There’s something magical about biting into a warm cherry chocolate chewy cookie—those little bursts of tangy sweetness paired with rich, melty chocolate. I swear, my family can smell these baking from a mile away, and suddenly, everyone’s hovering in the kitchen, pretending they “just happened to stop by.” These cookies? They’re my secret weapon for turning ordinary afternoons into tiny celebrations.
I stumbled onto this recipe years ago when I needed a last-minute dessert for a potluck. My pantry had dried cherries left over from holiday baking and a half-empty bag of chocolate chips. A little experimenting later, and voilà—these cookies were born. Now, they’re the first thing my niece requests when she visits (“Auntie, can we make the cherry ones?”) and the dessert that disappears fastest at book club. The chewy texture, the way the cherries soften just enough but still give a little resistance… trust me, you’ll want to double the batch. And don’t even get me started on how good your kitchen will smell.
Why You’ll Love These Cherry Chocolate Chewy Cookies
Listen, these cookies check every box. They’re the kind of treat you’ll find yourself making over and over—not just because they’re ridiculously delicious, but because they’re practically foolproof. Here’s why they’re my go-to:
- Easy-peasy: No fancy techniques here—just straightforward mixing and baking. Even if you’ve burned toast before, you can handle this recipe.
- Flavor explosion: Tart cherries and deep chocolate? A match made in dessert heaven. Don’t be surprised when people ask, “What’s that secret ingredient?” (Spoiler: It’s love. And butter.)
- Chewy perfection: That slightly crisp edge giving way to a soft, yielding center? That’s the texture sweet dreams are made of.
- Crowd-pleaser: Kids devour them, adults pretend not to take thirds, and gluten-free friends beg you for the recipe (just swap the flour!).
Oh, and did I mention they make your house smell like a Parisian patisserie? You’re welcome.
Ingredients for Cherry Chocolate Chewy Cookies
Okay, let’s gather the good stuff! These cherry chocolate chewy cookies need just a handful of pantry staples—nothing fussy, I promise. Here’s your shopping list (or, more likely, your “raid-the-cupboard” list):
- 1 cup all-purpose flour (spooned and leveled—no packing it down!)
- 1/2 cup cocoa powder (the darker, the better for that rich chocolate kick)
- 1/2 tsp baking soda
- 1/4 tsp salt (trust me, it balances the sweetness)
- 1/2 cup unsalted butter, softened (leave it out for 30 minutes—cold butter won’t cream right)
- 3/4 cup brown sugar, packed (that molasses depth is key)
- 1 large egg (room temperature blends better)
- 1 tsp vanilla extract (real stuff, not the imitation—your cookies deserve it)
- 1 cup dried cherries (chopped roughly if you want even distribution)
- 1/2 cup chocolate chips (or chunks for gooier pockets!)
See? No weird ingredients hiding in the back of your spice cabinet. Now, grab that mixing bowl—we’re about to make magic.
Equipment You’ll Need
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula
- Hand mixer or stand mixer
- Baking sheet
- Parchment paper or silicone baking mat
- Measuring cups and spoons
- Wire cooling rack
How to Make Cherry Chocolate Chewy Cookies
Alright, let’s get to the fun part—turning those ingredients into cookie magic! Don’t worry, I’ll walk you through every step. Just follow along, and soon you’ll have a batch of cherry chocolate chewy cookies that’ll make your kitchen smell like a bakery.
Preparing the Dough
First things first: preheat that oven to 350°F (175°C). Trust me, you don’t want to realize your oven’s still cold when your dough is ready to go.
Now, grab two bowls—one large, one medium. In the medium bowl, whisk together your dry ingredients: flour, cocoa powder, baking soda, and salt. I like to sift the cocoa powder to avoid lumps, but if you’re feeling lazy (no judgment), just whisk extra well. Set this aside.
In your large bowl, cream together the softened butter and brown sugar. “Creaming” sounds fancy, but it just means beating them until they’re light and fluffy—about 2-3 minutes with a hand mixer or stand mixer. This step is crucial for that perfect chewy texture! Scrape down the sides of the bowl halfway through to make sure everything gets evenly mixed.
Beat in the egg and vanilla until just combined. Now, gradually add your dry ingredients to the wet mixture. I do this in three batches, mixing gently after each addition. The dough will be thick, and that’s exactly what we want.
Here’s the best part: fold in those gorgeous dried cherries and chocolate chips. Gently does it—you don’t want to overwork the dough. A few streaks of flour are fine; they’ll disappear when you scoop the cookies.
Baking the Cookies
Line your baking sheet with parchment paper or a silicone mat. This isn’t just for easy cleanup—it helps prevent the bottoms from browning too much.
Drop tablespoon-sized scoops of dough onto the sheet, spacing them about 2 inches apart. These cookies spread a bit, and nobody wants a cookie sheet that looks like one giant blob. I use a small cookie scoop for even sizing, but two spoons work just fine.
Bake on the middle oven rack for 10-12 minutes. Here’s how to know they’re done: the edges will look set, but the centers should still be slightly soft. They’ll firm up as they cool. If you like them extra chewy, err on the side of underbaking by a minute.
Let them cool on the baking sheet for 5 minutes—this helps them set—then transfer to a wire rack. Try to resist eating them all straight away (but if you sneak one warm with melty chocolate, I won’t tell).
