Description

Add a gourmet twist to your cookie lineup with these Chewy Cherry Chocolate Chip Cookies—a decadent fusion of deep cocoa richness, tart dried cherries, and melty semisweet chocolate chips. Each cookie boasts a soft, chewy center and a tender crumb that melts in your mouth, while the bright bursts of cherry provide a tangy contrast that cuts through the sweetness beautifully.

Optional add-ins like toasted walnuts or pecans offer a satisfying crunch for those who love a nutty note in their bakes. Whether you’re gifting them in a festive tin, serving them at a holiday party, or simply enjoying one with a cup of coffee or tea, these cookies bring the warmth and elegance of a high-end bakery right into your home kitchen.

They’re easy enough for everyday baking, yet special enough to impress—ideal for cookie exchanges, weekend treats, or a thoughtful edible gift.

Ingredients

Scale

1 cup (225 g) unsalted butter, softened
1 cup (200 g) granulated sugar
1 cup (220 g) packed light brown sugar
2 large eggs
2 tsp vanilla extract
2¼ cups (280 g) all-purpose flour
½ cup (50 g) unsweetened cocoa powder
1 tsp baking soda
½ tsp salt
1½ cups (260 g) semisweet chocolate chips
1 cup (120 g) dried cherries, roughly chopped
½ cup (60 g) chopped walnuts (optional)

Instructions

Preheat the oven to 350 °F (175 °C). Line two baking sheets with parchment paper.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the butter mixture, stirring just until combined.
Fold in the chocolate chips, chopped dried cherries, and walnuts if using.
Use a cookie scoop or tablespoon to drop rounded portions of dough about 2 inches apart onto the prepared baking sheets.
Bake for 10–12 minutes, or until the cookies are set around the edges but still soft in the center.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

1. Prioritize Ingredient Quality
Flavor starts with quality. Use high-grade unsweetened cocoa powder for a rich, chocolatey base, and choose premium semisweet chocolate chips with at least 60% cacao content. These ingredients deliver deeper flavor, more nuanced sweetness, and a smoother melt that elevates every bite.

2. Bring Ingredients to Room Temperature
Ensure your butter and eggs are at 68–70°F (20–21°C) before mixing. This helps form a stable emulsion when creaming butter and sugar, resulting in a smooth, cohesive dough. Cold ingredients can cause the dough to separate, leading to greasy or flat cookies.

3. Chill the Dough for Better Structure
Want thicker, bakery-style cookies? Chill the dough for 30–60 minutes before baking. Cooler dough slows fat melting during baking, which prevents spreading and preserves a plump, chewy texture.

4. Make-Ahead Friendly
Save time with batch prep. Scoop individual portions of dough onto a baking sheet and freeze until firm, then transfer to a zip-top bag or airtight container. When ready to bake, place frozen dough balls directly onto the baking tray and add 2–3 minutes to the baking time. No thawing needed!

5. Freezing & Reheating Baked Cookies
To freeze fully baked cookies, layer them between sheets of parchment paper in an airtight container. For best results, thaw at room temperature or warm briefly in a 300°F (150°C) oven for that freshly baked aroma and texture.

6. Allergy-Friendly Options
Need a nut-free or plant-based variation? Refer to our Nut-Free Baking Guide for seed-based substitutes like sunflower seeds or tahini, and visit our Vegan Baking Tips for egg and butter alternatives that maintain the cookie’s chew and flavor.