Chocolate Cherry Chewies
Indulge in the irresistible combination of rich cocoa, sweet semi-sweet chocolate chips, and tart dried cherries with these soft and chewy Chocolate Cherry Chewies. Perfectly balanced in flavor and texture, these cookies are a decadent twist on classic chocolate treats, with bursts of fruity sweetness in every bite. Quick and easy to prepare, they come together in just 15 minutes of prep time and bake to perfection in under 10 minutes. Ideal for holiday cookie swaps, an afternoon pick-me-up, or satisfying chocolate cravings, this recipe makes 24 cookies that are sure to disappear in no time. Whether enjoyed fresh out of the oven or saved for later, these cookies deliver a fudgy, cherry-studded bite that pairs wonderfully with a glass of cold milk.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.25 teaspoons salt
- 0.5 cups unsalted butter, at room temperature
- 0.5 cups granulated sugar
- 0.5 cups brown sugar, packed
- 1 unit large egg
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 0.75 cups dried cherries, chopped
- 1 cups semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a medium mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set aside.
In a large mixing bowl, use a hand mixer or stand mixer to cream together the unsalted butter, granulated sugar, and brown sugar on medium speed until light and fluffy, approximately 2-3 minutes.
Add the egg, vanilla extract, and milk to the creamed butter and sugar mixture. Mix until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
Fold in the chopped dried cherries and semi-sweet chocolate chips with a spatula until evenly distributed throughout the dough.
Using a tablespoon or a small cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them approximately 2 inches apart.
Bake in the preheated oven for 9-11 minutes, or until the edges are set and the centers look slightly underbaked. The cookies will continue to set as they cool.
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 once cooled or store them in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
163 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.9 g | 9% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 19 mg | 6% | |
| Sodium | 80 mg | 3% | |
| Total Carbohydrate | 26.3 g | 10% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 15.6 g | ||
| Protein | 2.8 g | 6% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 15 mg | 1% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 91 mg | 2% | |
*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.
