Is there anything more comforting than the smell of freshly baked cookies wafting through the kitchen? I think not! Today, we’re diving headfirst into a batch of cherry chocolate chunk cookies, a delightful twist on the classic chocolate chip cookie that’s sure to become a new family favorite. Imagine sinking your teeth into a soft, chewy cookie studded with melty chocolate chunks and bursts of sweet, tart cherries. Sounds divine, doesn’t it? These aren’t just your average cookies; they’re a little slice of heaven that’s perfect for any occasion, whether you’re looking for a simple treat or a show-stopping dessert. Ready to bake? Let’s get started!
This recipe is incredibly versatile; you can use fresh or frozen cherries depending on the season, making it a year-round treat. Plus, the balance between the rich chocolate and the tangy cherries will have everyone coming back for more. And honestly, who can resist a warm, gooey cookie fresh from the oven?
What You’ll Need: The Ingredients for Cherry Chocolate Chunk Cookies
Here’s a list of everything you need to create these delicious cookies. I’ve included a few notes for substitutions, too.
- 1 cup unsalted butter, softened: The base of our cookies, providing richness and tenderness. Make sure it’s properly softened for the best creaming results.
- ¾ cup granulated sugar: For sweetness and that lovely crispy edge.
- ¾ cup packed light brown sugar: Adds moisture and a touch of molasses flavor. Brown sugar also contributes to the chewy texture we all love.
- 2 large eggs: Essential for binding the ingredients together and creating a soft, fluffy interior.
- 1 teaspoon vanilla extract: This is a crucial flavor enhancer! Don’t skimp on the vanilla; it provides a warm, inviting aroma and enhances the other flavors.
- 2 ¼ cups all-purpose flour: The foundation of our cookie dough.
- 1 teaspoon baking soda: Helps the cookies rise and achieve that perfect texture.
- 1 teaspoon salt: Balances the sweetness and enhances all the other flavors.
- 2 cups semi-sweet chocolate chips: I prefer semi-sweet for that classic flavor, but feel free to use milk, dark, or even a mix of different chocolate chips or chunks.
- 1 cup fresh or frozen cherries, pitted and halved, plus extra for topping: The star of the show! Cherries add a burst of juicy, tangy sweetness. If using frozen, there’s no need to thaw them but make sure you halve them after freezing for even distribution.
For those who are gluten-free, a 1-to-1 gluten-free flour blend works perfectly in place of regular all-purpose flour. If you’re vegan, you can substitute the butter with vegan butter sticks and replace the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg, let sit for 5 minutes).
Step-by-Step Guide to Making Perfect Cherry Chocolate Chunk Cookies
Let’s get baking! Follow these simple steps to create your own batch of delightful cherry chocolate chunk cookies. Remember, baking is a science, but it’s also a lot of fun! So, let’s dive in.
- Preheat & Prepare: Start by preheating your oven to 375°F (190°C). Line your baking sheets with parchment paper. This prevents the cookies from sticking and makes cleanup a breeze. Trust me, parchment paper is your friend here!
- Cream the Sugars and Butter: In a large bowl, combine the softened butter, granulated sugar, and brown sugar. Cream them together using a hand mixer or stand mixer until the mixture is light and fluffy. This step takes a few minutes, but it’s essential for a good texture, so take your time!
- Incorporate the Wet Ingredients: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then, stir in the vanilla extract. The mixture should be smooth and creamy.
- Combine the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures that the baking soda and salt are evenly distributed throughout the flour, resulting in consistent cookies.
- Mix Wet and Dry: Gradually add the dry ingredients to the wet ingredients. Mix until just combined. Be careful not to overmix. Overmixing can lead to tough cookies! It’s better to have a few streaks of flour remaining.
- Add the Chocolate and Cherries: Fold in the semi-sweet chocolate chips and the halved cherries. Try to fold the ingredients in rather than beat them. This prevents the cherries from breaking down too much and the chocolate chips from melting entirely into the batter.
- Scoop the Cookie Dough: Using a cookie scoop or a spoon, drop rounded tablespoons of dough onto the prepared baking sheets. Leave a little space between each cookie, about 2 inches, as they will spread during baking.
- Add the Extra Cherries: Place 1-2 extra cherry halves on top of each cookie dough ball. This not only adds more of that delicious cherry flavor, but it also makes the cookies look beautiful.
