Description
These Chocolate Cherry Cookies are soft, chewy, and packed with rich chocolate flavor complemented by tart dried cherries. They’re perfect for any occasion, whether it’s a festive gathering or a cozy night in.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 1/2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chunks or chips
- 1 cup dried cherries
Instructions
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Preheat the Oven: Set your oven to 350°F (175°C). Line baking sheets with parchment paper.
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Cream Butter and Sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy.
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Add Eggs and Vanilla: Mix in the eggs one at a time, ensuring each is well incorporated before adding the next. Stir in the vanilla extract.
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Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt.
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Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing.
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Fold in Chocolate and Cherries: Gently stir in the semisweet chocolate chunks and dried cherries until evenly distributed throughout the dough.
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Scoop and Bake: Using a tablespoon or cookie scoop, drop portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
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Bake: Bake in the preheated oven for 10-12 minutes, or until the cookies are set but still soft in the center. They may appear slightly underbaked, but they will firm up as they cool.
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Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
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Storage: Store the cooled cookies in an airtight container at room temperature for up to one week.
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Variations: For an extra flavor boost, consider adding ½ teaspoon of almond extract along with the vanilla, or substitute white chocolate chips for a sweeter contrast.