Chocolate Cherry Cookies

Imagine biting into a soft, chewy cookie where rich chocolate melts across your palate, perfectly complemented by the sweet-tart pop of cherries. These Chocolate Cherry Cookies deliver an irresistible flavor combination that transforms an ordinary dessert moment into something truly special. The contrast between the deep cocoa notes and bright cherry bursts creates a sensory experience that’s both comforting and exciting. Whether you’re baking for a holiday cookie exchange, weekend treat, or simply satisfying a weeknight craving, these Chocolate Cherry Cookies hit all the right notes. You’ll learn how to create the perfect texture, balance the flavors, and customize these cookies to make them uniquely yours.

Why You’ll Love This Recipe

These Chocolate Cherry Cookies aren’t just another addition to your dessert repertoire—they’re destined to become a regular favorite. The cookie base features a satisfyingly chewy texture with slightly crisp edges that give way to a soft, fudgy center. Each bite delivers the perfect balance of sweetness from the chocolate and pleasant tanginess from the cherries, creating a dynamic flavor profile that keeps you reaching for “just one more.”

What makes these cookies truly special is their versatility. They’re elegant enough for special occasions but simple enough for everyday baking. The deep burgundy cherry pieces create a stunning visual contrast against the rich chocolate backdrop, making them as beautiful as they are delicious.

Best of all, despite their sophisticated flavor profile, these cookies are remarkably straightforward to prepare. The dough comes together in minutes, requires minimal chilling time, and uses ingredients you likely already have in your pantry (plus those cherries!). They’re also incredibly forgiving for novice bakers while still offering that “made from scratch” satisfaction that experienced bakers appreciate.

Ingredients

For these delectable Chocolate Cherry Cookies, gather:

• 1¾ cups (220g) all-purpose flour
• ½ cup (50g) unsweetened cocoa powder (Dutch-processed for deeper flavor)
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¾ cup (170g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• ½ cup (100g) light brown sugar, packed
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 cup (175g) semi-sweet chocolate chips
• 1 cup (160g) dried cherries (or 1 cup drained and patted dry maraschino cherries)
• Optional: ¼ teaspoon almond extract for enhanced cherry flavor

The quality of your cocoa powder significantly impacts the final flavor, so choose a premium brand if possible. For the cherries, dried tart cherries provide a pleasant chewiness and concentrated flavor, while maraschino cherries offer a juicier, sweeter bite with vibrant color. Both work beautifully in these chocolate cherry cookie delights.

Pro Tips

Achieving perfect Chocolate Cherry Cookies requires attention to a few critical details that elevate them from good to exceptional:

First, properly measure your flour and cocoa powder. For accuracy, spoon these ingredients into measuring cups and level with a knife rather than scooping directly from the container. This prevents compacting, which can lead to dry, dense cookies instead of the tender, chewy texture we’re aiming for.

Second, pay careful attention to butter temperature. It should be softened but still cool to the touch—not melted or greasy. When creamed with sugar, properly softened butter creates tiny air pockets that give your cookies the perfect structure. If your kitchen is warm, start with slightly cooler butter as it will soften during mixing.

Finally, don’t rush the chocolate and cherry integration. If using maraschino cherries, thoroughly pat them dry before adding to prevent excess moisture from affecting the dough consistency. For the most attractive presentation, reserve a few chocolate chips and cherries to place on top of each cookie dough ball just before baking. This creates bakery-worthy cookies with visible cherry and chocolate pieces that entice before the first bite.

Instructions

Step 1: Prepare Your Ingredients and Equipment
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This preparation ensures you’re ready to bake as soon as your Chocolate Cherry Cookie dough is mixed. Allow refrigerated ingredients like butter and eggs to reach room temperature for optimal incorporation.

Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. This thorough mixing ensures the leavening agent and salt are evenly distributed throughout your cookies, preventing any bitter spots or uneven rising. The cocoa powder should be sifted if it contains lumps for the smoothest chocolate base.

Step 3: Cream Butter and Sugars
In a large bowl using an electric mixer, beat the softened butter for about 1 minute until creamy. Add both granulated and brown sugars, then beat on medium-high speed for 2-3 minutes until the mixture becomes light and fluffy. This extended creaming process incorporates air into your dough, creating that perfect cookie texture.

Step 4: Add Wet Ingredients
Beat in the eggs one at a time, allowing each to fully incorporate before adding the next. Scrape down the sides of the bowl as needed. Stir in the vanilla extract (and almond extract if using). These flavoring elements enhance both the chocolate depth and cherry brightness in your Chocolate Cherry Cookies.

