Chocolate Cherry Cookies
The ultimate comfort food, Chocolate Cherry Cookies combine the rich flavors of chocolate and tart cherries into a chewy delight. Perfect for any occasion, these cookies are sure to satisfy your sweet tooth!
Equipment
- Whisk
- Food Processor
- Oven
- Wooden Spoon
- Mixing Bowl
- Baking Sheet
Ingredients
- 2 1/4 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon Sea Salt
- 3/4 cup Dutch Processed Cocoa
- 1 cup Unsalted Butter at room temperature
- 1 cup Granulated Sugar
- 1 cup Light Brown Sugar
- 2 large Eggs at room temperature
- 1 teaspoon Vanilla Extract
- 1 cup Chocolate Chunks
- 1 cup Dried Cherries
Instructions
- Preheat your oven to 350 degrees F. This is an essential step to ensure your cookies bake evenly and achieve that perfect texture.
- Line a baking sheet with parchment paper or a Silpat baking mat. This prevents the cookies from sticking and allows for easy cleanup afterward.
- In a medium bowl, whisk together all-purpose flour, baking soda, sea salt, and Dutch processed cocoa. Mixing these dry ingredients first helps to evenly distribute the leavening agents.
- In a large mixing bowl, cream together unsalted butter and both granulated sugar and light brown sugar. Use an electric mixer and beat until the mixture is smooth and creamy, about 2 to 3 minutes. This step is crucial for incorporating air into the dough.
- Add the eggs, one at a time, mixing well after each addition. This helps to create a uniform batter.
- Next, add in the vanilla extract and mix until combined. The vanilla adds a warm flavor that complements the chocolate.
- Gradually incorporate the flour mixture, beating on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies.
- Stir in the chocolate chunks and dried cherries with a spatula. Ensure they’re evenly distributed throughout the dough.
- Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake the cookies for about 10 minutes, or until they are set but still soft in the center. Avoid overbaking to retain that chewy texture.
- Remove from the oven and let the cookies sit on the baking sheet for 3 minutes before transferring them to a cooling rack. This allows them to firm up slightly.
- Once cooled completely, store the cookies in an airtight container. They’ll last for up to 4 days at room temperature, or you can freeze them for up to one month.
Notes
- Tip 1: To keep your cookies fresh, store them in an airtight container at room temperature. They’ll remain soft for up to 4 days.
- Tip 2: You can freeze cookie dough before baking. Scoop the dough onto a baking sheet, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding a couple of extra minutes to the baking time.
- Tip 3: Consider adding chopped walnuts or pecans for extra crunch and flavor.
- Tip 4: Swap out dried cherries for cranberries or raisins to give a twist to the flavor profile.
- Tip 5: Use different types of chocolate like dark chocolate or white chocolate chunks for a unique taste.