Pin This cherry chocolate chip cookie recipe has been my secret weapon for years. The combination of tart dried cherries and rich chocolate creates the perfect balance in these chewy, soft cookies. Best of all, everything comes together in just one bowl, making cleanup a breeze while still delivering bakery-quality results.
I first made these cookies when my daughter had a last minute bake sale at school. The simplicity saved me that day, but the taste kept these in our regular rotation. Now they're requested at every family gathering.
Ingredients
- All purpose flour: provides structure while keeping the cookies tender when measured correctly
- Baking soda and baking powder: work together to create the perfect rise and texture
- Sea salt: enhances all the flavors and balances the sweetness
- Melted butter: creates a chewier texture than creamed butter would
- Brown sugar: adds moisture and a deeper caramel flavor
- Granulated sugar: helps create those crispy edges we all love
- Large eggs: bind everything together and provide structure
- Pure vanilla extract: adds warmth and depth of flavor
- Semisweet chocolate chips: offer the perfect balance of sweetness
- Dried cherries: provide tart contrast and chewy texture
- Optional chopped nuts: add crunch and complexity
Instructions
- Prepare Your Equipment:
- Preheat your oven to 350°F and line two baking sheets with parchment paper. This temperature creates the perfect environment for cookies to spread properly while developing golden edges and soft centers.
- Create The Base:
- In your large mixing bowl, whisk together the melted butter and both sugars until the mixture becomes smooth and glossy. This takes about 1-2 minutes of vigorous whisking and creates the foundation for a chewy cookie with caramelized notes.
- Add The Wet Ingredients:
- Add your eggs one at a time, whisking thoroughly after each addition until fully incorporated. This gradual addition prevents the mixture from breaking. Then stir in the vanilla extract until the mixture looks uniform and smells fragrant.
- Incorporate Dry Ingredients:
- Sprinkle all your dry ingredients over the wet mixture. Using a gentle folding motion with your spatula, combine just until no dry flour remains visible. Overmixing at this stage will develop too much gluten, resulting in tough cookies instead of tender ones.
- Add The Mix Ins:
- Add chocolate chips, dried cherries, and optional nuts to your dough. Fold gently until evenly distributed throughout. The mixture should look chunky but cohesive, with bits of cherries and chocolate visible throughout.
- Portion And Bake:
- Scoop tablespoon sized portions onto your prepared baking sheets, leaving two inches between each cookie to allow for spreading. Bake for 11 to 13 minutes, until the edges are set but the centers still look slightly underdone. ThisEnsures perfectly chewy cookies once cooled.
- Cool Properly:
- Let your cookies rest on the baking sheet for 5 minutes to firm up enough for handling. Then transfer to a wire rack to cool completely, allowing air circulation to prevent sogginess on the bottom.
Pin The dried cherries are truly what makes these cookies special. I discovered this combination at a small bakery in Michigan during cherry season, and I was determined to recreate it at home. After several attempts, this one bowl method not only matched the flavor but simplified the process tremendously.
Storage Tips
These cookies maintain their soft, chewy texture for up to five days when stored in an airtight container at room temperature. The key is allowing them to cool completely before storing to prevent condensation inside your container. For longer storage, place completely cooled cookies in a freezer safe container with parchment between layers. When ready to enjoy, simply thaw at room temperature for about 30 minutes.
Ingredient Substitutions
While the cherry chocolate combination is classic, these cookies are incredibly versatile. Dried cranberries make an excellent substitute for cherries, offering a similar tartness. White chocolate chips create a sweeter profile that children particularly enjoy. For a more complex flavor, try dark chocolate chunks instead of semisweet chips. Those avoiding nuts can simply omit them or substitute with sunflower seeds for a similar crunch without the allergen concerns.
Seasonal Variations
Spring Version use dried strawberries and white chocolate chips for a lighter flavor profile. Summer Update substitute half the vanilla extract with almond extract and add sliced almonds. Fall Favorite add 1 teaspoon of cinnamon and substitute dried cherries with dried apples. Winter Holiday Version add 1/4 teaspoon of orange zest and use dark chocolate chunks.
Success Stories
These cookies have become legendary at our neighborhood cookie exchanges. Last year, three different neighbors asked for the recipe after tasting them. My colleague brought them to a work potluck and reported they disappeared faster than any other dessert. Even my mother in law, who rarely compliments my cooking, requested these specifically for our last family gathering.
Pin These cookies are sure to become a favorite in your household, perfect for any occasion. Enjoy baking and sharing these delightful treats!
Recipe Questions
- → How do I achieve soft, chewy cookies?
Mix the dough gently and avoid overbaking. Take cookies out when edges are set but centers look just underdone—they will finish cooking on the tray during cooling.
- → Can I substitute dried cherries with another fruit?
Yes, try dried cranberries or chopped dried apricots for a different flavor and texture.
- → What nuts work best in these cookies?
Chopped walnuts or pecans add a pleasant crunch, but you can omit them or use your favorite nut variety.
- → What is the best way to store these cookies?
Place cooled cookies in an airtight container at room temperature for up to 5 days to keep them fresh and chewy.
- → Can the dough be made ahead of time?
Yes. Chill the dough in the fridge for up to 48 hours before baking, or freeze portioned dough balls for longer storage.