Cherry Chocolate Chip Cookies
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These cherry chocolate chip cookies are a perfect twist on the classic chocolate chip cookie. With dark chocolate chips, tart dried cherries, and almond extract mixed into a classic vanilla cookie dough they are out of this world!
When it comes to chocolate chip cookies, I canโt say no. But once in awhile, itโs fun to mix up the classic. So instead of semi-sweet chocolate chips, letโs use dark chocolate chips. Letโs add in some tart, chewy dried cherries, and a little almond extract as well.
These chocolate cherry cookies are a flavor combination that you are going to love.
I got the inspiration from my favorite scone flavor, these cherry scones that I used to bake up when I worked at a bakery. Whenever there were leftovers, I took them home. So I thought why not try it in a cookie?
These cookies are a wonderful cookie to make for Christmas, Valentine’s Day or any time the cookie craving strikes.
See Also:
- These chocolate S’mores cupcakes have a graham cracker bottom, easy chocolate cupcake recipe, topped with a toasted marshmallow frosting!
- If you’re looking for an easy chocolate dessert to serve, then try making homemade chocolate covered Oreos!
- Calling all coconut lovers with these easy coconut macaroons dipped in chocolate! They are must make cookie!
Table of contents
Why This Recipe Works
- Taste: These cookies are so tasty! I paired the dried cherries with dark chocolate and almond for the ultimate taste explosion.
- Texture: These cherry chip cookies are soft in the center, and crispy on the edges. And they have a wonderful chewiness and pop of tartness with the dried cherries.
- Ease: This recipe is super easy to mix up. I do recommending chilling the cookie dough for the best texture.
Ingredients Needed
- All purpose flour
- Baking soda -You can read more here about baking powder vs. baking soda in cookies.
- Baking powder
- Salt
- Unsalted butter – You want your butter softened to room temperature. If using salted butter, then be sure to reduce the added salt.
- Light brown sugar – If you ran out, try making your own homemade brown sugar.
- Granulated sugar
- Eggs – Make sure your eggs are at room temperature. You need room temperature eggs so it doesnโt seize up the butter. Read my tutorial on how to get room temperature eggs fast. You will need one egg and one egg yolk. Here is my tutorial on how to separate eggs.
- Vanilla extract
- Almond extract
- Dried cherries – If you can’t find dried cherries, you could try using maraschino cherries, but be sure to chop them and blot any excess liquid.
- Chocolate chips – I used semi-sweet chocolate chips, but you could also use dark chocolate chips or try chocolate chunks!
How To Make Cherry Chocolate Chip Cookies
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt together. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream together the softened butter, white sugar, and brown sugar together until very light and fluffy about 5 minutes. You can also use a hand mixer and mix together in a large bowl.
Add eggs, one at a time, mixing well after each addition. Stir in the vanilla and almond extract. Be sure to scrape down the bowl as needed.
Reduce speed to low, add the flour mixture and mix until just combined, 5 to 10 seconds.
Stir in cherries and chocolate chips in and stir in gently. Once the dry ingredients are added, do not overmix.
Cover mixing bowl and refrigerate for 24 hours, up to 72 hours. Chilling the cookie dough is essential for the best texture, flavor and to prevent the cookies from spreading.
When ready to bake, preheat oven to 350oF (180oC). Line a baking sheet with parchment paper or a nonstick baking mat.
Take the dough out and let it sit at room temperature to soften before you try to scoop the dough. Scoop into 1-inch balls (about 2 tablespoons) and place about 2 inches apart onto your prepared cookie sheets.
Bake in the preheated oven until golden brown but still soft, 10-12 minutes. Edges should be set, and top is golden brown, the middle may still look slightly underdone.
Transfer the cookies from the cookie tray to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more.
Recipe Tips
- Measure flour carefully. You donโt want to over-measure. Use a kitchen scale for exact measurements, or use a spoon to scoop the flour into the measuring cup and level it off with a butter knife. Donโt pack the flour down. For best accuracy, use a kitchen scale!
