Cherry Chocolate Chip Cookies
These cookies have everything you love about a chocolate chip cookie - chewy, caramel like flavor and melty, rich chocolate chips - but with the added tart and sweet flavor of dried cherries!
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Why you’ll love cherry chocolate chip cookies
If you love chocolate paired with dried fruit, you’ll love these cookies! Tart and sweet dried cherries elevate these chocolate chip cookies to a new level - they’ve joined the finer things club and would pair great with a glass of red wine and a relaxing evening at home.
Recipe Tips for the best cherry chocolate chip cookies (I have so many!)
Extra Vanilla
This is my number one tip for making baked goods that WOW. Vanilla actively enhances the other ingredients in your cookies, thus doubling the amount of vanilla will make your cookies a very "flavorable" experience. This sounds great, however, be careful not to go too overboard. Too much can lead to an alcohol taste if it is not balanced out with additional sweetener. Chocolate chip cookie recipes often call for a teaspoon, therefore adding a teaspoon extra is just enough to make the flavor pop!
Dark Brown Sugar
Most recipes do not specify wether to use light or dark brown sugar, thus we tend to default to light brown sugar. Though light brown sugar will do the job just fine, hear me out. Dark brown sugar has a higher amount of molasses than light brown sugar, which will give your cookies a deeper, richer flavor. Otherwise there is no real difference and you can swap them out pretty interchangeably at a one to one ratio. Pair with extra vanilla and you've got a cookie that will be unforgettable.
Underbake Slightly
My last tip is to take your cookies out one minute before they look "done." They will look golden brown on the edges, however the middle will be puffed up and melty. The bottoms will be light golden brown - which will help the cookies hold together.
Hot tip: Most cookie recipes will call for a baking temp of 350 degrees Fahrenheit. Try bumping up your oven temp to 375 degrees Fahrenheit and lowering your cook time by a few minutes. This will produce a crispy cookie with a soft and gooey center.
FAQ
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Yes, absolutely. Roll the cookie dough into balls and cot with sugar as you would if you were prepping them for the oven, then store them in an airtight freezer container for up to 3 months. The sugar coating helps to keep them from sticking to each other.
Once you are ready to bake them place them on a cookie sheet about two inches apart and bake as you would normally, and they may need a minute or two longer in the oven.
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If your butter is too soft, the cookies loose shape too quickly once placed in the oven. To help your cookies maintain their shape, try placing the dough in the refrigerator for about 30 minutes prior to baking.
Additionally, there may be too much liquid in your batter. The batter should be thick and hold onto a spoon, and drop from the spoon in a clump. If your batter is too runny, try adding additional flour 1 tablespoon at a time.
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The classic choice for chocolate chip cookies is semi-sweet chocolate chips, and that is what I prefer. They aren’t too sweet and balance nicely with the caramel flavor of the cookie.
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Yes, margarine will work in place of butter.
Helpful Kitchen Tools
Cookie Sheet
Parchment paper
Medium size bowl
Electric stand mixer with bowl
Spatula
1 1/2 inch cookie scooper
Ingredients
2 1/4 cup all purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup unsalted butter
3/4 cup dark brown sugar
3/4 cup granulated sugar
2 eggs
2 Tsp vanilla extract
1 cup dried cherries, chopped into small pieces
How to make
Prep
Preheat oven to 350℉. Line a cookie sheet with parchment paper.
Make the dough
In a medium size bowl, mix together flour, baking soda, and salt. Set aside.
In a large bowl or the bowl of an electric mixer, cream the butter for 30 seconds.
Add the dark brown sugar and granulated sugar and beat until light and fluffy, about 60 seconds.
Add the eggs and vanilla extract and mix well, scraping down the sides of the bowl as needed.
Add the flour mixture to the butter mixture and mix well, scraping down the sides of the bowl as needed.
Using a 1 1/2 inch cookie scooper, scoop cookie batter onto the pan, keeping each scoop about 2 inches apart.
Place in the oven and bake for 10 - 12 minutes or until cookies are lightly golden brown on the edges and puffy in the middle.
Let cool on a cooling rack for about 20 minutes. Enjoy!
How to Store
Store cherry chocolate chip cookies at room temperature in an air tight container for up to two days, or store in the refrigerator for up to five days. Pop in the microwave for five to ten seconds for a fresh out of the oven experience!
You can also freeze cherry chocolate chip cookies easily. Just place (fully baked and cooled) in an air tight freezer container and store in the freezer for up to three months. Remove from the freezer and let stand at room temperature for 8 hours prior to serving.
Cherry Chocolate Chip Cookies
Ingredients
Directions
- Prep: Preheat oven to 350℉. Line a cookie sheet with parchment paper.
- Make the dough: In a medium size bowl, mix together flour, baking soda, and salt. Set aside. In a large bowl or the bowl of an electric mixer, cream the butter for 30 seconds. Add the dark brown sugar and granulated sugar and beat until light and fluffy, about 60 seconds. Add the eggs and vanilla extract and mix well, scraping down the sides of the bowl as needed. Add the flour mixture to the butter mixture and mix well, scraping down the sides of the bowl as needed. Using a 1 1/2 inch cookie scooper, scoop cookie batter onto the pan, keeping each scoop about 2 inches apart.
- Bake: Place in the oven and bake for 10 - 12 minutes or until cookies are lightly golden brown on the edges and puffy in the middle. Let cool on a cooling rack for about 20 minutes. Enjoy!
*Nutrition is auto-calculated by recipes generator.
