Chewy Cherry Chocolate Chip Cookies

Chewy cherry chocolate chip cookies with mocha chips delight is perfect for those days when you want something both familiar and a little luxurious The cookie dough is soft yet sturdy the cherries give a tangy pop and the mocha chips bring an unexpected depth My family asks for these every winter and the combination always feels festive

I first put these together for a bake sale to bring something a little different and now they are my go-to for any potluck Everyone who tries them wants the recipe

Gather Your Ingredients

• All purpose flour: gives the cookies their structure and a slightly nutty base To change things up use whole wheat flour for subtle warmth
• Baking soda: ensures the cookies spread perfectly in the oven Always check the date for freshness
• Salt: enhances the sweetness and flavor Try coarse salt if you enjoy a little crunch
• Unsalted butter: should be soft so it creams easily and creates just the right texture
• Brown sugar (dark for a richer note): adds more moisture and makes the cookies even more chewy
• Granulated sugar: balances the brown sugar and creates those crisp edges You can use a bit less if you prefer
• Egg: binds the dough and brings tenderness A vegan swap is ground flaxseed mixed with water
• Vanilla extract (pure and real): for the most aromatic cookies
• Dark chocolate chips: offer a classic bitter sweet hit Swap with milk chocolate for a softer flavor
• Mocha chips: add a delicate coffee note Use more chocolate chips if you want to keep it simple
• Dried cherries (chopped for easier mixing): bring juicy pops of bright tartness Use fresh when they are in season for extra juiciness

How to Make It

Making the Dough:

Start by creaming softened butter with both sugars in a large bowl Beat them together for at least five minutes until pale and fluffy This is what gives the cookies their tender chew

Add Egg and Vanilla:

Crack in the egg and pour in the vanilla extract Beat until fully combined The dough should look silky and smooth

Mix Dry Ingredients:

In another bowl whisk together the flour baking soda and salt Mixing these separately helps distribute the leavening evenly

Combine Wet and Dry:

Slowly add the dry mixture to the wet in three parts Stir gently after each addition until just incorporated Be careful not to overmix or the cookies may get tough

Fold in Goodies:

Add dark chocolate chips mocha chips and chopped cherries Fold them in gently with a spatula so every bite gets a fair share of the mix-ins

Chill Dough:

Cover the bowl and refrigerate the dough for at least thirty minutes This pause helps the flavors meld and keeps the cookies thick and chewy

Preheat and Scoop:

Set your oven to three hundred fifty degrees Fahrenheit Use a cookie scoop or spoon to drop two inch balls onto a parchment covered baking sheet

Bake:

Bake the cookies for ten to twelve minutes until the edges are just golden and the centers look a little underbaked Let them cool on the pan for five minutes before moving to a rack

The dried cherries are my favorite because they remind me of picking fresh cherries every summer with my grandmother Each time I chop them I remember those sun soaked afternoons and it makes the baking even sweeter

Flavor Boosters

Swap out mocha chips for extra chocolate chips or even peanut butter chips if you want a new twist If cherries are in season try fresh pitted and chopped for a jammy bite Raisins or cranberries can stand in if cherries are hard to find

Serving Suggestions

These cookies pair perfectly with a cup of coffee or milk Serve warm for the ultimate gooey texture You can even crumble them over vanilla ice cream for a simple dessert

Creative Twists

In cherry season add fresh fruit and reduce the sugar slightly to balance their sweetness For holiday baking sprinkle warm spices like cinnamon or ginger into the dough to create a festive feel

These cookies are the kind that disappear quickly from the plate and bring smiles every time Happy baking

Common Questions About This Recipe

→ Can I use fresh cherries instead of dried?

Yes, fresh cherries can be used when in season. Be sure to pit and chop them, and consider reducing any liquid in the dough for best results.

→ How do I make these cookies vegan?

Substitute the egg with flaxseed meal mixed with water and use dairy-free butter and chocolate chips for a plant-based version.

→ What can I use instead of mocha chips?

If mocha chips aren’t available, simply add more chocolate chips or try a mix of milk and dark chocolate pieces for rich flavor.

→ How do I ensure a chewy cookie texture?

Use softened butter, avoid overbaking, and ensure accurate measurements for the sugars and flour to maintain that desirable chewiness.

→ Can I freeze the cookie dough?

Yes, portion the dough into balls and freeze on a baking sheet. Once frozen, store in a sealed bag and bake from frozen, adding a few extra minutes.

→ Is it possible to reduce the sugar?

You can decrease the granulated sugar slightly for a less sweet treat, though this may slightly affect texture and spread.