Description
These Dark Chocolate Cherry Cookies combine rich unsweetened cocoa and sweet dried cherries to create a chewy, indulgent dessert perfect for any occasion. Soft in the center with slightly set edges, these American-style cookies offer a delightful blend of bittersweet chocolate chips and tart cherries, making them a crowd-pleasing treat that’s both flavorful and satisfying.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 cup dark chocolate chips
- 3/4 cup dried cherries, roughly chopped
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, beat together the softened unsalted butter, granulated sugar, and packed brown sugar until the mixture is light and fluffy, which incorporates air for a tender texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time to ensure proper emulsification, then mix in the vanilla extract for flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until evenly mixed.
- Mix Dry Ingredients into Wet: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough which can make cookies tough.
- Fold in Chocolate Chips and Cherries: Gently fold in the dark chocolate chips and chopped dried cherries, distributing them evenly throughout the dough.
- Scoop Cookie Dough: Using a tablespoon measure, scoop portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Bake: Bake in the preheated oven for 9 to 11 minutes, until the edges are set but the centers remain slightly soft for a chewy texture.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes to finish setting, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- For extra richness, use bittersweet chocolate chips instead of standard dark chocolate chips.
- If you prefer softer cookies, slightly underbake them and allow them to finish setting on the baking sheet.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
