Chocolate Cherry Cookies in Your Pressure Cooker
These rich and indulgent chocolate cherry cookies use the power of steam in a pressure cooker to quickly infuse flavor, followed by a short oven bake to achieve crispy edges. Perfectly soft inside and deeply chocolaty, they’re a shortcut to deliciousness.
Equipment
- 1 Mixing bowl Large
Ingredients
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- ¾ cup Dutch processed cocoa powder
- 1 cup unsalted butter at room temperature
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1 cup chocolate chunks
- 1 cup dried cherries
Instructions
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, salt, and cocoa.
- In a large bowl, cream butter with both sugars until light and fluffy.
- Add eggs one at a time, then stir in vanilla extract.
- Gradually blend in the dry ingredients just until combined.
- Fold in chocolate chunks and dried cherries.
- Scoop dough by tablespoonfuls onto prepared baking sheets.
- Bake 10–12 minutes until edges are set but centers still soft.
- Let cool 5 minutes on baking sheet, then transfer to wire rack.
Notes
Store cooled cookies in an airtight container at room temperature for up to 4 days, or freeze up to 1 month.