- Chill the dough. In order for the cookies to have the best texture, taste, and less spreading you need to chill the dough overnight. You can either cover the whole bowl of cookie dough or scoop the dough then cover the cookie dough balls. Just make sure itโs well covered!
- Donโt overbake. Your bake time may be a couple minutes more or less than mine. Every oven is different. But you want to remove the cookies when they look slightly underdone in the middle. They will appear puffy and soft but not wet or raw looking. The cookie will continue to bake after you remove them from the oven and set up perfectly.
- Bake on a cool baking sheet. Do not bake on a hot cookie sheet or the cookies will spread too much.
Recipe Variations
- Use different chocolate chips โ Try making these with dark chocolate, white chocolate chips or chopped chocolate!
- Add crunchy nuts โ Try adding, almonds, toasted walnuts or toasted pecans for a little crunch!
- Make a maraschino cherry chocolate chip cookies version – If you can’t find dried cherries, you could try using maraschino cherries, but be sure to chop them and blot any excess liquid.
Storage Instructions
These cookies will stay fresh covered at room temperature in an airtight container or a resealable plastic bag for up to 1 week. โ
Make and scoop the cookie dough onto the prepared baking sheet. Freeze the cookies on the sheet until solid, then store in an air-tight ziplock bag or container. Bake straight from frozen, just add 1-3 minutes of extra baking time. You can also freeze any leftover baked cookies. Cool baked cookies thoroughly, then freeze until solid. Store in an air-tight freezer bag or container. Thaw at room temperature or microwave for a few seconds to re-warm.
For a complete tutorial, be sure to read my post How To Freeze Cookie Dough.
Recipe FAQs
If your cookies spread or got very flat, it is likely due to one of these 8 reasons. Try reading through the list to pinpoint the problem. For this recipe in particular, it is important to start with room temperature butter (not too soft! See the notes in the recipe) and to measure the flour correctly to prevent flat cookies.ย You can always try chilling your dough for an hour, up to overnight to help reduce spreading.
This probably means you overbaked them. You want to take the cookies out when they just barely look done. The edges should be set, but the middles will be puffy but set (not wet). The cookies will continue to bake as they cool.
If your cookies stay compact and not spread this means you’ve added too much flour! Remember stir your flour first then spoon into your measuring cup. And level it off. Do not scoop directly from the bag and do not pack down. For best results, weigh your flour.ย
More Recipes To Try
If you’re craving more cookies, you have to try these pumpkin chocolate chip cookies when it’s pumpkin season! They’re soft and chewy and full of pumpkin flavor. Or my easy peanut butter oatmeal cookies good any time of year.
And be sure to try my most popular cookie recipe on the blog, these glazed lemon cookies!
Cherry Chocolate Chip Cookies
Ingredients
- 3 โ cups (440 g) all purpose flour spooned and leveled
- 1 ยผ teaspoons baking soda
- 1 ยฝ teaspoons baking powder
- 1 ยฝ teaspoons salt
- 1 ยผ cups (283 g, 2 1/2 sticks) unsalted butter softened to room temperature
- 1 ยผ cups (266 g) packed light brown sugar
- 1 cup plus 2 tablespoons (221 g) granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 cup (142 g) dried cherries
- 2 cups (340 g) semis-sweet or bittersweet chocolate chips
Instructions
- In a medium bowl, whisk flour, baking soda, baking powder, and salt together. Set aside. 3 โ cups (440 g) all purpose flour 1 ยผ teaspoons baking soda 1 ยฝ teaspoons baking powder 1 ยฝ teaspoons salt
- In the bowl of a stand mixer fitted with a paddle attachment, cream butter, white sugar, and brown sugar together until very light and fluffy about 5 minutes. You can also use a hand mixer and mix together in a large bowl. 1 ยผ cups (283 g, 2 1/2 sticks) unsalted butter 1 ยผ cups (266 g) packed light brown sugar 1 cup plus 2 tablespoons (221 g) granulated sugar
- Add eggs, one at a time, mixing well after each addition. Stir in the vanilla and almond extract. Be sure to scrape down the bowl as needed. 2 large eggs 1 teaspoon vanilla extract 1 teaspoon almond extract
- Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Stir in cherries and chocolate pieces in and stir in gently. 1 cup (142 g) dried cherries 2 cups (340 g) semis-sweet or bittersweet chocolate chips
- Cover mixing bowl and refrigerate for 24 hours, up to 72 hours.
