Chocolate Cherry Cookies
Deliciously chewy cookies featuring a tart cherry and chocolate combination, perfect for any occasion.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened Can substitute with equal margarine for dairy-free.
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon alcohol-free vanilla extract
- 1 unit egg, room temperature
Mix-Ins
- 1 cup chocolate chips Semi-sweet or a mix of dark + milk.
- 1 cup dried cherries, roughly chopped Sweetened or tart.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt until evenly combined. Set aside.
- In a larger bowl, cream the softened butter with the granulated and brown sugars until the mixture is pale and light — about 2–3 minutes with a hand mixer.
- Beat in the alcohol-free vanilla extract and the egg until the mixture is smooth and glossy.
- Add the dry ingredients to the wet mixture in two additions, mixing just until no streaks of flour remain.
- Fold in the chocolate chips and dried cherries with a spatula.
- Use a rounded tablespoon to drop dough mounds onto the prepared sheet, spacing them about 2 inches apart.
Baking
- Bake for 10–12 minutes, until the edges are set and lightly golden while the centers still look slightly soft.
- Let cookies rest on the baking sheet for 3–5 minutes before transferring to a wire rack to cool completely.
Notes
For chewier cookies, swap half the all-purpose flour for bread flour. For a softer cookie, add 1 tablespoon milk to the dough. For a quicker air-fryer adaptation, see air-fryer chocolate chip cookies for timing ideas.