These chocolate cherry cookies are a delightful treat! They combine rich chocolate flavor with sweet, tangy cherries for a yummy bite. Perfect for sharing or enjoying with a glass of milk!
Honestly, I can’t resist the cherry surprise inside. It’s like a little gift in every cookie! Whenever I bake these, I secretly hope to eat more than I share. 🍪
Key Ingredients & Substitutions
Flour: All-purpose flour is the main base for these cookies. If you’re looking for gluten-free options, try a gluten-free all-purpose flour blend, though it might alter the texture slightly.
Cocoa Powder: Unsweetened cocoa powder gives the cookies rich chocolate flavor. If you want a milder taste, you can use Dutch-processed cocoa, which is smoother and less bitter.
Butter: Unsalted butter is recommended so you can control the salt in the recipe. If you need a dairy-free option, try using coconut oil or a plant-based butter substitute.
Granulated Sugar: Regular granulated sugar works well here. For a different flavor, you can substitute brown sugar, which will add moisture and a slight caramel taste to the cookies.
Cherries: Maraschino cherries are sweet and easy to work with. Fresh cherries are fantastic if they’re in season; just make sure to pit them first. If you prefer, you can also use dried cherries for a chewy texture!
How Do I Achieve the Right Texture for My Cookies?
To get chewy and soft chocolate cherry cookies, the mixing technique is crucial. Avoid overmixing your dough after adding dry ingredients. Just mix until everything is combined to keep the cookies tender.
- Beat butter and sugar until fluffy; this incorporates air for a lighter texture.
- Once you add the egg and vanilla, mix until blended, but don’t worry if there are small lumps.
- When combining the dry ingredients, mix just until you don’t see any flour. Pay attention to keep cookies soft.
- Pressing the cherries gently into the dough ensures they stay moist and flavorful during baking.
Chocolate Cherry Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup (125g) all-purpose flour
- 1/3 cup (30g) unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened
- 2/3 cup (130g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (175g) semi-sweet chocolate chips or chunks
- 20 maraschino cherries, drained and patted dry (or fresh pitted cherries if in season)
For the Drizzle:
- 2 ounces (55g) dark chocolate, melted
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 10-12 minutes to bake. You’ll also want to allow an extra 5 minutes for cooling on the baking sheet before transferring the cookies to a rack to cool completely. So, in total, plan for about 30-40 minutes before enjoying these delicious treats!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While the oven heats up, line two baking sheets with parchment paper. This will help the cookies bake evenly and prevent them from sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. This ensures that the ingredients are well combined and helps create a smooth cookie dough. Set the bowl aside.
3. Cream Butter and Sugar:
In a large bowl, use a hand mixer or a whisk to beat the softened butter and granulated sugar together until the mixture is light and fluffy. This step is crucial as it incorporates air, helping your cookies to rise nicely.
4. Add Egg and Vanilla:
Next, add the egg and vanilla extract to the butter-sugar mixture. Beat well until everything is fully combined and smooth. This adds moisture and flavor to your cookies!
5. Combine Dry and Wet Ingredients:
Gradually add the dry ingredients to the wet mixture, mixing just until all the flour is incorporated. Be careful not to overmix, as this can make the cookies tough.
6. Fold in Chocolate Chips:
Now, gently fold in your chocolate chips or chunks until they’re evenly distributed throughout the dough. This is where the cookies get their extra chocolaty goodness!
7. Shape the Cookies:
Scoop tablespoon-sized balls of dough onto the prepared baking sheets, making sure to leave about 2 inches of space between each ball. This gives them room to spread as they bake.
8. Add the Cherry:
Press one cherry gently into the center of each cookie dough ball. This will give a delightful burst of flavor when you bite into the cookie!
9. Bake:
Place the cookie sheets in the preheated oven and bake for 10-12 minutes. The cookies should be set but still a bit soft in the center, ensuring they remain chewy.
10. Cool the Cookies:
Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. After that, transfer them to a wire rack to cool completely. This helps maintain their chewy texture.
11. Drizzle with Chocolate:
Once the cookies are completely cool, drizzle the melted dark chocolate over the top of each cookie for an elegant touch. This adds extra flavor and an eye-catching finish!
12. Enjoy:
Let the chocolate drizzle set a bit before serving. Now, enjoy your chewy, chocolaty cookies with a juicy cherry surprise in every bite!
Happy baking!
Can I Use Fresh Cherries Instead of Maraschino Cherries?
Absolutely! Fresh cherries are a great substitute and provide a wonderful, natural flavor. Just make sure to pit them before using and adjust the quantity to suit your taste—about one cherry per cookie should work nicely!
What Should I Do If My Cookie Dough Is Too Sticky?
If your dough feels too sticky, you can add a tablespoon of flour at a time until it reaches the desired consistency. Another option is to chill the dough in the refrigerator for about 30 minutes to make it easier to handle.
How Do I Store Leftover Cookies?
To store leftover cookies, place them in an airtight container and keep them at room temperature for up to 3 days. You can also freeze them for longer storage—just make sure they are fully cooled before wrapping them tightly in plastic wrap or placing them in a freezer-safe bag.
Can I Make These Cookies Ahead of Time?
Yes! You can make the dough ahead of time and refrigerate it for up to 3 days. When you’re ready to bake, just scoop and bake directly from the fridge. You can also freeze the cookie dough in balls and bake them straight from the freezer—add a couple of extra minutes to the baking time.
