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.
Servings: 20 Cookies
Cost: $10
Equipment
Ingredients
- ½ cup butter softened
- ½ cup white sugar
- ½ cup brown sugar
- 1 tsp pure vanilla extract
- 1 egg
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp baking powder
- ½ tsp sea salt
- ¼ tsp cinnamon
- 1 cup chocolate chips (6 oz)
- 1 cup cherries pitted, and chopped
Instructions
- 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 oven to 375 degrees F. Line two large baking sheets with parchment paper or a silicone baking mat, set aside.
- 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 until combined.
- Add the dry ingredients and beat until combined.
- Add chocolate chips and stir until evenly distributed throughout the dough.
- Gently stir in the cherries.
- Use a 1 ½ to 2 TBS 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 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.
- Granulated sugar. I recommend using organic cane sugar or regular white sugar.
- Light brown sugar. Using dark brown sugar will impart a slightly richer molasses taste.
- Vanilla extract. vanilla bean paste works in place of 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.
- Chocolate Chips. choose your favorite - semisweet, dark or milk. Even white chocolate chips taste great.
- Cherries. use fresh or dried cherries.
- 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.
Nutrition
Serving: 1cookie | Calories: 168kcal | Carbohydrates: 25g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 133mg | Potassium: 43mg | Fiber: 1g | Sugar: 17g | Vitamin A: 178IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg