Chocolate Cherry Cookies
Rich chocolate meets tart cherries in these Chocolate Cherry Cookies
Equipment
- Mixing bowls
Ingredients
Base Ingredients
- 1½ cups all-purpose flour
- ½ cup unsweetened cocoa powder Dutch-processed preferred
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- ½ cup brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract
Star Ingredients
- 1 cup fresh cherries pitted and chopped (or frozen/dried alternatives)
- 1 cup semi-sweet chocolate chips
- Optional: ½ teaspoon almond extract
Dairy-Free/Vegan Adaptations
- Use plant-based butter
- Substitute flax egg 1 tbsp ground flaxseed + 3 tbsp water, let sit 15 min
- Ensure chocolate chips are dairy-free
Instructions
- Preheat & Prep Cherries: Preheat oven to 350°F (175°C). Line baking sheets with parchment. Pit and chop cherries, then pat dry.
- Mix Dry Ingredients: Whisk together flour, cocoa powder, baking soda, and salt in a bowl.
- Cream Butter & Sugars: Beat butter, granulated sugar, and brown sugar until light and fluffy. Add egg, vanilla, and almond extract (if using), and mix until smooth.
- Combine Wet & Dry Ingredients: Gradually mix dry ingredients into the wet mixture until just combined. Avoid over-mixing.
- Fold in Add-ins: Gently fold in chocolate chips, followed by chopped cherries.
- Form Cookies: Drop dough onto baking sheets using a scoop, spacing cookies 2 inches apart.
- Bake & Cool: Bake for 10-12 minutes until edges are set but centers are slightly soft. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
- For a deeper flavor, use Dutch-processed cocoa.
- For juicier cookies, use fresh cherries. For a more intense cherry flavor, use dried cherries.
- Storage: Keep in an airtight container for up to 5 days. Freeze for up to 3 months.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSugar: 12g
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