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Cherry season calls for a batch of these Cherry Chocolate Chip Cookies. Similar to traditional chocolate chip cookies but with the addition of fresh cherries or maraschino cherries, this recipe is a tasty way to jazz up cookies.
I'm going to go out on a limb and assume that chocolate chip cookies are most people's favorite cookie recipe. Personally, my vegan chocolate chip cookies are in my top 3 favorite cookies on the blog, but these cherry chocolate chip cookies might be even better (yes really!).
They're soft, chewy and buttery -- just the way you expect a cookie to be -- filled with chocolate chips and have a kind of tartness thanks to the chopped cherries.
Recipe features
- Can be made with fresh or maraschino cherries
- Features a highly underrated flavor combination: chocolate and cherry
- The cookies themselves are soft and chewy, with slightly crispy edges -- just the way homemade cookies should be!
Ingredients
Butter - Unsalted; if using salted butter, omit salt from the recipe. Vegan butter is a great option as well to keep these dairy-free.
Sugar - I love using a combination of brown sugar and cane sugar in my classic cookies (aka not healthy).
Egg - While I haven't tested it, I think you could use a flax egg if you want to keep these egg-free. To do so, whisk 1 tablespoon of ground flaxseed and 2.5 tablespoons of water together, then let the mixture sit for 10 minutes until the flaxseed absorbs the water.
Vanilla extract - No substitution.
Flour - All purpose flour is the way to go, or use gluten free 1:1 baking flour to keep these cookies gluten free.
Chocolate - Preferably semi-sweet chocolate chips or dark chocolate chips. Again, feel free to use dairy-free chocolate chips to keep these cookies vegan-friendly.
Cherries - I used fresh chopped cherries the first time. I made these, and then I tested them again with jarred cherries, and both ways were delicious. See the "FAQ" section below if you're having trouble deciding which to use.
Instructions
Step 1: Pit the cherries. Start by using a cherry pitter to pit the cherries, then roughly chop them; set aside.
Step 2: Whisk wet ingredients. In a large bowl, cream the butter and both sugars together, then add the egg and vanilla and whisk for 1 minute.
Step 3: Stir dry ingredients. In a separate bowl, stir the flour, baking soda, baking powder, and salt together. Then, pour the dry ingredients into the wet and whisk to combine (I used a hand mixer for this). Last, gently fold in the chocolate chip and cherries.
Step 4: Form cookie dough. Use an ice cream scooper to scoop the cookie dough out and place it directly onto a baking sheet lined with parchment paper. NOTE: you'll have to bake these cookies in batches or use two baking sheets.
Step 5: Bake. Bake the cookies at 350° for 12 minutes. Allow the cookies to sit on the baking sheet for 3 full minutes before transferring them to a wire rack.
Tips and FAQs
- Space the balls of cookie dough at least two inches apart on the baking sheet; these cookies spread quite a bit in the oven.
- The cookies might look slightly underdone when you take them out of the oven -- that's a good thing! The cookies will solidify as they cool. Taking them out of the oven when they're slightly underdone creates a soft and chewy center.
- These cookies would also be delicious with white chocolate chips instead.
What kind of cherries should I use?
If you want a more subtle cherry flavor, opt for fresh cherries. If you want a stronger cherry flavor, then jarred maraschino cherries are the way to go. You could also try using dried cherries, but I haven't tested it myself.
Storage
Room temperature: Store cookies in an airtight container at room temperature for up to 3 days.
Freezer: Or, wait for the cookies to cool, then transfer them to a freezer-safe bag and freeze for up to 3 months.
More cookie recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Cherry Chocolate Chip Cookies
Ingredients
- ½ cup unsalted butter softened
- ¾ cup brown sugar
- ¼ cup cane sugar
- 1 egg
- 1 teaspoon vanilla
- 1 ⅓ cup + 2 tablespoon all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup chocolate chips
- ½ cup cherries pitted and chopped
Instructions
- If you haven't already, pit and chop the cherries; set aside. Preheat oven to 350° and line a large baking sheet with parchment paper, or spray with nonstick spray.
- Cream the butter, brown sugar and cane sugar together in a large bowl, then add the egg and vanilla and stir for 1 minute.
- In a separate bowl, stir the flour, baking soda, baking powder, and salt together. Then, pour the dry ingredients into the wet and stir with an electric mixer until combined, being careful not to over-mix. Last, stir in the chocolate chips and cherries by hand.
- Use an ice cream scooper or cookie scoop to scoop the dough out and onto the baking sheet, ensuring the balls of dough are spaced out to allow the cookies to spread. NOTE: you'll either have to bake the cookies in batches or on two baking sheets.
- Bake the cookies for 12 minutes. Remove from the oven and let the cookies sit on the baking sheet for 3 minutes before transferring to a cooling rack. Enjoy!
Justin says
Wow this was SOO good! Cherry and chocolate is such a fantastic combo and I don't think I've ever had that in a cookie before. Can't wait to make these again!