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Freshly baked Cherry-Chocolate Chip Cookies on a cooling rack

Cherry Chocolate Chip Cookies

Delightful cookies that combine the rich flavor of buttery dough with juicy cherries and indulgent chocolate, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 2 hours
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 8 oz unsalted butter (softened) This creamy base gives the cookies their rich flavor.
  • 1.5 cup dark brown sugar Infuses a caramel-like taste to the cookies.
  • 2 large eggs Contributes to the cookies' structure and moisture.
  • 2 teaspoon pure vanilla extract Enhances all flavors with aromatic sweetness.
Dry Ingredients
  • 2 cups all-purpose flour Provides density to the cookie dough.
  • 1 teaspoon baking soda Helps the cookies rise for a soft, chewy texture.
  • 1 teaspoon sea salt Balances the sweetness and enhances flavors.
  • 0.5 teaspoon baking powder Ensures cookies spread nicely in the oven.
Add-ins
  • 1.75 cups old-fashioned oats Adds a hearty texture.
  • 8 oz semi-sweet or dark chocolate chips Melty pockets of chocolate goodness.
  • 8 oz semi-sweet or dark chocolate disks (rough chop) Adds a varied chocolate experience.
  • 1 cup dried tart cherries Provides a juicy and sweet burst of flavor.
  • to taste Maldon sea salt flakes for dusting Elevates the cookies into something special.

Method
 

Preparation
  1. Preheat your oven to 350 degrees Fahrenheit and prepare two baking sheets by lining them with parchment paper.
  2. In a large mixing bowl, combine the softened unsalted butter and dark brown sugar using a paddle attachment. Mix for about 2 minutes until light and fluffy.
  3. Add the eggs one at a time, mixing fully before adding the next. Mix in the pure vanilla extract.
  4. Gradually add the all-purpose flour, baking soda, sea salt, and baking powder, mixing slowly to avoid overmixing.
  5. Fold in the old-fashioned oats, chocolate chips, chopped chocolate disks, and dried tart cherries.
  6. Cover the mixing bowl and refrigerate the cookie dough for at least 1 hour.
Baking
  1. Scoop out about 2 tablespoons of dough onto the lined baking sheets, spacing them 2 inches apart. Dust with Maldon sea salt flakes.
  2. Bake for 10-12 minutes until edges are light golden brown, but center remains soft.
  3. Once baked, bang the bottom of each pan against the counter to settle cookies. Allow to cool on a rack before enjoying.

Notes

Ensure your butter is at room temperature for easier mixing. Don't skip refrigerating the dough for the perfect texture.