Why You’ll Love This Cherry Chocolate Chip Cookies

• A Perfect Flavor Balance. The tartness of the dried cherries cuts through the sweetness of the chocolate and cookie dough in the most wonderful way. It keeps each bite interesting and prevents it from ever feeling too one-note or cloying.
• An Incredible Texture Experience. We’re aiming for a cookie that’s soft and slightly chewy in the middle, with a delicate crispness on the outside. The cherries add little pockets of juicy chew, while the chocolate chips melt into gooey pools of richness.
• They’re Surprisingly Simple to Make. You don’t need any fancy equipment or hard-to-find ingredients. If you can make a classic chocolate chip cookie, you can absolutely master these. The process is comforting and familiar, with just one or two tiny twists.
• They Look as Good as They Taste. The deep red specks of cherry against the dark chocolate chips make these cookies look incredibly inviting. They have a rustic, homemade charm that is just irresistible.

Ingredients & Tools

• 225 g (1 cup) unsalted butter, softened
• 150 g (¾ cup) granulated sugar
• 165 g (¾ cup) packed light brown sugar
• 2 large eggs, at room temperature
• 2 tsp pure vanilla extract
• 315 g (2 ½ cups) all-purpose flour
• 1 tsp baking soda
• 1 tsp fine sea salt
• 170 g (1 cup) dried tart cherries
• 170 g (1 cup) dark chocolate chips or chunks

Tools: A stand mixer or hand mixer, mixing bowls, a baking sheet, parchment paper or a silicone baking mat, and a cookie scoop (highly recommended!).

Using room temperature eggs and properly softened butter is the secret to a perfectly emulsified dough that bakes up evenly. And don’t skip the brown sugar—its molasses content is what gives these cookies their signature chewy texture and deep, caramel-like flavor.

Serves: Makes about 24 cookies | Prep Time: 15 minutes | Cook Time: 10-12 minutes per batch | Total Time: About 1 hour (including chilling)

Before You Start: Tips & Ingredient Notes

• What kind of cherries should I use? Look for dried tart cherries, sometimes labeled as Montmorency cherries. They have a brighter, more complex flavor than sweet dried cherries, which can make the cookies overly sweet. If they seem very dry or hard, you can plump them up in a bowl of warm water for 10 minutes, then pat them completely dry before using.
• Why is the butter temperature so important? Seriously, this is a big one. Your butter should be soft enough that you can easily make an indentation with your finger, but not so soft that it’s oily or melted. This allows it to cream perfectly with the sugars, trapping air that helps the cookies rise.
• Can I use milk chocolate instead? Of course! I prefer dark chocolate (around 60-70% cacao) because its bitterness creates a more sophisticated contrast with the sweet dough and tart cherries. But if you’re a milk chocolate fan, go for it—the cookies will be sweeter and more decadent.
• Don’t skip the chilling step. I know, I know, it’s tempting to bake them right away. But chilling the dough for at least 30 minutes firms up the butter, which prevents the cookies from spreading too much in the oven. It also allows the flavors to meld together beautifully.

How to Make Cherry Chocolate Chip Cookies

Serving Suggestions

Complementary Dishes

• A simple vanilla bean ice cream — The creamy, cold ice cream melting over a warm cookie is a classic dessert combo for a very good reason. The vanilla provides a neutral, aromatic base that lets the cherry and chocolate shine.
• A sharp, aged cheddar cheese board — This might sound unusual, but trust me. The salty, tangy sharpness of a good cheddar pairs phenomenally well with the sweet and tart notes of the cookie. It’s a sophisticated little pairing for a grown-up treat.

Drinks

• A glass of cold whole milk — You can’t go wrong with this timeless pairing. The richness of the milk complements the butter and chocolate, and it’s just so comforting.
• A cup of black coffee or espresso — The bitterness of the coffee cuts through the sweetness of the cookie and enhances the flavor of the dark chocolate. It’s the perfect afternoon pick-me-up.