Tips for Perfect Cherry Chocolate Chewy Cookies
Want bakery-worthy cherry chocolate chewy cookies every single time? These little tricks make all the difference:
- Chill that dough! Pop it in the fridge for 30 minutes before baking if you prefer thicker cookies. Cold dough spreads less—though I admit, I rarely wait this long because I’m impatient.
- Parchment paper is your friend. It prevents sticking AND helps the bottoms bake evenly. No more scraping cookie casualties off the pan!
- Rotate your baking sheet halfway through baking if your oven has hot spots. Mine always burns the back left corner—annoying, but an easy fix.
- Underbake slightly. Take them out when they still look a tad underdone in the center. They’ll finish setting on the hot pan for that perfect chew.
- Quality chocolate matters. Splurge on good chocolate chips—they melt better and taste infinitely richer than bargain brands.
There you go—my hard-earned cookie wisdom! Now go forth and bake with confidence.
Ingredient Substitutions & Variations
Listen, I’m all about sticking to the original recipe—it’s perfect as is—but sometimes you gotta improvise! Here are my tried-and-true swaps when the pantry’s looking bare:
- Out of dried cherries? Try cranberries or chopped dried apricots for a different fruity twist. Fresh cherries work too (pitted and chopped), but reduce sugar by 2 tablespoons since they’re sweeter.
- Chocolate chip upgrade: Swap semi-sweet chips for dark chocolate chunks or even white chocolate if you’re feeling fancy.
- Butter emergency? Coconut oil works in a pinch, but your cookies might spread more—chill the dough longer.
- Flour swap: Use 1:1 gluten-free flour blend if needed—just add an extra tablespoon since it’s thirstier.
The beauty? These cookies are forgiving. Make them yours!
Storing and Freezing Cherry Chocolate Chewy Cookies
Okay, confession time—these cookies rarely last long enough to need storage in my house. But when they do (miraculously), here’s how to keep them tasting fresh-baked:
- Room temp: Stack them in an airtight container with parchment between layers. They’ll stay chewy for up to 5 days—if you can resist them that long.
- Freezer magic: Freeze cooled cookies in a single layer first, then transfer to a zip-top bag. They’ll keep for a month! Thaw at room temp or pop one straight in the microwave for 10 seconds when that midnight cookie craving hits.
Pro tip: Hide a few in the freezer behind the peas. Future-you will be so grateful.
Cherry Chocolate Chewy Cookies Nutritional Information
Look, I’m no dietitian—these are cookies, after all—but if you’re curious about what’s in each bite, here’s the scoop. Based on standard ingredients, one cherry chocolate chewy cookie clocks in at about 120 calories, with 5g fat (3g saturated), 18g carbs, and 2g protein. Values vary by brand, of course.
The dried cherries pack fiber and antioxidants, while that dark chocolate offers flavonoids. But let’s be real—you’re eating these for joy, not health points! Everything in moderation, right? (Though moderation gets tricky when the plate’s within arm’s reach…)
Frequently Asked Questions
Got questions? I’ve got answers! Here are the cookie conundrums I hear most often—along with my very opinionated solutions:
Can I use frozen cherries instead of dried?
Technically yes, but expect a different texture. Thaw and pat them bone-dry first, then chop small. Your cookies might spread more and need an extra minute of baking. Personally? I stick with dried—they give that perfect chewy bite.
Why did my cookies turn out flat as pancakes?
Three likely culprits: 1) Butter was too soft (should leave a fingerprint, not squish like mayo), 2) You skipped the flour scoop-and-level step (packed flour = dense cookies), or 3) The baking sheet was still warm from the last batch. Happens to us all!
Can I make the dough ahead?
Absolutely! Refrigerate for up to 2 days (flavor gets even better) or freeze scooped dough balls for 3 months. Bake straight from frozen—just add 1-2 extra minutes.
Help! My chocolate chips all sank to the bottom.
Toss them with a teaspoon of flour before folding in—it helps them “stick” in the dough. Also, let cookies cool 5 minutes on the pan before moving them.
Share Your Cherry Chocolate Chewy Cookies Experience
Did you make these cherry chocolate chewy cookies? I’d love to hear how they turned out! Snap a pic of your cookie masterpiece (or that glorious melted chocolate pull) and tag me—I live for your kitchen victories. Drop a comment below with your tweaks or tricks, because honestly, who doesn’t want more cookie inspiration? Happy baking, friends!
Print
Ultimate Cherry Chocolate Chewy Cookies – 6 Secrets for Perfection
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delicious cookies combining cherries and chocolate for a chewy treat.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup dried cherries
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C).
- Mix flour, cocoa, baking soda, and salt in a bowl.
- Cream butter and sugar until fluffy.
- Beat in egg and vanilla.
- Gradually add dry ingredients to wet mixture.
- Fold in cherries and chocolate chips.
- Drop spoonfuls of dough onto a baking sheet.
- Bake for 10-12 minutes.
- Cool on a wire rack before serving.
Notes
- Store in an airtight container for freshness.
- Dough can be refrigerated for up to 2 days.
- Substitute chocolate chips with dark chocolate for a richer taste.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: cherry chocolate cookies, chewy cookies, easy dessert recipes