Average: 0 (0 votes)
Active time
20 minutes
Total time
1 hour 20 minutes
24 cookies
Serving Size
one 2-inch round cookie

¾ cup (170g) butter or trans-fat free margarine, softened

¾ cup (165g) packed brown sugar

2 egg yolks

1 ½ cups (180g) whole wheat or whole spelt flour

1 teaspoon baking soda

¼ teaspoon salt

1 cup (170g) bittersweet chocolate chips or chunks

½ cup (75g) dried cherries

  1. In a large bowl, beat the margarine with the brown sugar until well combined. Stir in egg yolks and salt until smooth. 
  2. Sprinkle with flour and baking soda. Mix until a stiff dough forms. Fold in chocolate chips or chunks and cherries.
  3. Form into a 3-inch thick log and refrigerate at least one hour or over night.
  4. Preheat oven to 350°F (180°C or gas mark 4). Line two large cookie sheets with parchment paper or coat with cooking spray. Cut dough log into ¼-inch cookies and place on the cookie sheets 1 inch apart.
  5. Bake 10-12 minutes until cookies begin to firm. Cool on cookie sheet 3-4 minutes then remove to a wire rack. Cool completely before storing in an air-tight container for up to 3 days.

Recipe and photo courtesy of Chef Jennifer Iserloh, who is founder and president of Skinny Chef Culinary Services, where healthy living means happy living.

How'd it Taste?

where the sugar grams iun nutrition info????? sounds like good recipe but im watching sugar!! huge oversight
Hi Catressa - Thanks for reaching out. We've updated the Nutrition Facts to include sugar. This recipe has 12g of sugar per serving (7g of which is added sugar).

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