These Chocolate Cherry Chip Cookies are rich and fudgy with bits of maraschino cherries and chocolate chips in every bite. They're soft and chewy in the center with beautiful crisp edges.
I love how simple these Chocolate Cherry Chip Cookies are to make. The dough comes together quickly and the cookies bake in just 12 minutes. You can make the dough in advance and chill it or work with it right away.
You'll want to make sure to remove the stems from the maraschino cherries and cut them up into smaller pieces so you can get a bit with each bite!
A FEW NOTES BEFORE WE GET STARTED
Room Temperature Ingredients:
Butter: It’s important that your butter is softened. In a pinch, you can put your butter in the microwave for about 5 seconds on each side, but watch closely to make sure it is just softening and not melting.
Eggs: You want to make sure that your eggs are at room temperature to ensure that they are properly incorporated into your batter. If you forget to leave them out before you start baking, place them in a bowl of warm water for about 15 minutes until they become room temperature.
Measuring Your Ingredients: I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
Oven Temperature: Make sure to preheat your oven for at least 15 minutes before you start baking.
I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.
Preheat oven to 350º F. Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl and set aside.
In a stand mixer fitted with a paddle attachment, cream together the butter, sugar, and melted chocolate on medium speed until light and fluffy. Scrape down the sides of the bowl.
Add eggs one at a time, followed by the vanilla extract. With the mixer on low, slowly add the flour mixture and mix until smooth, scraping down the sides of the bowl as needed.
Stir in most of the chocolate chips and maraschino cherries, making sure to save the rest for the tops of the cookies. Using a 2 tablespoon scoop, form cookies into balls and place each cookie on a parchment lined cookie sheet.
Add remaining chocolate chips and cherries to the tops of the cookies. Do your best to make sure the cherries stay as close to the tops of the cookies as possible.
Bake for 12-13 minutes or until cookies are firm around the edges.
Let the cookies cool for about 10 minutes on the baking sheet before carefully moving them to a cooling rack. Enjoy!
These Chocolate Cherry Chip Cookies are rich and fudgy with bits of maraschino cherries and chocolate chips in every bite. They're soft and chewy in the center with beautiful crisp edges.
Author:Marisa Guerra
Prep Time:15 minutes
Cook Time:12 minutes
Total Time:27 minutes
Yield:15 servings
Category:Dessert
Ingredients
270 grams (2 ¼ cups) flour
21 grams (¼ cup) unsweetened cocoa powder
1 tsp baking soda
¼ tsp salt
4 oz (½ cup) unsalted butter, softened
247 grams (1 ¼ cup) sugar
4 oz bittersweet chocolate, melted
2 eggs, room temperature
1 tsp vanilla
85 grams (½ cup) chocolate chips
½ cup maraschino cherries, finely cut into pieces
Instructions
Preheat oven to 350º F.
Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl and set aside.
In a stand mixer fitted with a paddle attachment, cream together the butter, sugar, and melted chocolate on medium speed until light and fluffy. Scrape down the sides of the bowl.
Add eggs one at a time, followed by the vanilla extract.
With the mixer on low, slowly add the flour mixture and mix until smooth, scraping down the sides of the bowl as needed.
Stir in most of the chocolate chips and maraschino cherries, making sure to save the rest for the tops of the cookies.
Using a 2 tablespoon scoop, form cookies into balls and place each cookie on a parchment lined cookie sheet.
Add remaining chocolate chips and cherries to the tops of the cookies. Do your best to make sure the cherries stay as close to the tops of the cookies as possible.
Place each cookie a few inches apart on a parchment lined baking sheet. Bake for 12-13 minutes or until cookies are firm around the edges.
Let the cookies cool for about 10 minutes on the baking sheet before carefully moving them to a cooling rack.
Enjoy!
Notes
Leftover cookies can be stored in an airtight container for a few days, but are best enjoyed in the first day or too as they can become a little soggy.
If the dough becomes difficult to work with when you're scooping, chill it for 15 minutes so it can firm up.
You can also make the dough in advance, wait to add the cherries and chocolate chips, wrap it up in plastic wrap and chill it for a few days. Then let it sit out for about 15 minutes before adding it to a bowl and adding the cherries and chocolate chips as directed.
