Description
These Chocolate Cherry Cookies are a decadent treat, combining rich, fudgy chocolate with bursts of tart dried cherries. Perfect for holiday cookie platters, gifting, or indulging alongside a cup of coffee.
Ingredients
Units
Scale
- 1 cup (230g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) brown sugar, packed
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 2 cups (250g) all-purpose flour
- 1/2 cup (50g) cocoa powder (unsweetened)
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup (180g) dark or semi-sweet chocolate chips
- 3/4 cup (120g) dried cherries
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Cream the Butter and Sugars:
- In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Add Eggs and Vanilla:
- Mix in the eggs one at a time, followed by the vanilla extract.
- Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Mix in the Add-Ins:
- Fold in the chocolate chips and dried cherries until evenly distributed.
- Scoop and Shape:
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake:
- Bake for 10-12 minutes, or until the edges are set but the centers appear slightly soft. The cookies will firm up as they cool.
- Cool:
- Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- For extra gooey cookies, press a few additional chocolate chips or cherries onto the tops of the cookies before baking.
- These cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for up to 3 months.
- Substitute dried cherries with cranberries for a slightly different flavor profile.