tart cherries 

¾ cup chopped walnuts 

1 (12 ounce) bag semi-sweet chocolate chunks


Preheat oven to 375 degrees F. 

Grease baking sheets. 

Whisk together the flour, baking soda, and salt. Set aside. 

Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. 

Add the eggs one at a time. 

Beat in the vanilla and almond extracts with the last egg. 

Mix in the flour mixture until just incorporated. 

Fold in the cherries, walnuts, and chocolate chunks, mixing just enough to evenly combine. 

Drop by rounded spoonfuls onto the prepared cookie sheets. 
Bake until browned around the edges, 11 to 13 minutes. 

Cool on cookie sheet for 2 minutes. 

Remove cookies to a wire rack to cool completely.

Recipe courtesy of SturgeonBay.net.

Photo courtesy of dishmaps.com.

36 S. Third Avenue, Sturgeon Bay, WI
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