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The Best Chocolate Cherry Cookies

Soft and chewy cookies bursting with rich chocolate and sweet-tart cherries. Perfect for family gatherings or cozy winter evenings.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup unsalted butter, softened Make sure butter is at room temperature for better texture.
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 2.5 cups all-purpose flour
  • 0.5 cup cocoa powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
Add-ins
  • 1 cup chocolate chips
  • 1 cup dried cherries Feel free to substitute with other dried fruits like cranberries.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
  3. In another bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  4. Gently fold in the chocolate chips and dried cherries so they are evenly distributed throughout the dough.
Baking
  1. Using a cookie scoop or spoon, drop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper, leaving space for them to spread.
  2. Place in the preheated oven and bake for 12-15 minutes, or until the edges are set but the centers are still soft.
  3. Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
  4. Enjoy while they're warm with gooey chocolate and chewy cherries!

Notes

For added flavor, consider a drizzle of melted chocolate or a sprinkle of sea salt. Store cookies in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months.