Chocolate Cherry Cookies

Chocolate Cherry Cookies begin with dark, velvety chocolate and bright, tart cherries for a deceptively simple yet refined treat. The dough is tender and slightly chewy, punctuated by glossy cherry fragments and pockets of melting chocolate. For a complementary texture and nutty lift, consider a related approach like our almond-cherry cookies, which use the same cherry accent in a different frame.

Why Make This Recipe

• Effortless Yet Elegant: straightforward steps produce bakery-quality cookies that feel special.
• Minimal Ingredients: pantry-friendly staples with a few premium touches—good chocolate and real cherries.
• Impressive Flavor: bitter-sweet cocoa and tart cherries create a sophisticated contrast that tastes layered and balanced.

This version elevates ordinary chocolate cookies by folding in macerated cherries and using a high-percentage dark chocolate, giving the cookie a glossy interior and a complex, lingering finish rather than just sweetness.

Ingredients

Base

• 1 cup (225 g) unsalted butter, room temperature — for pliable, spread-controlled dough.
• 1 cup (200 g) granulated sugar.
• 1/2 cup (100 g) light brown sugar, packed — adds moisture and a slight caramel note.
• 2 large eggs, room temperature.
• 2 tsp vanilla extract.

Dry

• 2 1/4 cups (280 g) all-purpose flour, spooned and leveled.
• 1/2 cup (45 g) unsweetened cocoa powder, sifted.
• 1 tsp baking soda.
• 1/2 tsp fine sea salt.

Cherry Sauce / Mix

• 1 cup fresh or frozen dark cherries, pitted and halved.
• 2 tbsp sugar — for quick maceration to draw out juices.
• 1 tsp lemon juice — brightens the cherry flavor.

Chocolate

• 8 oz (225 g) dark chocolate, chopped (60–70% cacao) — yields glossy pockets when folded into warm dough.

Topping (optional)

• Flaky sea salt, for finishing.
• Coarsely chopped roasted almonds or sliced toasted almonds for contrast.

How to Make Chocolate Cherry Cookies

1. Prepare cherries: Toss cherries with 2 tbsp sugar and 1 tsp lemon juice in a small bowl. Let sit 15–20 minutes until they release glossy juices. Mini-tip: gently press a few to check for syrup consistency — it should be syrupy, not watery.
2. Preheat and line: Heat oven to 350°F (175°C). Line two baking sheets with parchment paper. Professional tip: rotate sheets halfway through baking for even color.
3. Cream butter and sugars: In a stand mixer, beat room-temperature butter with granulated and brown sugar until light and aerated, about 3–4 minutes. The mixture should look pale and ribbon-like.
4. Add eggs and vanilla: Add eggs one at a time, scraping the bowl between additions. Mix until combined; the batter will appear glossy.
5. Combine dry ingredients: Whisk flour, cocoa, baking soda, and salt in a bowl. Fold into the butter mixture in two additions until just incorporated — the dough should be dense but pliable.
6. Fold chocolate and cherries: Gently fold in chopped dark chocolate and the macerated cherries with their syrup. Sensory cue: the dough will darken and feel slightly tacky from the cherry syrup. Mini-tip: reserve a few chocolate chunks for the top of each cookie for a picture-perfect finish.
7. Portion: Using a 2-tablespoon scoop, drop dough 2 inches apart on prepared sheets. Press a reserved chocolate piece on top of each mound and sprinkle lightly with flaky sea salt.
8. Bake: Bake 10–12 minutes until edges set and centers still look soft — they will firm as they cool. Look for a slight sheen in the center to indicate a chewy interior.
9. Cool: Let cookies rest 5 minutes on the sheet, then transfer to a wire rack to cool completely. Deglaze the cooling sheet with a splash of warm water to lift any caramelized bits if desired. Mini-tip: cooling on the sheet slightly helps maintain a fudgy center.

How to Serve Chocolate Cherry Cookies

Present cookies on a neutral stone or white porcelain platter to highlight their deep chocolate and jewel-like cherry tones. Arrange in small stacks with a few whole cherries and a scattering of toasted almond slices for contrast. For a dessert course, serve two warm cookies with a quenelle of mascarpone or a drizzle of aged balsamic reduction for an unexpected savory lift. For pairing suggestions, see a contrasting buttery cookie in our Biscoff cookie butter white chocolate chip cookies post.

