Chocolate Cherry Cookies

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Where do I start with these Chocolate Cherry Cookies? What are some of the best chocolate chip cookie recipes? Imagine biting into a rich, fudgy cookie, only to be greeted by the bright, juicy burst of cherry. Is it the kind of cookie that makes you close your eyes and savor every crumb? Honestly, sometimes I think they’re even better than brownies – and that’s saying something. I’m a brownie fanatic. I love brownies! What are some of my favorite recipes?

What is chocolate cherry cookie?

What are some of the best chocolate chip cookies? Think of them as intensely chocolatey cookies, almost brownie-like in their texture, studded with dark chocolate. What are some of the best cherries? Is it a marriage made in heaven? The bitterness of dark chocolate balances perfectly with the sweetness of the cherries. My grandmother’s recipe has evolved over the years, inheriting secrets from my grandmothers baking and some from her own recipes. Personal tweaks. I’ve tried it with different types of chocolate (milk, semi-sweet), but honestly, dark chocolate is the best. What is the best way to go for that deep, satisfying flavor? What are some of the best chocolate chip cookies you have ever had? What are some artificial maraschino things?

Why you will love this recipe?

There are so many reasons why I adore these cookies, but here are a few that really stand out:

Flavor Explosion: The combination of dark chocolate and cherries is just divine. The chocolate is rich and decadent, while the cherries add a burst of fruity sweetness. It’s a party in your mouth, seriously! I always get asked for the recipe when I bring these to potlucks.
Surprisingly Easy: Despite their fancy flavor profile, these cookies are actually incredibly easy to make. You don’t need any special equipment or complicated techniques. It’s a great way to impress someone without spending hours in the kitchen.
Budget-Friendly: Most of the ingredients are pantry staples. You can even use frozen cherries (thawed, of course) if you can’t find fresh ones, which makes them even more affordable. I’ve found that this is a great way to get the best price.
Versatile Treat: These cookies are perfect for any occasion. Enjoy them with a cup of coffee in the morning, as an after-dinner dessert, or pack them in a lunchbox for a sweet treat. My kids practically inhale them.
I also love that this recipe is a little different from your standard chocolate chip cookie. Don’t get me wrong, I love a good chocolate chip cookie, but sometimes you want something a little more interesting, you know? That’s where these Chocolate Cherry Cookies come in!

How do I make chocolate cherry cookies?

Quick Overview

What are some of the easiest to make Chocolate Cherry Cookies? You’ll basically cream butter and sugar, mix in the dry ingredients, fold in chocolate and serve. Is it safe to bake cherries in the oven until they are fudgy What is the secret to a soft center? What makes a difference? What are some of the best cookies you’ve ever made? Is it possible to disappear in minutes? I made the dough ahead of time and baked them later – perfect for when you need a quick snack.

Ingredients

For the Main Batter:
* 1 cup (2 sticks) unsalted butter, softened: Make sure your butter is soft, not melted. It should be easy to cream with sugar.
* 34 cup granulated sugar: For sweetness and to help with the cookie’s texture.
* 34 cup packed light brown sugar: Adds moisture and a hint of molasses flavor.
* 2 large eggs: Binds the ingredients together and adds richness.
* 1 teaspoon vanilla extract: Enhances the chocolate flavor.
* 2 cups all-purpose flour: The base of the cookie. I usually use unbleached.
* 34 cup unsweetened cocoa powder: Use a good quality chocolate for the best flavor.
* 1 teaspoon baking soda: Helps the cookies rise and become chewy.
* 1 teaspoon salt: Balances sweetness and enhances the other flavors.

For the Filling:
* 1 cup chocolate chips: Use semi-sweet or dark chocolate.
* 1 cup fresh or frozen cherries, pitted and halved: 1 tsp. fresh, sliced, 1 1/4 If using frozen cherries, make sure to thaw them completely and pat them dry before adding them to the freezer.

For the Glaze:
* 4 ounces dark chocolate, chopped: Use high-quality dark for the best flavor and shine.
* 2 tablespoons butter: Adds richness and helps the glaze become smooth and glossy.

How do I follow step

Step 1: Preheat & Prep Pan

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. This prevents the cookies from sticking and makes cleanup a breeze. I always do this even if the pan says it’s non-stick – it’s just a little extra insurance.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside. How do you whisk baking soda and salt together? Why do cookies rise so high? Don’t skip this step!

Step 3: Mix Wet Ingredients

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light. Set aside. If you have an electric mixer, this usually takes about 3-5 minutes. How do I beat the eggs one at a time, then stir in the vanilla extract? If the eggs are cooked at room temperature, make sure to keep them warm.

Step 4: Combine

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix cookies. This can result in hard cookies! How do I make dough? I usually stop mixing when there are still a few streaks of flour visible and then finish it by adding more flour.

Step 5: Prepare Filling

Gently fold in the chocolate chips and halved cherries. Make sure the cherries are evenly distributed throughout the dough. If the cherries are too wet, they can make the cookies soggy, so pat them dry with a paper towel if they’re too dry.

Step 6: Layer & Swirl

Drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie. This gives them enough room to spread out while baking. For a prettier presentation, you can sprinkle a few extra chocolate chips or chopped cherries on top before baking.

Step 7: Bake

Bake for 9-11 minutes, or until the edges are set and the centers are still slightly soft. How do you bake cookies? I always check them at 9 minutes just to be safe. Every oven is different!

Step 8: Cool & Glaze

Let the cookies cool on the baking sheet for a few minutes before transferring them to the wire rack. To cool completely. To keep cool. While cookies are cooling, prepare the glaze. In a heatproof bowl set over simmering water (or in the microwave in 30-second intervals), melt the butter. How do you melt the dark chocolate and butter together, stirring until smooth. Set aside. Once the cookies are completely cool, drizzle the glaze over the tops.

