Dark Cherry Chocolate Chunk Cookies
These Dark Cherry Chocolate Chunk Cookies are irresistibly soft and chewy, packed with rich dark chocolate and tangy dried cherries for a perfect sweet-tart treat!
Servings: 24 servings
Ingredients
- 1 cup unsalted butter softened
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup dark chocolate chunks
- 1 cup dried dark cherries chopped
Instructions
- Start by softening your butter at room temperature for about 30 minutes. Chop the dried dark cherries if needed, and measure out all your ingredients to have them ready for smooth baking.
- In a large mixing bowl, use an electric mixer to cream together the softened butter, brown sugar, and granulated sugar until the mixture is light, fluffy, and pale in color.
- Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the ingredients.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding gently until just combined. Avoid overmixing.
- Gently fold in the dark chocolate chunks and chopped dried cherries, ensuring even distribution throughout the dough.
- Preheat your oven to 350°F (175°C). Using a cookie scoop or tablespoon, drop rounded balls of dough onto a prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, until edges are golden but centers still look slightly soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Equipment
- Mixing Bowls
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Baking Sheet
- Cooling Rack
- Cookie scoop or tablespoon
Notes
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
- Freeze dough balls on a baking sheet first, then transfer to a freezer bag; bake with 2-3 extra minutes when frozen.
- Substitute gluten-free flour or vegan ingredients for dietary preferences.