Chocolate Cherry Cookies
Chewy chocolate cookies packed with tart cherries and melty chips. A bakery-style treat that’s easy enough for weeknights.
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Servings:
Ingredients
Main Ingredients
- 10 tbsp unsalted butter softened
- 0.75 cup granulated sugar
- 0.5 cup light brown sugar packed
- 3.5 oz beaten eggs about 2 large
- 1.5 tsp vanilla extract
- 0.25 tsp almond extract
- 1.75 cup all-purpose flour
- 0.33 cup unsweetened cocoa powder
- 0.75 tsp baking soda
- 0.5 tsp fine sea salt
- 1 cup semisweet chocolate chips
- 0.75 cup dried tart cherries chopped
- 1 tbsp milk use only if dough seems dry
Instructions
Preparation Steps
- Preheat oven to 350°F. Line two baking sheets with parchment.
- Whisk flour, cocoa, baking soda, and salt in a medium bowl.
- Cream butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in eggs, vanilla, and almond extract until smooth. Scrape the bowl.
- Mix in dry ingredients on low just until combined. If crumbly, add milk gradually.
- Fold in chocolate chips and chopped cherries until evenly distributed.
- Chill dough 15 minutes to firm slightly for easier scooping.
- Scoop 1.5-tablespoon portions onto sheets, spacing 2 inches apart. Gently flatten tops.
- Bake 9 to 11 minutes, until edges set and centers look soft.
- Cool 5 minutes on the sheet, then move to a rack to finish cooling.
Notes
Variation: Drizzle cooled cookies with melted dark chocolate or swap the dried cherries for chopped maraschino cherries (well drained). Storage: Keep airtight at room temperature up to 4 days or freeze up to 2 months.
This recipe is an original creation inspired by classic Chocolate Cherry Cookies flavors. All ingredient ratios and instructions are independently developed.