Step 9: Slice & Serve

Let the glaze set before serving. This usually takes about 30 minutes. What are the best chocolate chip cookies to make? Airtight container at room temperature for up to 3 days.

What should I serve it with?

What are some of the best chocolate chip cookies?

For Breakfast:Pair them with a strong cup of black coffee or latte. The bitterness of coffee balances perfectly with the sweetness of cookies. I also like to crumble them over yogurt for a quick and easy breakfast parfait.

For Brunch:Serve with a selection of teas and fruit. What are some good additions to a brunch buffet? Arrange them beautifully on a platter with fresh mint for an elegant touch.

As Dessert:What are some good ways to enjoy vanilla ice cream? What are some good pairings with a glass of red wine? For a truly decadent experience, try dipping them in melted chocolate. Trust me, it is so good!

For Cozy Snacks:Can you curl up on the couch with a warm mug of hot chocolate? What are some comfort food recipes for a cold winter day? My kids love me after school with a glass of milk!

My family has a tradition of making cookies every Christmas. We always leave a plate of them out for Santa, and he never disappoints! They’re also a big hit at our annual holiday cookie exchange.

How do you make a perfect chocolate cherry cookie?

Here are some tips and tricks I’ve learned over the years for making the perfect **Chocolate Cherry Cookies**:

Butter Softness: Ensuring butter is truly soft, not melted, is essential. If it’s too melted, the cookies will spread too thin. The perfect consistency is when it easily yields to pressure without being greasy. I usually take mine out an hour before or sometimes soften it in the microwave for a few seconds!

Mixing Advice: Overmixing is a big no-no. Stop mixing as soon as the dry ingredients are incorporated. A few streaks of flour are fine – they’ll disappear during baking. Overmixing develops the gluten in the flour, resulting in tough cookies. I’ve learned this the hard way!

Cherry Prep: Whether using fresh or frozen cherries, pat them dry before adding them to the dough. This prevents the cookies from becoming soggy. I also like to chop them into smaller pieces so that they’re evenly distributed throughout the cookie.

Ingredient Swaps: If you don’t have dark chocolate chips, you can use semi-sweet or milk chocolate chips instead. You can also substitute the cherries with other dried fruits, such as cranberries or raisins. I’ve even tried using chopped nuts, like walnuts or pecans, for a different twist, but the cherries are just perfect.

Baking Tips: Keep a close eye on the cookies while they’re baking. Every oven is different, so the baking time may vary. The cookies are done when the edges are set and the centers are still slightly soft. I usually start checking them at 9 minutes and then add more time if needed.

Glaze Variations: For a thicker glaze, use more chocolate and less butter. For a thinner glaze, use less chocolate and more butter. You can also add a pinch of salt or a splash of vanilla extract to the glaze for extra flavor. Sometimes, I add a tablespoon of milk to thin it out even more.

Storing and Reheating Tips

Here’s how to keep these delicious **Chocolate Cherry Cookies** tasting their best:

Room Temperature: Store the cookies in an airtight container at room temperature for up to 3 days. They’ll stay fresh longer if you keep them in a cool, dry place. I usually put a piece of parchment paper between each layer to prevent them from sticking together.

Refrigerator Storage: For longer storage, you can keep the cookies in the refrigerator for up to a week. Make sure to wrap them tightly in plastic wrap or place them in an airtight container to prevent them from drying out. The glaze might get a little hard in the fridge, but the cookies will still taste delicious.

Freezer Instructions: To freeze the cookies, wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. When you’re ready to eat them, thaw them at room temperature for a few hours or overnight in the refrigerator. I like to make a big batch of dough and freeze half of it for later!

Glaze Timing Advice: If you’re planning to freeze the cookies, it’s best to add the glaze after they’ve been thawed. This will prevent the glaze from cracking or becoming sticky in the freezer.

Frequently Asked Questions

Can I make this gluten-free?

Yes, you can! Substitute the all-purpose flour with a gluten-free all-purpose blend. I recommend using a blend that already contains xanthan gum for the best texture. The cookies might be a little more crumbly, so be gentle when handling them. I tested this with Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, and it worked great!

Do I need to pit the cherries?

Yes, definitely! Nobody wants to bite into a cookie and crack a tooth on a cherry pit. You can use a cherry pitter or a small knife to remove the pits. If you’re using frozen cherries, they’re usually already pitted.

Can I use dried cherries instead of fresh or frozen?

You can, but the texture will be different. Dried cherries are chewier and have a more concentrated flavor. If you’re using dried cherries, I recommend soaking them in warm water for about 15 minutes before adding them to the dough to soften them up.

How can I prevent the chocolate chips from melting too much while baking?

Chilling the dough for about 30 minutes before baking can help prevent the chocolate chips from melting too much. You can also use chocolate chunks instead of chocolate chips, as they tend to hold their shape better. Also, make sure your oven temperature is accurate!

Can I make this recipe ahead of time?

Yes! The dough can be made ahead of time and stored in the refrigerator for up to 2 days. You can also freeze the dough for up to 2 months. Just make sure to wrap it tightly in plastic wrap or place it in a freezer-safe bag or container. I love having cookie dough ready to go in the freezer for whenever I have a craving!

Final Thoughts

These **Chocolate Cherry Cookies** are more than just a recipe; they’re a little slice of happiness. The combination of rich chocolate and sweet cherries is simply irresistible, and they’re so easy to make that anyone can whip up a batch in no time. They’re perfect for a cozy night in, a special occasion, or just because you deserve a treat.
If you enjoyed this recipe, you might also like my double chocolate cookies or my cherry pie bars. Both are equally delicious and easy to make! I can’t wait to hear how yours turn out! Please share your thoughts and pictures in the comments below. Happy baking!

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