Let me tell you about these Double Chocolate Cherry Crisps. Imagine biting into something that’s chocolatey and sweet, but then — SURPRISE — there’s this tangy cherry tang that just makes you smile. They feel fancy, but they’re ridiculously easy to make. It’ll be love at first bite, promise. And hey, who doesn’t need another reason to eat more chocolate?

This dessert has a special place in my chaotic (but lovable) family life. Whenever my husband catches a whiff of these crisps baking, you can see this ridiculous grin on his face. It’s become one of those “make it anytime you want to see your loved ones’ eyes light up” dishes. Once, when I absentmindedly forgot we were out of chocolate chips (a travesty), my little one declared it a “cherry cookie day” and, I kid you not, started an impromptu dance party in the kitchen. It’s fun, it’s messy, and it’s so very us.

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Why You’ll Love This Double Chocolate Cherry Crisps

– Two words: double chocolate. You’re basically a hero for making these.
– Cherries add this zingy twist that no one sees coming.
– They look like you spent hours on them, but we know it took a playlist to get through.
– Makes your house smell like something dreams are made of.

How to Make It

Alright, grab that mixing bowl, because we’re about to get chocolate everywhere. First, you’re going to melt the chocolate… probably best to use a microwave unless you want (or need) an arm workout. Toss in the butter and stir until you’re looking at liquid gold. Then, mix the dry stuff. Flour, baking soda, and all those powdery good vibes. It might spill a bit, but that’s cool — we’re all friends here. Now, mix everything, add the cherries, and if your kid or pet tries to sabotage, make sure you sneak them one so they chill while you finish up.

Ingredient Notes

– Chocolate: Use the good stuff. It’s front and center here, so let’s not go halfway.
– Cherries: Honestly, they make it what it is. Tart, sweet little pieces of joy.
– Butter: I once tried margarine. Let’s never speak of it again.

**Recipe Steps: You must fill the “Recipe Steps” section with a clear, step-by-step version of the instructions. Do not leave it empty. Summarize the main actions from the ‘How to Make It’ section in concise steps. Each step should start with a verb and follow a numbered format.**

1. Melt chocolate and butter together until smooth.
2. Combine flour, baking soda, and salt in a separate bowl.
3. Mix wet and dry ingredients until combined.
4. Fold in cherries.
5. Scoop onto baking sheet and bake until edges are set.

What to Serve It With

Serve these with a tall glass of cold milk, or, you know, just eat them warm out of the pan when no one is looking. They’re even stunningly good with a big scoop of vanilla ice cream.

Tips & Mistakes

Storage Tips

Plop them in an airtight container once (if) they cool; they’ll stay fresh for days. Or, you might wake up at 3 a.m. craving a midnight snack. No one’s judging.

Variations and Substitutions

Out of cherries? Been there. Try cranberries or even raspberries. I’ve swapped chocolate chips for big chunks — just because I had them. It’s all good, seriously.

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just switch the soy sauce for tamari or coconut aminos. I’ve done it more times than I can count. Still tastes bomb.

Do I have to peel the pineapple first? Asking for a friend.

Yeah… definitely peel it. Unless you’re into chewing bark. It’s not fun, trust me.

Can I use canned pineapple instead of fresh?

Been there, done that. Just drain it like your life depends on it. Still good, just not *as* wow.

How sweet is this? Can I tone it down a bit?

You totally can. Cut the sugar a little or swap in honey or maple syrup. I’ve done both when I ran out of brown sugar.

What if I skip the sesame oil?

Honestly? It’s fine. You’ll lose that toasted vibe, but it’s not a dealbreaker. Still delicious.

Remember it later

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