Cherry Chocolate Chip Cookies

These cherry chocolate chip cookies are the cure for any regular cookie rut. The moist crumb and tart dried cherries balance just the right amount of sweet chocolate in every soft bite. If you have ever craved a treat that brings together chewy fruit and melty chips in an irresistible combination, you are about to discover your next favorite cookie.

The first time I baked a batch of these cookies my kitchen filled with the smell of chocolate and cherry and suddenly I had neighbors knocking asking for a taste. Now I always make a double batch because they disappear so fast.

Ingredients

• Butter: Use real unsalted butter for the best texture and richness make sure it is softened but not melted for easy creaming
• Granulated sugar: Brings classic sweetness and a light tender crumb
• Brown sugar: Adds moisture chewy texture and a hint of caramel flavor opt for dark brown sugar for extra depth if you like
• Eggs: Use large and fresh for optimal binding and a soft center
• Vanilla extract: Real extract is best for a fragrant dough try to avoid imitation for true flavor
• Allpurpose flour: Unbleached flour gives a more natural taste sift for the softest texture
• Baking soda: Provides lift and tenderness keep yours fresh for best results
• Salt: Balances the sweetness do not skip this
• Dried cherries: Choose plump highquality dried cherries unsweetened or sweetened based on your taste
• Chocolate chips: Semisweet chips create balanced richness you can swap for dark or milk if preferred

Instructions

Prepare Your Baking Sheets:

Line your baking sheets with parchment paper and preheat the oven to 350°F This prevents sticking and lets your cookies bake up evenly

Cream the Butter and Sugars:

In a large mixing bowl beat the softened butter with both granulated and brown sugars Beat for at least three full minutes until the mixture is visibly light pale and fluffy This air will help your cookies stay tender

Add Eggs and Vanilla:

Crack in one egg at a time beating well after each addition Stir in vanilla extract until everything is creamy and smooth

Mix the Dry Ingredients:

In a separate bowl whisk together flour baking soda and salt Sift them if you want an extra tender crumb

Combine Wet and Dry Mixtures:

With your mixer on low or with a sturdy spatula slowly add the dry mixture to the creamed butter base Mix just until you no longer see streaks of flour Overmixing makes cookies tough

Fold in Cherries and Chocolate Chips:

Add the dried cherries and chocolate chips using a flexible spatula Fold just enough to distribute them evenly through the dough Every scoop should have both fruit and chocolate

Portion the Dough:

Scoop out rounded spoonfuls of dough and place on your prepared baking sheets Leave space between each to allow for spreading

Bake the Cookies:

Place the sheets in the preheated oven Bake for ten to twelve minutes until you see barely golden edges and soft centers They will continue to set as they cool so do not overbake

Cool and Enjoy:

Let the cookies rest on the tray for three minutes as they firm up then move gently to a wire rack so the bottoms stay crisp

My absolute favorite part is the pop of dried cherry in each bite Sometimes my daughter will sneak a few extra cherries into her dough and it makes us both laugh when we find the fruit packed ones I always remember the first time we made these together and ended up dancing around the kitchen as the first batch cooled

Storage Tips

These cookies stay fresh for three days in an airtight container at room temperature For longer storage freeze baked or unbaked dough in freezer bags with as much air removed as possible Individual cookies can be reheated for a few seconds in the microwave to recreate that freshbaked warmth

Ingredient Substitutions

Swap dried cranberries or blueberries if you do not have cherries Try different chocolate chips like dark or white for a new spin on the classic Glutenfree flour blends work well just ensure you add a bit more moisture if your dough seems dry

Serving Suggestions

Serve with a cold glass of milk afternoon coffee or even a scoop of vanilla ice cream If you want to dress them up for holidays drizzle with a little melted chocolate and sprinkle with extra cherry pieces for festive flair

Cultural and Seasonal Notes

Cherry and chocolate is a beloved combination inspired by classic Black Forest desserts but simplified for every day Cherries peak in summer but dried cherries make it possible to enjoy this treat year round If you want to feel extra festive add a pinch of cinnamon to the dough in the winter months

Success Stories

I once brought these cookies to a PTA bake sale and they sold out in minutes Every time family comes to visit a tin of these is always waiting on the counter One friend said they remind her of homemade cookies from her childhood and she now makes them for her own kids

Freezer Meal Conversion

Portion dough onto baking sheets freeze until solid then transfer to bags and store for up to three months You can bake straight from frozen just add two extra minutes to the baking time This trick makes it easy to enjoy warm cookies whenever a craving strikes

Try chilling your dough before baking and toast nuts for extra depth. Cherry chocolate chip cookies are beautiful gifts and even better memories.

Recipe FAQs

→ Can I use fresh cherries instead of dried?

Fresh cherries add moisture, which may affect texture. Dried cherries give concentrated flavor without extra liquid.

→ What type of chocolate chips works best?

Semisweet chips offer a balanced sweetness, but dark or milk chocolate chips are also delicious alternatives.

→ Can I make the dough ahead of time?

Chill the dough in the refrigerator for up to 48 hours for enhanced flavor. Let it soften slightly before baking.

→ How should I store baked cookies?

Keep cookies in an airtight container at room temperature for up to one week to maintain freshness.

→ Can I freeze the dough or baked cookies?

Both freeze well. Portion dough on trays before freezing, or freeze cooled cookies for up to 3 months.