- When ready to bake, preheat oven to 350โ (180โ). Line a baking sheet with parchment paper or a nonstick baking mat.
- Take the dough out and let it sit at room temperature to soften before you try to scoop the dough. Scoop into 1-inch balls (about 1 1/2 tablespoons) and place about 2 inches apart onto your cookie sheet.
- Bake until golden brown but still soft, 10-12 minutes. Edges should be set, and top is golden brown, the middle may still look slightly underdone. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more.
Notes
- Storage: These cookies will stay fresh covered at room temperature in an airtight container or a resealable plastic bag for up to 1 week.ย
- Freezing: Make and scoop the cookie dough onto the prepared baking sheet. Freeze the cookies on the sheet until solid, then store in an air-tight ziplock bag or container. Bake straight from frozen, just add 1-3 minutes of extra baking time. You can also freeze any leftover baked cookies. Cool baked cookies thoroughly, then freeze until solid. Store in an air-tight freezer bag or container. Thaw at room temperature or microwave for a few seconds to re-warm.ย
What fabulous cookies. It’s like eating a chocolate covered cherry but in cookie form Yummy!
Thank you so much, Andrea!
Cherry and chocolate is one of my favorite combinations, and these cookies were delicious! Thanks so much for sharing!
Yay! So glad that you enjoyed them, thank you!
These cherry chocolate chip cookies were so delish! I love the chocolate cherry flavor combo but had never thought to put them together in a cookie. Yum!
Excellent, so glad that you loved them! Thank you!
I love this cookie recipe! Dark chocolate and cherries go well together.
Great, so happy that you enjoyed it!
Dark Chocolate Cherry Almond Cookies – one recipe makes HOW MANY?
Hi Holly! My apologies- about 18 large 5-inch cookies or about 36 regular.
Oh yummy, such a great flavor combination! I don’t know why almond always makes me think of the holidays so I think this is the perfect recipe!
Yum! This sounds delicious. I think anything with cherries and chocolate are a great combo
This look absolutely heavenly! I LOVE dark chocolate and cherry together. Pinning and adding this to my Christmas cookie list!!
Oh my word! These cookies look amazing.
Warmly,
Celeste
ohhelloceleste.com
These look so mouthwatering, I can imagine they’d have that perfect, slightly soft, slightly crumbly texture that’s just pure happiness in a cookie. Dark choc, cherry and almond sounds like an awesome combo, too!
Those sound oh so incredibly moreish! I need to make a batch, quickly!
I love this cookie recipe! Dark chocolate and cherries go together like carrots and peas!!!
I agree but I would much rather have dark chocolate and cherries ๐
Yummm! I love a great chunky cookie. And having chocolate chips and cherries in one cookie definitely achieves that! Plus the flavors of chocolate and cherry pair perfectly with one another. Can’t wait to try these!
Thanks! Yes its one of my favorite combos so I knew I had to throw it all together in a cookie ๐ Enjoy!
YUM!!! These look amazing!
Thanks Lauren!! ๐ They are a fun twist on the chocolate chip cookie..you gotta try them!
Holy yum! These look amazing, and perfect for a holiday cookie. I’m sharing these with my mom, so maybe she’ll make them for Christmas ๐
Thanks Rebecca! You’re a girl after my own heart ๐ Hopefully she does because these are scrumptious!