Sometimes you just need something warm and sweet. These Cherry Chocolate Chip Cookies are the perfect treat for a cozy night. You will love how easy they are to bake. They bring together tart fruit and rich chocolate beautifully.
This recipe is a winner for your next holiday swap. These Cherry Chocolate Chip Cookies bring together tart fruit and rich chocolate beautifully. The mocha chips add a bold coffee flavor that adults love. Kids enjoy the sweet chocolate and chewy cherries. You can have a fresh batch ready in just 32 minutes. They are perfectly soft and chewy every single time.
Why This Recipe Is a Winner
This recipe uses simple pantry staples you likely have. The addition of dried cherries makes them feel special. It is a great way to elevate a basic cookie. You do not need any fancy equipment or skills. Just one bowl and a baking sheet will do. It is a reliable crowd-pleaser for any gathering.
The texture is what makes these truly stand out. They have crisp edges and a very soft center. The mocha chips melt into the dough perfectly. Every bite offers a complex flavor profile that is satisfying. Your kitchen will smell like a cozy cafe. It is the ultimate comfort food for winter.
Simple Method for Cherry Chocolate Chip Cookies
Making these cookies is very simple and straightforward. You just cream the butter and mix your dry ingredients. Folding in the chips and cherries is the best part. Even if you are new to baking, you can do this. The dough comes together without any chilling time required. You can go from craving to eating very quickly.
What You Need
This recipe relies on mostly basic pantry staples. Using high-quality chocolate makes a big difference here.
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup mocha or espresso chips
- 1 cup dried tart cherries, coarsely chopped
How to Cook It
- Preheat oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar for 2 to 3 minutes until light and fluffy.
- Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- In a separate medium bowl, whisk together the flour, baking soda, and salt.
- Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined to ensure a soft texture.
- Using a spatula, gently fold in the semi-sweet chocolate chips, mocha chips, and chopped dried cherries.
- Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them approximately 2 inches apart to allow for spreading.
- Bake for 10 to 12 minutes or until the edges are set and lightly golden brown.
- Remove from the oven and let the cookies sit on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Best Ways to Enjoy It
Serve these warm with a cold glass of milk. They also pair perfectly with your morning cup of coffee. Pack them in a cute tin for a thoughtful homemade gift. Set them out on a platter for your next family gathering. Enjoy them during a cozy winter night by the fire.
Keep It Fresh
Store leftovers in an airtight container for five days. You can also freeze the baked cookies for three months. To enjoy them warm, microwave for ten seconds. This makes them taste fresh from the oven again. You can also freeze the raw dough balls for later. Reheat in a 350°F oven for a few minutes for maximum crispiness.
Tips for Best Results
- Don’t skip softening your butter at room temperature.
- Avoid overmixing the dough once you add the flour.
- Substitute dried cranberries if you cannot find tart cherries.
- Scoop the dough ahead of time and freeze for later.
- Add a sprinkle of sea salt for a gourmet touch.
- For the holidays, use a mix of white and dark chocolate.
- Use parchment paper to prevent the cookies from sticking.
- Chop the cherries small to get fruit in every bite.
Ways to Switch It Up
- Use gluten-free 1-to-1 flour for a wheat-free version.
- Swap butter for a plant-based stick to make them dairy-free.
- Try chopped pecans for a crunchy seasonal twist.
- Use dark chocolate chunks instead of chips for more richness.
Common Questions
Can I make these ahead of time?
Yes, you can chill the dough for two days. This actually helps the flavors develop even more. Just let it sit at room temperature before scooping.
What if I don’t have mocha chips?
If you cannot find them, use extra chocolate chips. Add a teaspoon of instant espresso powder to the dry ingredients. This keeps that rich coffee aroma in every bite.
How do I know when they are done?
The edges should be set and lightly golden brown. The centers will still look a little soft. They will firm up as they cool on the sheet.
I hope these cookies bring a little sweetness to your kitchen. They are truly a treat for any occasion. Happy baking!
— Alex
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 2 large egg s
- 2 teaspoons vanilla extract
- 2 1/4 cups all -purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon sal t
- 1 cup semi -sweet chocolate chips
- 1 cup mocha or espresso chips
- 1 cup dried tart cherries, coarsely chopped
Instructions
- Preheat oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar for 2 to 3 minutes until light and fluffy.
- Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- In a separate medium bowl, whisk together the flour, baking soda, and salt.
- Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined to ensure a soft texture.
- Using a spatula, gently fold in the semi-sweet chocolate chips, mocha chips, and chopped dried cherries.
- Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them approximately 2 inches apart to allow for spreading.
- Bake for 10 to 12 minutes or until the edges are set and lightly golden brown.
- Remove from the oven and let the cookies sit on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
