Cherry Chocolate Chip Cookies
Indulge in the perfect balance of tart and sweet with these irresistible Cherry Chocolate Chip Cookies! This easy-to-make recipe combines the rich decadence of semi-sweet chocolate chips with the chewy tang of dried tart cherries, creating a uniquely delicious cookie that’s both comforting and sophisticated. With a buttery base, a hint of vanilla, and golden edges that give way to soft, tender centers, these cookies are ideal for holiday baking, dessert tables, or simply satisfying a sweet tooth. Ready in under 30 minutes, this recipe is your go-to for quick, homemade treats that elevate the classic chocolate chip cookie. Plus, they store beautifully, making them perfect for sharing—or savoring all week long!
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 1 cup Unsalted butter
- 0.75 cup Granulated sugar
- 1 cup Brown sugar (packed)
- 2 Large eggs
- 2 teaspoons Pure vanilla extract
- 2.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1.5 cups Semi-sweet chocolate chips
- 1 cup Dried tart cherries
Instructions
Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This should take about 2-3 minutes with an electric mixer.
Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Then, add the vanilla extract and mix until combined.
In a separate medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until no streaks of flour remain. Avoid overmixing.
Using a spatula or wooden spoon, fold in the semi-sweet chocolate chips and dried tart cherries until evenly distributed throughout the dough.
Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
Bake each batch in the preheated oven for 8-10 minutes, or until the edges are golden brown but the centers still look slightly soft.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes. Then, transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.4 g | 15% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 104 mg | 5% | |
| Total Carbohydrate | 38.7 g | 14% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 26.3 g | ||
| Protein | 2.7 g | 5% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 17 mg | 1% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 32 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
