These Chocolate Chip Cherry Cookies have crispy edges, chewy centers and fresh cherries and chocolate chips in every bite. They're easy to make - no chilling required.
Prep time: PT15M
Cook time: PT10M
Total time: PT85M
Rating
5 stars (1 reviews)
Keywords
cherry cookies, cherry cookies recipe, chocolate chip cherry cookies, how to make cherry cookies
Ingredients
½ cup butter (softened)
½ cup white sugar
½ cup brown sugar
1 tsp pure vanilla extract
1 egg
1 ½ cups all-purpose flour
½ tsp baking soda
¼ tsp baking powder
½ tsp sea salt
¼ tsp cinnamon
1 cup chocolate chips ((6 oz))
1 cup cherries (pitted, and chopped)
Categories
cookies
Dessert
Cuisine
American
Steps
Begin by pitting and chopping the cherries.
Then, lay them out on paper towels and press gently to release and remove excess moisture (this is very important).
Preheat oven to 375 degrees F. Line two large baking sheets with parchment paper or a silicone baking mat, set aside.
In a medium bowl, combine flour, baking soda, baking powder, sea salt, and cinnamon. Set aside.
In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a hand-held mixer, beat together the butter, white sugar and brown sugar on medium-high speed until light and fluffy – about 1 minute.
Add egg and vanilla and beat until combined.
Add the dry ingredients and beat until combined.
Add chocolate chips and stir until evenly distributed throughout the dough.
Gently stir in the cherries.
Use a 1 ½ to 2 TBS cookie scoop to measure out portions of dough, roll them into balls and place them evenly spaced on a baking sheet. Repeat until all the dough is used.
Bake in preheated oven for 10-13 minutes, or until the top is just set and just barely beginning to turn light golden brown.
Remove from oven and let cool on the baking sheet for 5-10 minutes.
Transfer cookies to a wire rack to cool
Nutitrion
Serving Size: 1 cookie
Calories: 168 kcal
Carbohydrates: 25 g
Protein: 2 g
Fat: 7 g
Saturated Fat: 4 g
Trans Fat: 0.2 g
Cholesterol: 22 mg
Sodium: 133 mg
Sugar: 17 g
Unsaturated Fat: 1.3 g
Reviews
Celeste on 2024-07-21 (5 stars): Hello!
You're one of the first food bloggers I've found using the same base recipe as myself and I'm so stupidly excited about it. I apply only a few differences in technique and would love to share them with you.
Depending on the cookie or my mood may:
• brown the butter (I saw you also do this in your other recipes)
• use up to 1 Tablespoon extract or paste
• add ¼ cup unfed sourdough starter (discard)
• add up to 1 tsp cornstarch per cup of flour (especially when incorporating wet additions like discard or fresh fruit)
• rough chop half of the chocolate chips for extra melty distribution throughout
• soak any dried fruits in the egg and vanilla mixture while preparing everything else
I feel like we just became besties and I told you all my secrets! Hopefully you're open to try some of my favorite techniques. Thank you for for the cherry idea, making a sourdough batch now and eager to see your other ideas!
