Cherry Chocolate Chewy Cookies

Chewy cookies bursting with chocolate and cherries always disappear fast at my house These cherry chocolate chewy cookies are a go to for family gatherings or a sweet treat to brighten a regular weeknight The combo of rich chocolate and bright cherries creates that perfect soft cookie that keeps everyone coming back for another

The first time I brought these to a potluck every single cookie vanished by the end of the night Now my niece insists they are the only cookies she wants for her birthday

Ingredients

• Unsalted butter: gives a soft mouthfeel and rich flavor Use real butter for best results
• Granulated sugar: provides crisp edges Choose fine white sugar for fast creaming
• Brown sugar: offers caramel depth and helps the cookies stay chewy Go for fresh soft brown sugar with no clumps
• Large eggs: bind everything together Look for fresh eggs with bright yolks for richer color
• Vanilla extract: rounds out the sweetness Always use pure vanilla not imitation for the deepest aroma
• All-purpose flour: builds the structure Choose unbleached for a slightly heartier crumb
• Baking soda: lifts the cookies helping them spread and get tender Double check that yours is active
• Salt: balances the sweetness and draws out the chocolate flavors Use fine salt so it dissolves evenly
• Maraschino cherries: give that sweet tart pop Choose firm jarred cherries and pat them dry before chopping
• Semisweet chocolate chips: melt beautifully without being overpoweringly sweet Invest in quality chips for gooey pools in every bite

Instructions

Prepare the Equipment:

Line your baking sheets with parchment paper so the cookies release cleanly and edges bake golden brown

Cream the Butter and Sugars:

Beat softened butter granulated sugar and brown sugar together using a hand mixer or stand mixer Start on low then increase speed as you go Cream until pale and fluffy The longer you mix the lighter the cookies will be

Mix in Eggs and Vanilla:

Add eggs one at a time mixing each just until incorporated Add the vanilla and beat until everything looks smooth and slightly glossy

Combine Dry Ingredients:

In another bowl whisk flour baking soda and salt well Whisking evenly distributes the leaveners so you never get a salty or bitter bite

Blend Dry and Wet Mixes:

Add the dry mix in small batches to the butter mixture Stir gently to avoid overworking the dough Stop as soon as no dry flour remains

Fold in Cherries and Chocolate:

Gently fold chopped maraschino cherries and chocolate chips into the dough Use a spatula and light strokes so the cherries do not break down too much

Scoop the Dough:

Drop heaping spoonfuls of dough onto the lined sheets Space them well so they have room to spread Each cookie should be about one rounded tablespoon

Bake:

Slide the sheets into a preheated oven at 350 F Watch closely at the ten minute mark You want the edges just golden but the centers not dried out This keeps that signature chewy texture

Cool and Finish:

Let cookies sit on the hot baking sheet for a few minutes before moving to a wire rack This resting firms them up so they do not break apart while still warm

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Every time I chop the cherries I remember baking these with my sister last Christmas The kitchen was sticky with sugar and we kept sneaking chocolate chips from the bowl That combination of cherries and chocolate reminds me of holiday mornings even on an ordinary day

Storage Tips

Keep cookies stored in an airtight container at room temperature for up to four days If you want them extra soft add a slice of bread to the container and the cookies will absorb a bit of moisture Pop them in the fridge if your kitchen runs hot to prevent the chocolate from getting too soft

Ingredient Substitutions

Swap out semisweet chocolate chips for dark or milk if you like For a grown up twist try adding chopped dark chocolate or even white chocolate chips Dried cherries are a fine substitute if fresh maraschino are not available but stick with moist plump ones Skip the cherries for a more classic chocolate chip cookie or use dried cranberries for a tarter result

Serving Suggestions

Serve these cookies slightly warm with a cold glass of milk or cup of coffee For special occasions I love to press a few extra chocolate chips into the tops of the dough balls before baking so they look bakery perfect For dessert platters pair with lemon bars or a simple pound cake for variety

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One bite of these cookies is sweet nostalgic comfort no matter the season They are a crowd pleaser that disappear faster than you think

Frequently Asked Questions

→ How do I keep the cookies soft and chewy?

Cream the butter and sugars thoroughly, avoid overbaking, and let cookies cool slightly on the sheets before transferring.

→ Can I use fresh cherries instead of maraschino?

Yes, but be sure to pit, chop, and drain them well to prevent excess moisture in the dough.

→ Which chocolate chips work best for this?

Semisweet chocolate chips provide a balanced sweetness, but milk or dark chocolate can also be used depending on preference.

→ Can the dough be frozen for later use?

Yes, portion the dough, freeze on a tray, then store in an airtight bag to bake fresh whenever needed.

→ How should these cookies be stored?

Keep cookies in an airtight container at room temperature for up to five days for best texture and flavor.