Something Sweet

• A dollop of cherry compote — For the ultimate cherry experience, serve a cookie alongside a small bowl of warm, homemade cherry compote. It amplifies the fruity flavor and adds a lovely saucy element.
• A dark chocolate ganache for dipping — If you want to go all out, melt some dark chocolate with a splash of cream to create a simple ganache for dipping. It’s decadent, fun, and perfect for a special occasion.

Top Mistakes to Avoid

• Mistake: Using melted butter. If your butter is melted or too soft, the cookies will spread excessively in the oven, resulting in thin, greasy, flat cookies. The creaming step with properly softened butter is non-negotiable for structure.
• Mistake: Overmixing the dough after adding the flour. Once the flour is incorporated, stop mixing! Overworking the dough develops the gluten in the flour, which can make your cookies tough and cakey instead of tender and chewy.
• Mistake: Skipping the chill time. I’ve messed this up before too, thinking I could save time. But warm dough spreads rapidly. Chilling is what gives you a thick, bakery-style cookie with a perfect texture contrast between the crisp edge and soft center.
• Mistake: Overbaking. It’s so easy to do because the centers look soft. But remember, they continue to cook on the hot pan. Take them out when the edges are golden but the centers still look a bit puffy and underdone. They’ll be perfect once cooled.

Expert Tips

• Tip: Weigh your flour. If you don’t have a kitchen scale, fluff your flour with a spoon, spoon it into your measuring cup, and level it off with a knife. Scooping directly with the cup packs in too much flour, leading to dry, crumbly cookies.
• Tip: Roughly chop the cherries. If your dried cherries are particularly large, give them a rough chop before adding them to the dough. This ensures you get a bit of cherry in every single bite and prevents any one piece from being overwhelming.
• Tip: Make a “test” cookie. Before baking the whole batch, bake just one cookie. This allows you to check for spread and adjust the baking time if needed. If it spreads too much, your dough might need a few more minutes in the fridge.
• Tip: Sprinkle with flaky sea salt. Right when the cookies come out of the oven, sprinkle a tiny pinch of flaky sea salt (like Maldon) over the top. It enhances every single flavor and takes these cookies from great to absolutely unforgettable.

FAQs

Can I freeze the cookie dough?
Absolutely, and I highly recommend it for fresh-baked cookies on demand! Scoop the dough into balls and place them on a parchment-lined baking sheet. Freeze until solid (about an hour), then transfer the frozen dough balls to a freezer bag. They’ll keep for up to 3 months. When you’re ready to bake, just place the frozen dough balls on a baking sheet—you might need to add 1-2 minutes to the baking time. No need to thaw!

My cookies came out cakey. What happened?
A cakey texture usually points to a few things: too much flour (did you measure by weight or scoop?), overmixing the dough after adding the flour, or possibly even using baking powder instead of baking soda by accident. Baking soda is what we want here for a chewier, denser texture. Double-check your measurements and mix with a light hand.

Can I use frozen or fresh cherries instead of dried?
I wouldn’t recommend it for this particular recipe. Fresh or frozen cherries contain a lot of water, which will release into the dough as they bake. This can make the cookies soggy, prevent them from spreading properly, and cause the cherries to “bleed” color everywhere. Dried cherries provide concentrated flavor and the right chewy texture without adding extra moisture.

How do I store these cookies to keep them soft?
The key to keeping them soft is storing them in an airtight container at room temperature. To prevent them from drying out, you can add a piece of bread to the container—the cookies will draw moisture from the bread, staying soft for days (the bread will get hard, but that’s a sacrifice we’re willing to make!). They’re best enjoyed within 3-4 days.

Can I make these cookies gluten-free?
Yes, you can! Use a 1:1 gluten-free all-purpose flour blend that contains a binder like xanthan gum. I’ve had great success with brands like Bob’s Red Mill or King Arthur Measure for Measure. The texture might be slightly more delicate, but the flavor will be just as wonderful. Be sure your oats are certified gluten-free if that’s a concern.