There’s something magical about the combination of tart cherries and rich chocolate that makes these Cherry Chocolate Chip Cookies absolutely irresistible. These cookies strike the perfect balance between chewy centers and slightly crisp edges, with bursts of cherry flavor complementing the melty chocolate chips in every bite.
Whether you’re baking for a special occasion or just craving something sweet, these cookies are guaranteed to become a new favorite in your recipe collection. The ruby-red dried cherries add a pop of color and tangy sweetness that elevates these beyond your standard chocolate chip cookie.
Why You’ll Love This
- Quick prep time – from mixing bowl to table in under 45 minutes
- Perfect texture combination of chewy centers and crispy edges
- The unique cherry-chocolate flavor pairing offers a sophisticated twist on a classic
- Makes a manageable batch (about 4 servings) – perfect for small households
- Freezes beautifully, so you can always have homemade cookies on hand
Ingredients
- ½ cup unsalted butter, softened
- ¾ cup brown sugar
- ¼ cup cane sugar
- 1 egg
- 1 teaspoon vanilla
- 1⅓ cup + 2 tablespoons all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup chocolate chips
- ½ cup cherries, pitted and chopped
Instructions
- Pit and chop cherries if not done already. Preheat oven to 350°F. Line a large baking sheet with parchment paper or spray with nonstick spray.
- Cream butter and both sugars together in a large bowl. Add egg and vanilla, stirring for 1 minute.
- In a separate bowl, mix flour, baking soda, baking powder, and salt.
- Add dry ingredients to wet ingredients. Mix with electric mixer until just combined, avoiding over-mixing. Stir in chocolate chips and cherries by hand.
- Use ice cream or cookie scoop to portion dough onto baking sheet, spacing well apart. Bake for 12 minutes.
- Let cookies rest on baking sheet for 3 minutes before transferring to cooling rack.
Tips & Variations
- For extra flavor, try toasting the dried cherries in a dry skillet for 2-3 minutes before adding them to the dough.
- Substitute white chocolate chips for a sweeter, creamier contrast to the tart cherries.
- Add 1/2 teaspoon of almond extract along with the vanilla for a complementary flavor that enhances the cherry notes.
- For a more festive holiday cookie, add 1/4 cup of chopped pistachios for color and crunch.
- If dried cherries aren’t available, dried cranberries make an excellent substitute.
- For a chewier cookie, reduce the baking time by 1-2 minutes.
Serving Suggestions
These Cherry Chocolate Chip Cookies pair wonderfully with a glass of cold milk or a cup of hot coffee. For an extra special dessert, sandwich a scoop of vanilla ice cream between two cookies for a delicious homemade ice cream sandwich.
They also make a lovely addition to a dessert board alongside fresh fruit, nuts, and a selection of cheeses for a sophisticated after-dinner treat.
Notes
- Store cookies in an airtight container at room temperature for up to 5 days.
- Cookie dough can be frozen for up to 3 months. Form into balls, freeze on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 2-3 minutes to the baking time.
- For perfectly round cookies, use a round cookie cutter to gently shape them while still warm from the oven.
FAQs
Can I use fresh cherries instead of dried?
Fresh cherries contain too much moisture for these cookies. Stick with dried cherries, or if using fresh, you’ll need to reduce their moisture by cooking them down first.
Why did my cookies spread too much?
This usually happens if the butter is too warm. Try chilling the dough for 30 minutes before baking, or if your kitchen is very warm.
Can I make these cookies gluten-free?
Yes! Simply substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture may be slightly different, but they’ll still be delicious.
How do I know when the cookies are done?
The edges should be golden brown, but the centers will look slightly underdone. They’ll continue cooking on the hot baking sheet after you remove them from the oven.
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