Cherry Chocolate Chip Cookies Recipe
These Cherry Chocolate Chip Cookies are soft, chewy, buttery and filled with rich chocolate chips and sweet cherries for the perfect balance of fruity and chocolatey flavor. Made with simple ingredients and easy to follow steps, this homemade cookie recipe is perfect for holidays, cookie exchanges, or whenever you're craving a bakery worthy treat.
Equipment
- 1 mixing bowl
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
- 1 - 2 large baking sheets
- 2 sheets parchment paper
- 1 medium (2 tablespoon, 30 ml) cookie scoop optional
Ingredients
- 3 cups (360 g) all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (226 g) cold unsalted butter, sliced
- 1 cup (200 g) granulated sugar
- 1 cup (200 g) light brown sugar
- 2 large eggs, room temperature
- 1 tablespoon (15 ml) vanilla extract
- 2 cups (340 g) chocolate chips, divided
- 1 cup dried, fresh or maraschino cherries see notes
Instructions
- In a mixing bowl whisk together the flour, baking soda and salt until well combined. Set aside for now.3 cups (360 g) all purpose flour, 1 teaspoon baking soda, 1 teaspoon salt
- Slice the cold butter into tablespoon sized slices. Heat the cold butter in the microwave for 25 seconds. The butter should still be solid, but will have softened sides. Add the butter to a large mixing bowl fitted with a paddle attachment. Cream together the butter with light brown and granulated sugars on medium speed for 3 minutes or until well combined.1 cup (226 g) cold unsalted butter, sliced, 1 cup (200 g) granulated sugar, 1 cup (200 g) light brown sugar
- Mix in the eggs and vanilla extract on medium speed for 1 minute until smooth and well combined. Mix the dry ingredients into the wet until just combined. I like to do this about ½ of the dry ingredients at a time. Fold in most of the chocolate chips or chunks, followed by the cherries (dried, maraschino or fresh). Reserve about ½ cup (85 g) of chocolate chips for topping the cookies right before baking.2 large eggs, room temperature, 1 tablespoon (15 ml) vanilla extract , 2 cups (340 g) chocolate chips, divided , 1 cup dried, fresh or maraschino cherries
- Cover the cookies with plastic wrap and transfer to the fridge to chill for 1 hour or up to overnight. About 30 minutes before baking the cookies, preheat the oven to 350 F (177 C). Line a large baking sheet with parchment paper.
- Using a medium cookie scoop (2 tablespoons, 30 ml), scoop the chocolate chip cherry cookie dough and place the cookie dough balls onto the lined baking sheet about 3 inches (8 cm) apart. Top with the reserved chocolate chips or chunks.
- Bake for 10-12 minutes or until the edges of the cookies are set and the centers are slightly puffed. Cool the soft and chewy cherry chocolate chip cookies on the baking sheet for 5 minutes. Then transfer to a cooling rack to cool completely to room temperature and enjoy.
Notes
Store: Place the baked cherry chocolate chip cookies in an airtight container. Store at room temperature for up 4 - 5 days. I suggest warming the cookie for the best cookie eating experience. Cookie dough can be stored in an airtight container overnight. For longer storage, I suggest freezing the cookies or cookie dough.
Cherries: Depending on the type of cherries you use for the chocolate chip cookies, you will need to do a bit of preparation prior to making the cookies. For dried cherries, simply add at the same time as the chocolate chips. For maraschino or fresh cherries, make sure to dry the cherries as much as possible to remove as much excess moisture as possible. Chop the cherries into smaller pieces and pat dry again. Then add the cherries to the cookie dough.
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