Can I use fresh cherries instead of maraschino cherries?

Yes, but pit and chop them first. Adjust sweetness as fresh cherries are less sweet.

How long does the cookie dough last in the refrigerator?

Up to 3 days, but flavor may intensify over time.

Can I freeze the cookie dough?

Yes, scoop into balls and freeze on a baking sheet before transferring to a freezer bag.

What can I do if my cookies are too hard?

Store them with a slice of bread in an airtight container to soften them.

Can I make these cookies without chocolate chips?

Yes, but consider adding other ingredients like nuts or spices to compensate.

Why do I need to chill the dough?

Chilling prevents excessive spreading during baking and enhances flavor development.

My cherries are sinking to the bottom of the cookie. What am I doing wrong?

Try tossing the cherries in a bit of flour before adding them to the dough, and make sure your dough isn't too wet.

7 Tips for Perfect Chocolate Cherry Cookies

Description

These Classic Chocolate Cherry Cookies are the perfect combination of rich chocolate and sweet, juicy cherries. The cookies have a fudgy texture with melty chocolate chips and bursts of cherry in every bite. Perfect for holidays, special occasions, or just a sweet treat with a cup of coffee!

Ingredients

Scale

Dry Ingredients:
- 2 1/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder (Dutch-processed recommended)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Mix-ins:
- 2 cups semi-sweet chocolate chips
- 1 1/2 cups maraschino cherries, drained and halved or quartered (or fresh/frozen equivalent)

Instructions

Combine Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
Cream Butter and Sugars: In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy (about 3-5 minutes).
Add Egg and Vanilla: Mix in the egg and vanilla extract until well incorporated.
Gradually Add Dry Ingredients: Slowly add the dry ingredient mixture to the wet ingredients, mixing just until combined. Do not overmix.
Fold in Chocolate Chips and Cherries: Gently stir in the chocolate chips and cherries until evenly distributed.
Chill the Dough: Cover the dough and refrigerate for at least 30 minutes (or up to 2 hours) to prevent excessive spreading.
Preheat Oven: Set your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
Scoop and Bake: Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches of space between cookies.
Bake: Bake for 9-11 minutes or until the edges are set and the centers appear slightly soft.
Cool: Allow cookies to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

Notes

For a chewier cookie, slightly underbake them and let them finish setting on the baking sheet.
Substitutions: Use dark chocolate chips for a richer flavor, or swap maraschino cherries with fresh or dried cherries.
Storage: Keep cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.

Prep Time: 30 minutes (including chilling time)
Cook Time: 9-11 minutes
Category: Dessert
Cuisine: American

Nutrition

Calories: 180 kcal
Fat: 9g
Carbohydrates: 25g
Protein: 2g