Why You’ll Love These Cherry Chocolate Chewy Cookies
These Cherry Chocolate Chewy Cookies might just be your new favorite treat in your baking repertoire.
I’m obsessed with how the tangy dried cherries balance the rich chocolate flavor, creating that perfect sweet-tart combo we all crave.
The texture? Absolutely divine—crisp edges with that irresistibly soft, chewy center that practically melts in your mouth.
And can we talk about how gorgeous these cookies look? Those ruby-red cherry bits peeking through the deep chocolate dough make them stunning on any dessert plate.
Trust me, they’re impressive enough for guests but simple enough for a random Tuesday night baking session.
What Ingredients are in Cherry Chocolate Chewy Cookies?
What makes these cookies so special is the perfect blend of rich chocolate and tart cherries. The combination creates that irresistible flavor profile that’s both sophisticated and comforting.
I love how the butter and two types of sugar form the foundation for that classic chewy texture we’re aiming for, while the cocoa powder and chocolate chips deliver double the chocolate goodness.
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- ½ cup (100g) packed brown sugar
- 2 large eggs
- 2 teaspoons non-alcoholic vanilla extract
- 2¼ cups (280g) all-purpose flour
- ½ cup (45g) unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (170g) semisweet chocolate chips
- 1 cup (150g) dried cherries (or chopped maraschino cherries, well drained)
When selecting your cherries, you have options that can slightly change the final result. Dried cherries provide a more intense, concentrated flavor and chewy texture, while maraschino cherries offer that bright pop of color and juicier bite.
Just remember that if you go with maraschino cherries, draining them thoroughly is essential—otherwise, you might end up with cookies that are too wet.
And for the cocoa powder, using a high-quality brand really makes a difference in the depth of chocolate flavor. Might seem like a small detail, but trust me, your taste buds will notice.
How to Make These Cherry Chocolate Chewy Cookies
Let’s get baking! Start by preheating your oven to 350°F (175°C) and lining your baking sheets with parchment paper. This prep work might seem basic, but trust me, having everything ready makes the process so much smoother, and that parchment paper will be your best friend when it comes to cleanup time.
In a large bowl, cream together 1 cup (226g) of softened unsalted butter with 1 cup (200g) of granulated sugar and ½ cup (100g) of packed brown sugar until the mixture becomes light and fluffy. This creaming process is essential for that perfect chewy texture, so don’t rush it!
Add 2 large eggs one at a time, mixing well after each addition, then stir in 2 teaspoons of non-alcoholic vanilla extract. In a separate bowl, whisk together your dry ingredients—2¼ cups (280g) of all-purpose flour, ½ cup (45g) of unsweetened cocoa powder, 1 teaspoon of baking soda, and ½ teaspoon of salt. Gradually add this dry mixture to your wet ingredients, mixing until just combined. Over-mixing at this stage can lead to tough cookies, and nobody wants that!
Gently fold in 1 cup (170g) of semisweet chocolate chips and 1 cup (150g) of dried cherries (or those well-drained maraschino cherries if you’re using them instead).
Now for the fun part—shaping and baking! Scoop rounded tablespoons of dough and place them on your prepared baking sheets, spacing them about 2 inches apart. The cookies will spread as they bake, so give them room to grow.
Pop them in the oven and wait for the magic to happen. The recipe seems to cut off before giving the exact baking time, but typically these cookies take about 10-12 minutes. You’ll know they’re done when the edges are set but the centers still look slightly soft—this is the secret to that perfect chewy texture we’re after.
Let them cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely. The hardest part? Waiting long enough to taste them without burning your tongue!
Cherry Chocolate Chewy Cookies Substitutions and Variations
While the basic Cherry Chocolate Chewy Cookie recipe is absolutely delicious on its own, you might find yourself wanting to experiment with different flavors and ingredients based on what you have in your pantry.
I often swap dried cherries for cranberries when my stash runs low, and they’re just as delightful. White chocolate chips create a striking contrast against the dark cookie. For a nutty twist, try adding chopped walnuts or almonds—about half a cup does the trick.
Can’t find cocoa powder? Dutch-processed works too, though your cookies will be slightly darker. And for those times when I’m feeling particularly decadent, I mix in toffee bits. Divine.
What to Serve with Cherry Chocolate Chewy Cookies
Every dessert deserves a perfect companion, and these Cherry Chocolate Chewy Cookies are no exception. I love serving mine with a tall glass of cold milk—that classic combo never disappoints when you need something to cut through the rich chocolate flavor.
For a more sophisticated pairing, try a scoop of vanilla bean ice cream nestled between two cookies to create the ultimate ice cream sandwich. Coffee works beautifully too, especially a medium roast that complements the cherry notes.
And when I’m feeling fancy? A small glass of port or cherry liqueur brings out the fruit flavors in these cookies magnificently.
Final Thoughts
These Cherry Chocolate Chewy Cookies have become a staple in my baking rotation, and for good reason. The combination of rich chocolate with tart cherries creates a flavor profile that’s simply irresistible.
I’ve served them at everything from casual coffee dates to holiday gatherings, and they never disappoint. What makes them special? Perhaps it’s the perfect chewy texture, or maybe how the dried cherries provide little bursts of fruity goodness.
Whatever the magic ingredient, I’m convinced these cookies have the power to brighten even the gloomiest day. Worth every calorie, trust me.
Cherry Chocolate Chewy Cookies
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Gently fold in chocolate chips and dried cherries.
- Scoop rounded tablespoons of dough onto prepared baking sheets, spacing them 2 inches apart.
- Bake for 10-12 minutes, or until edges are set but centers still look slightly soft.
- Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
