Chocolate Chip Cherry Cookies

5 from 4 votes

Chocolate Chip Cherry Cookies

These Chocolate Chip Cherry Cookies have crispy edges, chewy centers and fresh cherries and chocolate chips in every bite. They're easy to make - no chilling required.

Prep Time15

Cook Time10

Cooling1

Total Time1 25

Course: cookies, Dessert

Cuisine: American

Diet: Vegetarian

Servings: Cookies

Author: Laura Sandford

Cost: $10

Equipment

Ingredients

½ cup salted butter (softened)
½ cup granulated sugar
½ cup light brown sugar
1 teaspoon pure vanilla extract
1 egg
1 ½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon sea salt
¼ teaspoon cinnamon
1 cup semisweet chocolate chips (6 oz)
1 cup fresh cherries (pitted and chopped)

US Customary - Metric

Instructions

Prepare the Cherries

Begin by pitting and chopping the cherries.
Then, lay them out on paper towels and press gently to release and remove excess moisture (this is very important).

Preheat the Oven

Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Line two large baking sheets with parchment paper or a silicone baking mat, set aside.

Make the Dough

In a medium bowl, combine flour, baking soda, baking powder, sea salt, and cinnamon. Set aside.
In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a hand-held mixer, beat together the butter, white sugar and brown sugar on medium-high speed until light and fluffy – about 1 minute.
Add egg and vanilla and beat for an additional 1 minute.
Add the dry ingredients and beat until just combined.
Add chocolate chips and stir until evenly distributed throughout the dough.
Gently stir in the cherries.
Use a 2 Tablespoon cookie scoop to measure out portions of dough, roll them into balls and place them evenly spaced on a baking sheet. Repeat until all the dough is used.

Bake, Cool & Serve

Bake in preheated oven for 10-13 minutes, or until the top is just set and just barely beginning to turn light golden brown.
Remove from oven and let cool on the baking sheet for 5-10 minutes.
Transfer cookies to a wire rack to cool

Video

Notes

Ingredient Notes/Substitutions

Salted Butter. Unsalted butter and coconut oil (softened, not melted) are both great substitutes.
Light brown sugar. Using dark brown sugar will impart a slightly richer molasses taste.
Vanilla extract. If you'd like to add some almond extract, you can use ½ teaspoon vanilla extract and ½ teaspoon almond extract.
All-purpose flour. For a gluten-free version use 1:1 all-purpose gluten-free flour.
Fine sea salt. Use fine (not coarse) sea salt. If using iodized table salt, decrease the amount by half.
Cinnamon. I love the addition of cinnamon in these cherry cookies, it brings all the flavors together beautifully.
Semisweet chocolate chips. I prefer semisweet because it compliments the cherries really well. But milk, dark, and white chips all work well!

Notes on Avoiding Soggy Cookies

The cherries have to be as dry as possible for the best results.
Bake immediately, do not chill or the dough could become soggy.
I don’t suggest using frozen cherries unless you can squeeze out almost all of the excess moisture.

Store

Let the cookies cool completely, then store them in an airtight container at room temperature for up to 3 days. Because they're made with fresh cherries, they're best within the first 1-2 days.

How to Freeze Cherry Chocolate Chip Cookies

You can freeze baked cherry cookies in an airtight container for up to 2 months. Let them thaw at room temperature before serving.

If you're using dried cherries, you can also freeze the unbaked cookie dough. Portion the dough into balls and freeze them on a baking sheet until firm, then transfer them to an airtight container in the freezer.

I don't recommend freezing the unbaked dough when it's made with fresh cherries because the fruit releases additional moisture as it freezes and thaws.

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