Step 5: Combine Wet and Dry Mixtures
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined. Overmixing at this stage can develop too much gluten, resulting in tough rather than tender cookies, so stop as soon as no flour streaks remain.

Step 6: Fold in Chocolate and Cherries
Gently fold in the chocolate chips and prepared cherries using a rubber spatula. This careful folding distributes the add-ins evenly while preserving the air you’ve incorporated into the dough. For picture-perfect cookies, reserve a small handful of both to place on top before baking.

Step 7: Bake to Perfection
Drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set but the centers still appear slightly soft. The cookies will continue to set as they cool, giving you that ideal chewy center in your Chocolate Cherry Cookies.

Step 8: Cool and Enjoy
Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. This resting period helps them firm up enough to move without breaking while retaining their perfect texture.

Variations

The classic Chocolate Cherry Cookies recipe provides an excellent foundation for creative adaptations to suit different preferences or dietary needs:

White Chocolate Cherry Version: Replace the semi-sweet chocolate chips with white chocolate chips or chunks for a sweeter, creamier contrast against the tart cherries. The visual appeal of white chocolate against the dark cookie base and red cherry pieces creates a stunning cookie that’s especially popular during holiday seasons.

Gluten-Free Adaptation: Substitute the all-purpose flour with a high-quality gluten-free baking blend at a 1:1 ratio. Add ¼ teaspoon of xanthan gum if your blend doesn’t already contain it to help with binding. The rich chocolate flavor and cherry pieces help mask any slight texture differences, making these cookies an excellent gluten-free option that everyone will enjoy.

Chocolate Cherry Coconut Cookies: Add ½ cup of toasted shredded coconut to the dough for a tropical twist. The coconut adds a pleasant chewiness and subtle flavor that complements both the chocolate and cherry components, creating a more complex flavor profile while maintaining the core appeal of Chocolate Cherry Cookies.

Storage and Serving

Your Chocolate Cherry Cookies will maintain their delicious fresh-baked quality when properly stored. Keep them in an airtight container at room temperature for up to 5 days, placing a piece of bread in the container to help maintain moisture. For longer storage, these cookies freeze exceptionally well—arrange them in a single layer in a freezer-safe container with parchment between layers and freeze for up to 3 months. Thaw at room temperature for about an hour before serving.

For an elevated dessert experience, serve these cookies slightly warmed (10 seconds in the microwave) with a scoop of vanilla ice cream on the side. The contrast between the warm, chewy cookie and cold, creamy ice cream creates a restaurant-worthy dessert.

These cookies also make an excellent accompaniment to coffee or tea, particularly dark roasts or cherry-flavored teas that complement and enhance the cookie’s flavor profile. For special occasions, stack three cookies and tie with a ribbon for a thoughtful homemade gift that showcases the beautiful speckles of cherry throughout your Chocolate Cherry Cookies.

FAQs

Can I use fresh cherries instead of dried or maraschino cherries?
Fresh cherries contain significantly more moisture, which can make your cookie dough too wet. If you must use fresh, first pit and quarter them, then cook in a saucepan over medium heat until the moisture evaporates and they’re somewhat concentrated—similar to making a quick jam. Cool completely before adding to your Chocolate Cherry Cookie dough.

Why did my cookies spread too much during baking?
Over-spreading typically results from butter that’s too warm or insufficient flour. Make sure your butter is softened but not melty, and consider chilling the dough for 30 minutes before baking. Double-check your measurements, as too little flour won’t properly structure the dough.

Can I make the dough ahead of time?
Absolutely! The dough can be refrigerated for up to 3 days in an airtight container. You can also form the dough balls and freeze them for up to 3 months—bake straight from frozen, adding 1-2 minutes to the baking time for perfect Chocolate Cherry Cookies on demand.

How can I make my cookies chewier?
For extra chewy Chocolate Cherry Cookies, replace 2 tablespoons of granulated sugar with 2 tablespoons of corn syrup or honey, and slightly reduce baking time by 1-2 minutes to maintain a softer center.

What’s the best chocolate to use in these cookies?
Semi-sweet chocolate chips (around 60% cocoa) provide the ideal balance with the cherry flavor. However, dark chocolate (70% cocoa) creates a more sophisticated flavor profile, while milk chocolate makes a sweeter cookie that children particularly enjoy.

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