Chewy Cherry Chocolate Chip Cookies
These irresistibly chewy cookies deliver a rich cocoa base dotted with melty chocolate morsels and vibrant, tart cherries. Ideal for festive gatherings, afternoon snacks, or satisfying your sweet tooth, they strike the perfect balance between fudgy and fruity.
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Servings: 24 cookies
Ingredients
- 1 cup approximately 150 grams of dried cherries or finely chopped, well-drained maraschino cherries
- 1 cup about 170 grams of semisweet chocolate chips
- ½ teaspoon of fine salt
- 2¼ cups roughly 280 grams of plain all-purpose flour
- 1 teaspoon of baking soda
- 2 teaspoons of pure vanilla extract
- ½ cup around 100 grams of packed brown sugar
- ½ cup about 45 grams of unsweetened cocoa powder
- 1 cup 226 grams or 2 sticks of softened, unsalted butter
- 1 cup 200 grams of granulated white sugar
- 2 large eggs room temperature
Instructions
- Preheat the oven to 350°F (175°C). Line baking trays with parchment paper to prevent sticking.
- In a large mixing bowl, cream together the softened butter with both the granulated and brown sugars until the mixture becomes pale and fluffy. Add the eggs individually, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, combine the flour, cocoa powder, baking soda, and salt. Whisk to blend evenly.
- Gradually incorporate the dry ingredients into the butter mixture, mixing just until the dough comes together. Gently fold in the chocolate chips and cherries until evenly distributed throughout.
- Using a spoon or small cookie scoop, portion the dough into rounded tablespoons and arrange them on the prepared baking sheets, ensuring at least 2 inches of spacing between each.
- Bake in the preheated oven for 10 to 12 minutes, or until the edges have firmed up while the centers remain soft.
- Allow the cookies to rest on the baking sheets for 5 minutes post-baking, then transfer them to a wire rack to cool completely.