Print

Chocolate Cherry Cookies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 128 reviews

Delight in these rich and chewy Chocolate Cherry Cookies that combine the deep flavor of cocoa with bursts of tart dried cherries and melting semi-sweet chocolate chips. Perfectly balanced sweetness and a soft center make these cookies an irresistible treat for any occasion.

Ingredients

Wet Ingredients

  • 1 cup unsalted butter (softened)
  • 1 cup granulated sugar
  • 1/2 cup brown sugar (packed)
  • 2 large eggs

Dry Ingredients

  • 2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt

Add-ins

  • 1 cup semi-sweet chocolate chips
  • 3/4 cup dried cherries (chopped if desired)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and allow easy cleanup.
  2. Cream Butter and Sugars: In a mixing bowl, cream the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, which helps incorporate air for a tender cookie texture.
  3. Add Eggs: Beat in the eggs one at a time, ensuring each is thoroughly combined before adding the next to maintain a smooth batter.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute the leavening and flavor components.
  5. Mix Dry into Wet Ingredients: Gradually add the dry ingredient mixture to the wet mixture, stirring just until combined to avoid overmixing which can make cookies tough.
  6. Fold in Chocolate Chips and Cherries: Gently fold in the semi-sweet chocolate chips and dried cherries, ensuring they are evenly distributed throughout the dough.
  7. Portion Dough: Drop rounded tablespoons of the cookie dough onto the prepared baking sheets, spacing them about two inches apart to allow for spreading during baking.
  8. Bake: Bake the cookies for 10-12 minutes until the edges are set but the centers still appear soft, ensuring a chewy interior.
  9. Cool: Let the cookies cool slightly on the baking sheets before transferring them to a wire rack to cool completely, which helps them firm up without becoming hard.

Notes

  • For softer cookies, slightly underbake and allow them to finish setting on the baking sheet.
  • You can substitute dried cherries with dried cranberries or raisins based on preference.
  • Chop the dried cherries if you prefer smaller fruit pieces for better distribution.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • To enhance flavor, chill the dough for 30 minutes before baking.

Find it online: https://mealoria.com/chocolate-cherry-cookies-recipe/