- Bake: Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft. The baking time may vary slightly depending on your oven, so keep an eye on them.
- Cool Down: Once baked, remove from the oven and let the cookies cool on the baking sheets for a few minutes. This allows them to firm up slightly before you transfer them to a wire rack to cool completely.
- Optional: Finishing Touches: Gently press a few extra chocolate chips and cherries onto the cookies while they’re still warm if you’d like an extra dose of flavor and visual appeal.
Expert Tips & Serving Suggestions for Your Cherry Chocolate Chunk Cookies
Now that you’ve baked a batch of these mouth-watering cherry chocolate cookies, let’s explore some expert tips and serving suggestions to elevate your experience! These tips will help you perfect your cookies and enjoy them to the fullest.
- Chill the Dough: For chewier, less-flat cookies, chill the dough in the refrigerator for at least 30 minutes before baking. This helps the cookies hold their shape better in the oven.
- Use Quality Ingredients: High-quality butter and chocolate can make a significant difference in the taste and texture of your cookies. Invest in the best ingredients you can afford.
- Don’t Overbake: Cookies continue to bake a little as they cool. Remove them from the oven when the edges are golden brown and the centers are still slightly soft for optimal texture.
- A Touch of Sea Salt: Sprinkling a bit of sea salt on top of the warm cookies can enhance the flavor profile, creating a wonderful balance of sweet and salty.
- Serving Suggestions: These cookies pair perfectly with a cold glass of milk, a scoop of vanilla ice cream, or a warm cup of coffee. For a special treat, try sandwiching a scoop of ice cream between two cookies.
- Storage: Store cooled cookies in an airtight container at room temperature for up to 3-4 days. If you want to keep them longer, you can freeze the cookies in an airtight container for up to 2 months. Simply thaw at room temperature before enjoying.
- Reheating: To reheat, place cookies on a baking sheet and bake at 300°F (150°C) for a few minutes until warm. Or microwave them in 10-second intervals.
- Make-Ahead Idea: You can prepare the dough ahead of time, keep it refrigerated for up to 2-3 days and bake when you need a quick dessert. Or scoop the dough onto a lined baking sheet, freeze them, and transfer to a freezer bag when frozen. Bake straight from frozen adding a few minutes to the baking time.
Ready to try out these tips and create your own perfect batch? I’m sure you will love them, so go for it! Don’t forget to share your feedback, let me know in the comment section how your cookies turned out or if you’ve made any modifications. I’d love to hear your thoughts!
Frequently Asked Questions About Cherry Chocolate Chunk Cookies
Have questions about making these delightful cherry chocolate chunk cookies? Here are some frequently asked questions with detailed answers to help you on your baking journey:
Can I use dried cherries instead of fresh or frozen ones?
Yes, you can absolutely use dried cherries if you don’t have fresh or frozen ones on hand. However, note that dried cherries tend to be chewier and sweeter. To rehydrate them slightly, soak the dried cherries in warm water for about 10-15 minutes before adding them to the cookie dough. Make sure to drain them well before using.
Can I use different types of chocolate chips?
Absolutely! Feel free to experiment with various types of chocolate chips or chunks. Milk chocolate, dark chocolate, white chocolate, or even a mix of all three would work great in this recipe. You can also use chopped chocolate bars instead of chips for a more melty and luxurious texture.
My cookies spread too much. What did I do wrong?
Overly spread cookies are often the result of one or more of the following:
- Too much butter: Make sure your butter is softened, not melted.
- Not enough flour: Double-check the flour measurement. It’s crucial for structure.
- Warm dough: Chilling the dough for at least 30 minutes before baking can help prevent spreading.
- Oven temperature: Make sure your oven is properly preheated and that the temperature is accurate.
My cookies are too flat. What can I do?
Flat cookies are often a result of using melted butter, not enough flour or an oven temperature that is too low. Make sure your oven is properly preheated and that your butter is properly softened. If the dough is too soft from the start, chilling will help!
Can I make these cookies vegan?
Yes, these cookies can easily be made vegan. Simply substitute the butter with vegan butter sticks, and replace the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg, let sit for 5 minutes). Make sure your chocolate chips are vegan as well.
