Imagine the perfect cookie: soft and chewy with bursts of tart cherries that dance alongside rich chocolate chips in every single bite. These cherry chocolate chip cookies transformed my ordinary Tuesday afternoon into something magical when I first pulled them from the oven three summers ago.
The combination isn’t accidental, dried cherries have been paired with chocolate in European baking traditions for centuries, creating a sophisticated flavor profile that elevates simple cookies into something extraordinary. What makes this particular recipe special is how the natural tartness of cherries balances the sweetness of chocolate, creating layers of flavor that develop beautifully as you chew.
These cookies strike that perfect balance between familiar comfort and exciting surprise. The base is everything you love about classic chocolate chip cookies, that golden-brown exterior giving way to a tender, slightly underbaked center. But those jewel-toned cherries add unexpected pops of tartness that keep each bite interesting.
Whether you’re baking for a special occasion or simply craving something homemade and delicious, this recipe delivers consistent results with ingredients you likely already have on hand.
Ingredients
Dry Ingredients:
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Mix-ins:
- 1 cup semi-sweet chocolate chips
- ¾ cup dried cherries, roughly chopped
- ½ cup chopped walnuts (optional)
Substitution Ideas:
- Gluten-free: Replace all-purpose flour with 1:1 gluten-free baking flour
- Dairy-free: Use vegan butter or coconut oil (solid, not melted)
- Vegan: Replace eggs with 2 tablespoons ground flaxseed mixed with 6 tablespoons water
- Cherry alternatives: Fresh cranberries, dried strawberries, or raisins work beautifully
Time & Planning
Prep time: 15 minutes
Baking time: 10-12 minutes per batch
Total time: 45 minutes (including cooling)
Make-ahead tips: Cookie dough can be prepared up to 2 days in advance and stored covered in the refrigerator. For even better flavor development, let the dough rest overnight before baking.
Time-saving strategies: While your first batch bakes, portion out the remaining dough onto parchment paper. This allows you to quickly swap batches and maintain consistent baking rhythm.
How to Make It
1. Prepare Your Workspace
Preheat oven to 375°F and line two baking sheets with parchment paper. This temperature creates the perfect balance, hot enough for proper spread but not so hot that edges burn before centers set.
2. Mix Dry Ingredients
Whisk together flour, baking soda, and salt in a medium bowl. This ensures even distribution of leavening agents throughout your cookies.
3. Cream Butter and Sugars
Beat softened butter with both sugars until light and fluffy, about 3-4 minutes. The mixture should look pale and increase noticeably in volume, this incorporates air for tender cookies.
4. Add Eggs and Vanilla
Beat in eggs one at a time, followed by vanilla extract. Make sure each egg is fully incorporated before adding the next for smooth, even dough.
5. Combine Wet and Dry
Gradually mix in flour mixture until just combined. Overmixing develops gluten, leading to tough cookies, so stop as soon as you no longer see flour streaks.
6. Fold in Mix-ins
Gently fold in chocolate chips and chopped dried cherries. The chopping releases some of the cherry’s natural oils while ensuring even distribution throughout each cookie.
7. Shape and Bake
Drop rounded tablespoons of dough onto prepared baking sheets, spacing them 2 inches apart. Bake for 10-12 minutes until edges are lightly golden but centers still look slightly underdone.
8. Cool Properly
Let cookies cool on baking sheets for 5 minutes before transferring to wire racks. This brief resting period allows them to finish cooking while preventing breaking.
Nutrition Overview
Each cookie contains approximately 180 calories with a balanced mix of carbohydrates, healthy fats from nuts and butter, and natural antioxidants from cherries. The dried fruit provides fiber and potassium, while chocolate chips contribute small amounts of iron and magnesium.
These cookies fit well into most balanced eating plans when enjoyed in moderation. The combination of complex flavors means one or two cookies often satisfy cravings more effectively than simpler treats.
Nutritional values may vary based on specific ingredients and portion sizes used.
Healthier Variations
Reduce sugar: Cut both granulated and brown sugar by ¼ cup each. The cherries’ natural sweetness helps maintain flavor balance.
Increase fiber: Replace ½ cup all-purpose flour with whole wheat pastry flour for nuttier flavor and added nutrients.
Boost protein: Add 2 tablespoons of almond flour or increase nuts to ¾ cup for more satisfying cookies that keep energy levels stable longer.
Lower calories: Use sugar-free chocolate chips and reduce butter to ¾ cup, adding 2-3 tablespoons of unsweetened applesauce for moisture.
Serving Ideas
These cookies shine alongside a tall glass of cold milk or hot coffee that complements their rich flavors. They’re elegant enough for dinner parties yet comforting enough for lunch boxes.
Perfect pairings: Vanilla ice cream, hot chocolate, or earl grey tea enhance the cherry-chocolate combination beautifully.
