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!
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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 |
5295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.0 g | 227% | |
| Saturated Fat | 102.0 g | 510% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 2708 mg | 118% | |
| Total Carbohydrate | 920.6 g | 335% | |
| Dietary Fiber | 33.2 g | 119% | |
| Total Sugars | 628.7 g | ||
| Protein | 61.0 g | 122% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 398 mg | 31% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 803 mg | 17% | |
*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.