How can I prevent my cherries from sinking to the bottom of the cookies?
To prevent the cherries from sinking, try the following:
- Lightly toss the cherries with a small amount of flour before folding them into the dough.
- Chill the dough: Chilling helps to firm up the dough and keeps the cherries suspended.
- Don’t over mix the batter: Overmixing can make the dough too soft and cause the cherries to sink.
How do I keep my cookies soft and chewy?
To maintain that soft and chewy texture, try these tips:
- Don’t overbake the cookies; they should be slightly soft in the center when you remove them from the oven.
- Use brown sugar in addition to granulated sugar. The molasses in brown sugar helps with moisture retention.
- Store the cooled cookies in an airtight container. You can also add a slice of bread to the container to help keep them soft.
Can I freeze the cookie dough?
Yes, you can freeze the cookie dough. Simply scoop the dough onto a lined baking sheet and freeze until solid. Then, transfer the frozen dough balls to a freezer bag or airtight container. When you’re ready to bake, bake them straight from frozen adding a few minutes to the baking time.
Can I add nuts to this recipe?
Absolutely! If you love the crunch and flavor, feel free to add a cup of chopped nuts like walnuts, pecans, or almonds. Consider toasting the nuts before adding them to enhance their flavor.
Can I use any other fruits in this recipe?
While cherries are the star of this recipe, you can certainly experiment with other fruits. Try using chopped strawberries, raspberries, or blueberries for a similar effect. Adjust sweetness as needed.
What if I don’t have vanilla extract?
If you don’t have vanilla extract, you can use other flavorings like almond extract or maple syrup. The flavor will be different, but still delicious. You could also leave the extract out; while it enhances the overall flavor, it’s not absolutely necessary.
Is there a way to make this recipe healthier?
You can make adjustments for a slightly healthier version:
- Use whole wheat flour instead of all-purpose flour, or a mix of both. Keep in mind, the texture may change slightly.
- Reduce the amount of sugar, but do it gradually to find what works without compromising taste.
- Add oats for added fiber and chewiness.
- Use unsweetened apple sauce to replace some of the butter to lower calories.
I hope these frequently asked questions have helped you feel more confident about making your own batch of these amazing cherry chocolate chunk cookies. Remember, baking is all about experimentation, so don’t be afraid to adjust the recipe to your liking. Let me know if you have more questions in the comments section.
Conclusion
And there you have it—a complete guide to baking the most delectable cherry chocolate chunk cookies! From the first mix of butter and sugar to that moment when you sink your teeth into a warm, gooey cookie, this recipe is a journey of flavors and textures. These cookies are not only a treat for your taste buds but also a wonderful way to bring a little joy into your day. Whether you’re baking for a special occasion or just for a little self-care, these cookies are sure to be a hit.
Now it’s your turn! Go ahead and give this recipe a try. I am confident you’ll love them! Don’t hesitate to experiment with your own variations—perhaps adding different nuts, switching up the chocolate, or even trying a new fruit. Baking is all about creativity! And please, share your experiences with us in the comments below and on social media. I would love to see your beautiful creations. Happy baking!
If you are looking for other delicious treats, why not try our Ultimate Honey Butter Biscuits? Or for another dessert try these Cranberry White Chocolate Chunk Cookies. Enjoy!
Cherry Chocolate Chunk Cookies
Ingredients
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups semi-sweet chocolate chips
- 1 cup fresh or frozen cherries, pitted and halved, plus extra for topping
Directions
- 1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- 2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- 3. Beat in the eggs one at a time, then stir in the vanilla extract.
- 4. In a separate bowl, whisk together the flour, baking soda, and salt.
- 5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- 6. Fold in the chocolate chips and halved cherries.
- 7. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, leaving some space between each cookie.
- 8. Place 1-2 extra cherry halves on top of each cookie dough ball.
- 9. Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft.
- 10. Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- 11. Optional: Gently press a few extra chocolate chips and cherries onto the cookies while they’re still warm.
- 12. Tip: These cookies are fantastic with a cold glass of milk or a scoop of vanilla ice cream.
- 13. Chef Tip: For a melty chocolate experience, use high-quality chocolate and consider adding a touch of sea salt to enhance the flavor profile. Let the dough chill for 30 mins in the refrigerator for a less flat cookie.
