Soft and Chewy Cherry Chocolate Chip Cookies
These cherry chocolate chip cookies are the kind that disappear fast. Buttery, chewy centers, thin crisp edges, and just the right amount of sweet-tart dried cherries alongside dark chocolate chunks.
They come together in one bowl with melted butter, no mixer needed, and the dough goes straight into the oven. Warm cookies on the table in under half an hour.
What Makes These Cookies So Good
I love a cookie that tastes like it took effort but actually didn’t. Melted butter gives a deep, toffee-like flavor without pulling out a mixer, and an extra egg yolk keeps the centers tender for days.
The dried cherries give a jammy, tangy pop that cuts through the sweetness of the chocolate. No artificial cherry taste, just real fruit against dark, melty chocolate.
Texture-wise, these land exactly where I want them: soft and chewy in the middle, with thin, lightly crisp edges. A little more brown sugar than white helps them stay that way.
Ingredients
- 1 cup (170g) all-purpose flour: spooned and leveled, not scooped
- 1/2 tsp baking soda: helps the cookies spread and brown
- 1/4 tsp fine sea salt: brings the chocolate and cherry flavors forward
- 1/2 cup (115g) unsalted butter, melted and cooled slightly: rich and buttery base
- 1/2 cup (100g) packed light brown sugar: for chewiness and a hint of molasses
- 1/4 cup (50g) granulated sugar: for crisp edges and structure
- 1 large egg, at room temperature: cold egg can make the butter seize
- 1 large egg yolk: extra tenderness
- 1 tsp vanilla extract: rounds out the flavors
- 3/4 cup (130g) dark chocolate chips or chopped dark chocolate: 60–70% cocoa works best here
- 2/3 cup (85g) dried tart cherries: roughly chop if they’re large; see tip about soaking if they’re very dry
Variations / Substitutions
- Swap the chocolate: semisweet or milk chocolate chips work, but the cookies will be sweeter. Reduce the granulated sugar by 1 tablespoon if using milk chocolate.
- Swap the cherries: dried cranberries or chopped dried apricots bring a similar chewy-tart bite.
- Add nuts: fold in 1/2 cup toasted chopped pecans or walnuts along with the cherries and chocolate.
- Almond extract: replace the vanilla with 1/4 tsp almond extract for a cherry-almond combo. Start light; almond extract can overpower.
If you love fruit and chocolate together, try my Raspberry White Chocolate Blondies.
How To Make Cherry Chocolate Chip Cookies
Step 1: Whisk the Butter and Sugars
In a large bowl, whisk the 1/2 cup melted butter, 1/2 cup brown sugar, and 1/4 cup granulated sugar until smooth and no oily streaks remain. It takes about 1 minute by hand.
The mixture will look gritty and separated at first. Keep whisking and it will come together into a wet, grainy paste that’s slightly lighter in color.
Step 2: Beat in the Egg and Vanilla
Add the whole egg, the egg yolk, and the 1 tsp vanilla. Beat with the whisk until the mixture is thick and glossy, about 1 minute.
You’re looking for a pale, ribbon-like consistency. The batter will feel a bit like caramel sauce at this point, smooth and slightly stretchy when you lift the whisk.
Step 3: Fold in the Dry Ingredients
Whisk the 1 cup flour, 1/2 tsp baking soda, and 1/4 tsp salt together in a small bowl. Sprinkle it over the wet mixture and fold with a spatula until just combined, about 8 to 10 strokes. No dry flour should be visible.
Stop as soon as the flour disappears. Overmixing at this stage develops gluten and leads to tough cookies. A few faint streaks of flour are fine; they’ll get incorporated when you add the cherries and chocolate.
Step 4: Stir in the Cherries and Chocolate
Tip the 2/3 cup dried cherries and 3/4 cup dark chocolate into the bowl and fold them through until evenly distributed, about 5 firm strokes.
If your cherries are very large, give them a rough chop. The dough will be thick, speckled with dark chocolate and ruby-colored fruit, and it will hold its shape when scooped.
Step 5: Scoop and Bake
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Scoop the dough by rounded 1.5-tablespoon portions and place them 2 inches apart on the sheets. Bake one sheet at a time for 10 to 12 minutes, until the edges are set and lightly golden and the centers look soft and puffed.
The cookies will seem underdone when you pull them out. That’s exactly what you want. Let them cool on the baking sheet for 5 minutes, then serve warm or transfer to a wire rack. The carryover heat sets the middle to that perfect chewy finish.
Tips for the Best Cherry Chocolate Chip Cookies
- Measure your flour with the spoon-and-level method. Scooping directly from the bag can pack in too much flour and make the cookies dense.
- If your dried cherries are hard or leathery, soak them in hot water for 10 minutes, then drain and pat them very dry. This keeps them soft and juicy in the finished cookie.
- Don’t flatten the dough balls before baking. Leaving them in tall, mounded scoops helps the centers stay thick and chewy.
- Use dark chocolate with 60–70% cocoa. Its slight bitterness balances the sweet cherries and rich butter.
Bake times by cookie size:
| Scoop size | Bake time | Yield |
|---|---|---|
| 1 tablespoon (small) | 9–11 mins | 18–20 cookies |
| 1.5 tablespoons (standard) | 10–12 mins | 12–14 cookies |
| 2 tablespoons (large) | 12–14 mins | 8–10 cookies |
Storing Leftover Cookies
Store baked cookies in an airtight container at room temperature for up to 5 days. Tuck a slice of bread in the container to keep them soft; it releases moisture the cookies absorb. For longer storage, freeze unbaked dough balls on a sheet pan, then transfer them to a freezer bag. Bake straight from frozen, adding 1 to 2 minutes to the bake time.
Frequently Asked Questions
Can I use frozen cherries instead of dried?
No, frozen cherries release too much water and will make the dough wet and the cookies cakey. Stick with dried tart cherries for the right texture.
Why did my cookies spread into flat pancakes?
The most common reason is dough that was too warm. If your kitchen is hot, chill the dough for 30 minutes before scooping and baking. Also check that your butter cooled slightly before mixing; hot butter can accelerate spreading.
Can I make the dough ahead of time?
Yes. Refrigerate the mixed dough in an airtight container for up to 3 days. Bring it to room temperature for about 20 minutes so it’s soft enough to scoop, then bake as directed.
Can I use a gluten-free flour blend?
Yes, a 1-to-1 cup-for-cup gluten-free flour blend works well. The texture will be a little more tender, but the cookies will still be soft and chewy.
Cherry Chocolate Chip Cookies Recipe
Ingredients
Method
- Whisk the melted butter, brown sugar, and granulated sugar in a large bowl until smooth and no streaks remain, about 1 minute.
- Beat in the egg, egg yolk, and vanilla until the mixture is thick and glossy, about 1 minute.
- Whisk the flour, baking soda, and salt in a small bowl, then fold into the wet mixture with a spatula just until combined.
- Fold in the dried cherries and dark chocolate until evenly distributed.
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment. Scoop rounded 1.5-tablespoon portions, space 2 inches apart, and bake 10 to 12 minutes until edges are set and golden. Cool on the sheet 5 minutes before serving.
Notes
