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Chewy cherry chocolate cookies have been my trusted recipe every time I need a treat that impresses everyone from kids to grown-ups. With every bite you get melty chocolate and juicy cherry bits nestled in a perfectly soft cookie. I started baking these for holiday swaps but quickly realized they are too good to wait until winter.
The first time I pulled these out of the oven the kitchen smelled incredible and honestly I had to hide a few just for myself before my family devoured the whole batch.
Ingredients
- Unsalted butter: Soft butter makes your dough creamy and rich so let it sit at room temperature first
- Brown sugar: Brings extra chew and a little molasses flavor Lookup a fresh pack that feels soft when you squeeze the bag
- Granulated sugar: Helps balance out the sweetness and makes cookies crisp at the edges
- Eggs: Fresh large eggs bind everything and build a fudgy center
- Vanilla extract: I prefer pure vanilla for flavor depth so check it smells fragrant before you use
- All-purpose flour: This gives structure and chew You want flour that feels light and powdery with no lumps
- Baking soda: The driver for height and spread Check that your box is less than six months old for maximum power
- Salt: Just a small amount brightens all the other flavors Choose fine salt for even distribution
- Semi sweet chocolate chips: Go for quality brands with a glossy finish as they melt best into the dough
- Dried cherries or chopped fresh cherries: These give bursts of juicy tartness Look for plump dried cherries in the bulk bins or chop fresh cherries tiny
- Rolled oats: Optional but I always add them They boost chew and give a hearty wholesome bite Quick oats work in a pinch but whole rolled oats are best
Step-by-Step Instructions
- Preheat the Oven:
- Set your oven to 350 degrees Fahrenheit Do this at the start so the temperature is even when your dough is ready Line two baking sheets with parchment paper or silicone mats to prevent sticking and speed up cleanup
- Mix the Wet Ingredients:
- Beat your softened butter brown sugar and white sugar together for about three minutes until fluffy and light yellow This is key for a chewy texture Add eggs one by one beating thoroughly after each Pour in vanilla and stir until evenly combined
- Combine the Dry Ingredients:
- Whisk together flour baking soda and salt in a separate bowl Use a fork or whisk to break up any lumps and ensure the baking soda is mixed throughout
- Blend Wet and Dry Together:
- Slowly add the flour mixture into your wet mix Use a spatula or hand mixer on low to incorporate until no streaks of flour remain but do not overwork the dough for extra tender cookies
- Add Chocolate and Cherries:
- Fold in chocolate chips dried or fresh cherries and oats if using Use a gentle folding motion so cookies stay soft not tough
- Scoop the Dough:
- Scoop out the dough with a tablespoon or small cookie scoop and drop onto your prepared trays Leave plenty of space at least two inches because cookies will spread out in the oven
- Bake the Cookies:
- Place sheets in the center of your preheated oven for ten to twelve minutes Check that the edges turn golden but the centers are still a bit soft The cookies will finish cooking as they cool so do not wait until they look completely set
- Cool and Serve:
- Let cookies cool on their trays for five minutes so they firm up enough to move Use a spatula to transfer to a wire rack to cool completely This keeps them chewy in the center
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Cherries are my absolute favorite ingredient Their tart pops cut through the chocolate and add little surprises of flavor My kids love helping chop fresh cherries and sneak a few into their mouths every time I bake these
Storage Tips
Once cooled store cookies in an airtight container at room temperature They stay chewy for up to five days If you want to keep them longer freeze in layers between parchment paper and thaw at room temp for a grab and go lunch treat
Ingredient Substitutions
If you do not have dried cherries try dried cranberries for a similar tart bite You can swap in white chocolate chips for a fun twist or use chunks of a quality chocolate bar for gooey pockets throughout Gluten free all purpose blends work well in place of traditional flour
Serving Suggestions
These cookies are perfect with a tall glass of cold milk or a mug of coffee I love adding them to holiday cookie platters or wrapping them as homemade gifts For extra indulgence serve slightly warmed with a scoop of vanilla ice cream
Cultural and Historical Context
Cherry chocolate cookies are inspired by classic American drop cookies but the addition of cherries gives a nod to Black Forest flavors which pair chocolate and cherries in German desserts There is a nostalgia in the chewy center that always brings me back to the kitchen tables of my childhood
Frequently Asked Questions
- → Can I use fresh cherries instead of dried?
Yes, you can use fresh cherries—just chop them into small pieces and remove excess moisture before adding to the dough.
- → What type of chocolate works best?
Semi-sweet chocolate chips provide a balanced sweetness, but dark or milk chocolate chips can be substituted based on personal preference.
- → How can I make the cookies even chewier?
Include rolled oats in the dough and avoid overbaking. Let the cookies cool on the baking sheet before transferring.
- → Can I freeze the cookie dough?
Yes, portion the dough onto baking sheets and freeze. Bake directly from frozen, adding 2-3 minutes to baking time.
- → Are there nut-free options?
This recipe contains no nuts, but always check your ingredients to ensure they're nut-free. Optional add-ins like oats are naturally nut-free.