Seasonal serving: During holidays, arrange them on platters with other homemade treats, or package them in clear bags tied with ribbon for thoughtful gifts.
Common Mistakes & How to Fix Them
Cookies spread too much: Your butter was too warm. Chill dough for 30 minutes before baking next batch.
Dry, crumbly texture: Usually means too much flour. Measure by spooning flour into cups and leveling, rather than scooping directly from bag.
Uneven baking: Rotate baking sheets halfway through cooking time and ensure oven racks are positioned in center of oven.
Cherries sink to bottom: Toss dried fruit with small amount of flour before folding into dough. This helps suspend them throughout cookies.
Storage & Reheating
Store completely cooled cookies in airtight containers at room temperature for up to one week. Layer between parchment paper to prevent sticking.
Freezing: Wrap individual cookies in plastic wrap, then store in freezer bags for up to 3 months. Thaw at room temperature for 15-20 minutes.
Reheating: Warm cookies in 300°F oven for 3-4 minutes to restore just-baked texture and enhance chocolate aroma.
Make-ahead dough: Portion cookie dough onto baking sheets, freeze until solid, then transfer to freezer bags. Bake directly from frozen, adding 1-2 extra minutes to baking time.
Conclusion
These cherry chocolate chip cookies prove that simple ingredients can create extraordinary results when combined thoughtfully. The recipe is forgiving enough for beginning bakers while delivering sophisticated flavors that impress experienced cooks.
The beauty lies in their versatility, equally at home packed in lunch boxes or arranged on holiday platters. Each batch fills your kitchen with irresistible aromas and creates cookies that disappear almost as quickly as they cool.
Try this recipe with confidence, and don’t hesitate to make it your own by experimenting with different nuts, chocolates, or dried fruits. Share your variations in the comments below, fellow bakers love discovering new twists on beloved classics.
For more Recipes follow me in Pinterest.
Frequently Asked Questions
Can I use fresh cherries instead of dried?
Fresh cherries add too much moisture and can make cookies soggy. If using fresh, pit and chop them finely, then pat dry with paper towels and reduce other liquids slightly.
How do I prevent chocolate chips from sinking?
Toss chocolate chips and dried cherries in a tablespoon of flour before folding into dough. This light coating helps suspend them evenly throughout cookies.
Can I make these cookies smaller or larger?
Absolutely! Adjust baking time accordingly, smaller cookies need 8-10 minutes, while larger ones may need 12-15 minutes. Watch for golden edges as your guide.
What’s the best way to soften butter quickly?
Cut cold butter into small cubes and let sit at room temperature for 15-20 minutes. Avoid microwaving, which can create uneven temperature and affect cookie texture.
Why are my cookies too soft or too crispy?
Soft cookies typically indicate underbaking or too much brown sugar. Crispy cookies usually mean overbaking or too much granulated sugar. Adjust baking time and sugar ratios for your preferred texture.
Can I double this recipe?
Yes, this recipe doubles beautifully. Use a large mixing bowl and be patient when incorporating ingredients to ensure even distribution throughout the larger batch.
Cherry Chocolate Chip Cookies Recipe That’s Simply Irresistible
- Total Time: 45m
- Yield: 24 cookie 1x
Description
Cherry Chocolate Chip Cookies are irresistibly soft treats with sweet cherries and rich chocolate chips in every delicious bite.
Ingredients
Dry Ingredients:
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Mix-ins:
- 1 cup semi-sweet chocolate chips
- ¾ cup dried cherries, roughly chopped
- ½ cup chopped walnuts (optional)
Substitution Ideas:
- Gluten-free: Replace all-purpose flour with 1:1 gluten-free baking flour
- Dairy-free: Use vegan butter or coconut oil (solid, not melted)
- Vegan: Replace eggs with 2 tablespoons ground flaxseed mixed with 6 tablespoons water
- Cherry alternatives: Fresh cranberries, dried strawberries, or raisins work beautifully
Instructions
Prep
Preheat oven to 375°F and line two baking sheets with parchment paper.Mix Dry Ingredients
Whisk together flour, baking soda, and salt. Set aside.Cream Butter & Sugar
Beat butter and both sugars until light and fluffy (3–4 minutes).Add Eggs & Vanilla
Mix in eggs one at a time, then add vanilla.Combine
Gradually add dry ingredients and mix just until combined.Add Mix-ins
Fold in chocolate chips and chopped dried cherries.Bake
Scoop dough onto baking sheets, spacing 2 inches apart. Bake 10–12 minutes until edges are golden and centers are soft.Cool
Let cookies cool on the pan for 5 minutes, then transfer to a rack.
- Prep Time: 15m
- Cook Time: 10m
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 180 calorie