How to Store Chocolate Cherry Cookies

• At room temperature: Place fully cooled cookies in an airtight container lined with parchment; separate layers with parchment to protect the tops. They keep well for up to 3 days.
• To retain chewiness: Add a slice of apple or a small piece of bread to the container; it helps maintain moisture without making cookies soggy.
• Freezing: Freeze unbaked dough balls on a tray, then transfer to a zip-top bag for up to 3 months. Bake from frozen, adding 1–2 minutes to baking time.
• Reheating: Warm gently in a 300°F (150°C) oven for 5 minutes to revive a just-baked texture and soften chocolate pockets.

Tips to Make Chocolate Cherry Cookies

• Use high-quality dark chocolate (60–70%) for complex bitterness that balances cherry sweetness.
• Don’t overmix after adding flour to keep the crumb tender and slightly chewy.
• Macerate cherries for flavor intensity; their syrup integrates into the dough for pockets of acidity.
• Chill dough briefly (15–30 minutes) if it spreads too much in warm kitchens.
• Sprinkle flaky salt just before baking for the best contrast.

Variation (if any)

• Nut-forward: Fold in 1/2 cup toasted chopped hazelnuts instead of almonds for a praline-like richness.
• White chocolate and sour cherry: Swap dark chocolate for white chocolate and use sour cherries for a brighter, sweeter profile.
• Petite tartlets: Press dough into a mini tart ring and bake for an elegant plated dessert topped with a cherry compote.

FAQs

Can I use dried cherries instead of fresh?

Yes. Rehydrate 3/4 cup dried cherries in hot water or cherry liqueur for 10 minutes, drain, and pat dry. Reduce added sugar slightly since dried fruit can be sweet.

How do I prevent the cookies from spreading too much?

Chill the dough 15–30 minutes before baking, and ensure your butter is softened but not oily. If your kitchen is warm, a longer chill will help.

Can I make these gluten-free?

Swap the all-purpose flour for a 1:1 gluten-free baking blend that contains xanthan gum. Expect a slightly different crumb; handle the dough gently.

Conclusion

These Chocolate Cherry Cookies strike a balance between rich chocolate and lively cherry acidity, an elegant cookie that reads refined yet remains uncomplicated. The macerated cherries and choice of quality chocolate elevate the texture to glossy, chewy perfection while simple finishing touches—flaky salt or toasted nuts—add sophisticated contrast. Share your results on social media or leave a comment with adjustments and tasting notes; I welcome your impressions. For further inspiration from other cherry-forward desserts, see Chocolate Cherry Cookies – Celebrating Sweets. How would you make this dish your own?

Chocolate Cherry Cookies

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• Author: chef-ava
• Total Time: 32 minutes
• Yield: 24 cookies 1x
• Diet: Vegetarian

Print Recipe

Description

Delectable cookies featuring dark chocolate and tart cherries for a refined treat.

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Ingredients

Scale 1x2x3x

• 1 cup (225 g) unsalted butter, room temperature
• 1 cup (200 g) granulated sugar
• 1/2 cup (100 g) light brown sugar, packed
• 2 large eggs, room temperature
• 2 tsp vanilla extract
• 2 1/4 cups (280 g) all-purpose flour, spooned and leveled
• 1/2 cup (45 g) unsweetened cocoa powder, sifted
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 1 cup fresh or frozen dark cherries, pitted and halved
• 2 tbsp sugar
• 1 tsp lemon juice
• 8 oz (225 g) dark chocolate, chopped (60–70% cacao)
• Flaky sea salt (for topping, optional)
• Coarsely chopped roasted almonds or sliced toasted almonds (for contrast, optional)

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Instructions

1. Prepare cherries: Toss cherries with 2 tbsp sugar and 1 tsp lemon juice in a small bowl. Let sit for 15–20 minutes to release juices.
2. Preheat and line: Heat oven to 350°F (175°C) and line two baking sheets with parchment paper.
3. Cream butter and sugars: Beat room-temperature butter with granulated and brown sugar until light and aerated, about 3–4 minutes.
4. Add eggs and vanilla: Add eggs one at a time, mixing until combined.
5. Combine dry ingredients: Whisk flour, cocoa, baking soda, and salt in a bowl. Fold into the butter mixture until just incorporated.
6. Fold chocolate and cherries: Gently fold in chopped dark chocolate and macerated cherries with their syrup.
7. Portion: Using a 2-tablespoon scoop, drop dough 2 inches apart on prepared sheets. Press a reserved chocolate piece on top of each.
8. Bake: Bake for 10–12 minutes until edges set and centers look soft.
9. Cool: Let cookies rest for 5 minutes on the sheet before transferring to a wire rack to cool completely.

Notes

Store cookies in an airtight container for up to 3 days. To maintain moisture, add a slice of apple or a piece of bread to the container.

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 200
• Sugar: 15g
• Sodium: 150mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 30mg