Chocolate Chunk and Cherry Cookies
Indulge in the perfect blend of sweet and tangy with these Chocolate Chunk and Cherry Cookies! Bursting with rich, melty semi-sweet chocolate chunks and chewy, slightly tart dried cherries, these cookies offer a delightful twist on the classic chocolate chip cookie. The dough is infused with hints of vanilla and a luxurious buttery base, and a sprinkle of flaky sea salt takes their flavor to the next level. With a prep time of just 20 minutes, you’ll love how easy they are to whip up. Perfect for holiday gatherings, afternoon snacks, or dessert, these soft and golden cookies are destined to become your new favorite treat. This recipe yields 24 decadent cookies and stores beautifully, so you can enjoy them all week long!
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Recipe Information
Ingredients
- 2.25 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup unsalted butter, softened
- 0.75 cup granulated sugar
- 0.75 cup light brown sugar, packed
- 2 teaspoons vanilla extract
- 2 units large eggs
- 1.5 cups semi-sweet chocolate chunks
- 1 cup dried cherries
- optional flaky sea salt (for sprinkling)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes using a hand or stand mixer.
Beat in the vanilla extract and eggs, one at a time, until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Using a spatula, fold in the semi-sweet chocolate chunks and dried cherries until evenly distributed throughout the dough.
Scoop the dough into heaping tablespoon-sized balls and place them onto the prepared baking sheets, spacing them about 2 inches apart.
Optional: Lightly sprinkle a pinch of flaky sea salt on top of each cookie dough ball for an added layer of flavor.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers look just slightly underdone.
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring 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 |
5392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 275.2 g | 353% | |
| Saturated Fat | 169.0 g | 845% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 889 mg | 296% | |
| Sodium | 3046 mg | 132% | |
| Total Carbohydrate | 705.5 g | 257% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 459.8 g | ||
| Protein | 50.9 g | 102% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 409 mg | 31% | |
| Iron | 25.0 mg | 139% | |
| Potassium | 1801 mg | 38% | |
*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.
