Chewy Chocolate Cherry Cookies
Indulge in the ultimate combination of rich chocolate and tangy cherries with these irresistibly chewy chocolate cherry cookies. Made with a buttery cocoa-infused dough and packed with semi-sweet chocolate chips and bursts of chewy dried cherries, these cookies strike the perfect balance between decadent sweetness and fruity tartness. Designed to stay delightfully soft and moist, they bake up in just 10 minutes, making them an ideal treat for last-minute cravings or festive occasions. With the natural depth of cocoa, the comforting sweetness of brown sugar, and the sophisticated touch of chopped dried cherries, these cookies are a standout dessert you’ll want to make again and again. Perfect for sharing—or not—store these bakery-worthy delights in an airtight container for up to five days (if they last that long!).
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Recipe Information
Ingredients
- 1 cup (softened) unsalted butter
- 0.75 cup granulated sugar
- 0.75 cup brown sugar (packed)
- 2 whole large eggs
- 2 teaspoons pure vanilla extract
- 2.25 cups all-purpose flour
- 0.75 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoon kosher salt
- 1.5 cups semi-sweet chocolate chips
- 1 cup (roughly chopped) dried cherries
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using a hand or stand mixer until light and fluffy (about 2-3 minutes).
Add the eggs one at a time, mixing thoroughly after each addition. Then mix in the vanilla extract.
In a separate medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Using a spatula or wooden spoon, fold in the semi-sweet chocolate chips and chopped dried cherries until evenly distributed in the dough.
Scoop tablespoon-sized portions of dough and roll them into balls. Place them at least 2 inches apart on the prepared baking sheets.
Bake in the preheated oven for 8-10 minutes, or until the edges are set but the centers still look slightly soft. Avoid overbaking to keep the cookies chewy.
Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve the cookies warm or store them in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
4998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.7 g | 259% | |
| Saturated Fat | 116.2 g | 581% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 1765 mg | 77% | |
| Total Carbohydrate | 854.6 g | 311% | |
| Dietary Fiber | 88.6 g | 316% | |
| Total Sugars | 501.7 g | ||
| Protein | 93.6 g | 187% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 531 mg | 41% | |
| Iron | 50.9 mg | 283% | |
| Potassium | 3497 mg | 74% | |
*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.
