Description
Delight in the rich, fudgy goodness of Chocolate and Cherry Lovers Cookies, perfectly combining the intense flavor of cocoa with tart dried cherries and melty semi-sweet chocolate chips. These soft, chewy cookies are an irresistible treat for chocolate and cherry fans alike, baking up beautifully in just under half an hour.
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
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Mix-ins
- 1 cup dried cherries
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper to ensure the cookies don’t stick.
- Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter together with the granulated sugar and brown sugar until the mixture becomes light and fluffy, about 2 to 3 minutes. This step is crucial to a tender cookie texture.
- Add Wet Ingredients: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then, mix in the vanilla extract until the batter is smooth and creamy.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined to avoid overmixing.
- Fold in Mix-ins: Gently fold the dried cherries and semi-sweet chocolate chips into the dough, distributing them evenly without breaking the cherries.
- Shape Cookies: Using a tablespoon or cookie scoop, place rounded portions of dough onto the prepared baking sheets, leaving about 2 inches of space between each to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes or until the edges are set but the centers still look soft and slightly underbaked—this ensures a chewy middle.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes to set before transferring them to a wire rack to cool completely.
Notes
- For softer cookies, avoid overbaking; remove them while centers are still soft.
- Room temperature butter and eggs will help the dough blend more smoothly.
- You can substitute dried cherries with dried cranberries or raisins for a different twist.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Freezing dough balls ahead can make baking fresh cookies quick and easy on demand.
