Introduction
These Chocolate Cherry Cookies are the perfect blend of rich, fudgy chocolate and bright, tangy cherry. Each bite is a little piece of heaven, with a soft, chewy cookie base studded with juicy dried cherries and chocolate chunks. They have a slightly crinkled, brownie-like texture that makes them absolutely irresistible. Easy to whip up and perfect for holiday cookie platters, gifting, or simply satisfying a chocolate craving, these cookies are a timeless classic with a gourmet twist.
Why You’ll Love These Chocolate Cherry Cookies
- Classic Flavor Combo: Chocolate and cherry are a match made in heaven, delivering a perfect balance of rich and fruity notes.
- Chewy & Fudgy Texture: These aren’t your average cookies; they have a soft, dense, and brownie-like chew.
- Simple Ingredients: Made with common pantry staples, making them easy to bake anytime.
- Perfect for Gifting: Their beautiful color and unique flavor make them a thoughtful and impressive gift.
- Versatile: Great on their own, or you can add extra mix-ins like nuts or white chocolate.
Ingredients
- 1 ½ cups (180g) all-purpose flour1
- ½ cup (45g) unsweetened cocoa powder
- 1 teaspoon baking soda2
- ½ teaspoon salt
- 1 cup (227g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- ½ cup (100g) packed brown sugar3
- 2 large eggs, room temperature4
- 1 teaspoon vanilla extract
- 1 cup (170g) semi-sweet chocolate chunks or chips
- 1 cup (150g) dried cherries, chopped
Equipment You’ll Need:
- Baking sheets
- Parchment paper
- Large mixing bowl
- Medium bowl
- Electric mixer (stand or hand mixer)
- Spatula
Instructions
Part 1: Prepare the Dough
- Preheat Oven: Preheat your oven to 5350∘F (6175∘C).7 Line two baking sheets with parchment paper.
- Whisk Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.8 Set aside.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.9
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla extract until fully combined.
- Combine All Ingredients: Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined.
- Fold in Mix-ins: Use a spatula to gently fold in the chocolate chunks and chopped dried cherries until they are evenly distributed throughout the dough.
Part 2: Shape and Bake the Cookies
- Roll into Balls: Scoop out tablespoon-sized portions of dough and roll them into smooth balls. Place the balls on the prepared baking sheets, about 2 inches apart.
- Bake: Bake for 10-12 minutes. The cookies should look set around the edges but may still be soft in the center. Do not overbake, as this will prevent them from being chewy.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.10 They will firm up as they cool.
Storage and Essential Tips for the Best Chocolate Cherry Cookies
- Room Temperature is Key: Make sure your butter and eggs are at room temperature for a smooth, well-combined dough.
- High-Quality Cocoa: Use a good quality unsweetened cocoa powder for a deep, rich chocolate flavor.
- Don’t Overmix: Mixing the flour for too long will develop the gluten, resulting in a tougher, cake-like cookie.
- Chopped Dried Cherries: Chopping the cherries into smaller pieces ensures you get a burst of flavor in every bite.
- Chewy Texture Secret: The secret to the chewy texture is to slightly underbake the cookies. They will continue to cook as they cool on the hot baking sheet.
Share Your Sweet Creation!
Did you bake a batch of these fudgy and delicious Chocolate Cherry Cookies? We’d love to see them! Share your photos on Instagram and tag @FoodieFlow and use the hashtag #ChocolateCherryCookies. What’s your favorite fruit and chocolate combo?
