Cherry Chocolate Cookies

Do you ever want a cookie that tastes like someone paired a sultry dark chocolate bar with a slightly tipsy bowl of cherries and then told you it wasn’t hard to make? Good. That’s the energy here.

Why This Recipe Is Awesome

This cookie nails the sweet-sour balance without turning your kitchen into a chemistry lab. Tart cherries cut through rich chocolate, brown sugar gives chew and depth, and a little melted butter + a quick chill keeps things perfectly cakey-chewy instead of flat and sad. It’s one of those recipes where a small, intentional step (a short chill or using both cocoa and chopped chocolate) makes the whole thing sing, but nothing requires measuring by feel or a PhD in baking.

Ingredients You’ll Need

• 1 cup (225 g) unsalted butter, melted and slightly cooled — not molten; you want it warm, not nuclear.
• 1 cup (200 g) packed brown sugar — light or dark works; dark adds a molasses swagger.
• 1/2 cup (100 g) granulated sugar — for lift and a little snap.
• 2 large eggs, room temperature — they bind and give structure.
• 2 tsp vanilla extract — because vanilla quietly makes everything better.
• 2 cups (250 g) all-purpose flour — the reliable backbone.
• 1/2 cup (45 g) unsweetened cocoa powder — for chocolate depth, sift if lumpy.
• 1 tsp baking powder and 1/2 tsp baking soda — teamwork for texture.
• 1/2 tsp fine sea salt — don’t skip it; it wakes up the chocolate.
• 1 cup (170 g) chopped dark chocolate or chocolate chips — mix of chopped and chips gives texture.
• 1 cup (150 g) dried cherries, roughly chopped — tart or sweetened, both are fine; rehydrate quickly if rock hard.
• 1–2 tbsp cherry liqueur or orange juice (optional) — plumps cherries and adds complexity.
• Optional: flaky sea salt for sprinkling — because contrast is classy.

Step-by-Step Instructions

1. Step 1

   Preheat your oven to 350°F (175°C). Line two baking sheets with parchment or use a reusable silicone liner so cookies slide off like they were born to. In a large bowl, whisk melted butter with both sugars until smooth and shiny, then whisk in eggs and vanilla until well combined. In a separate bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt; fold the dry mix into the wet mix until just hydrated — don’t overwork it. Stir in chopped chocolate and dried cherries; if your cherries are very firm, toss them with 1–2 tablespoons of cherry liqueur or orange juice first to soften and add flavor.

2. Step 2

   Drop rounded tablespoons of dough onto your prepared sheets, leaving about 2 inches between cookies. Optional: press a few extra chocolate chunks on top so the cookies look gorgeous. Chill the trays in the fridge for 15–20 minutes if you want thicker, chewier centers; skip the chill for slightly flatter, crisper edges. Bake for 10–12 minutes until edges are set but centers still look slightly underbaked — they finish while cooling. Let cookies sit on the sheet for 5 minutes, then transfer to a rack to cool fully. Sprinkle with flaky sea salt if you’re feeling bold.

Common Mistakes to Avoid

Overmixing the dough makes these cookies tough, not tender — fold like you’re petting a very anxious dough. Using rock-hard dried cherries? They’ll steal moisture from the cookie and stay unpleasantly chewy; soak them briefly if needed. Skipping salt because you’re on a cleanse will make the flavor flat; a pinch is the difference between good and “what happened to this chocolate?” Lastly, baking too long turns these into crisp disks. Remove them while the centers still look soft.

Alternatives & Substitutions

No dark chocolate? Use semi-sweet or milk, but drop the sugar a tad if using milk chocolate. Prefer fresh cherries in season? Chop and pat them dry, then fold gently and bake immediately — they add moisture, so shave a minute off baking time or use a slightly drier dough (reduce butter by 1–2 tbsp). Gluten-free? Swap a 1:1 GF flour blend and add a tablespoon of cornstarch for tenderness. Vegan? Replace butter with vegan stick butter and eggs with two flax eggs (2 tbsp ground flax + 6 tbsp water, 5–10 minutes to gel) — texture shifts but flavor remains delightful. If you hate stirring, dump everything into a stand mixer and walk away for 30 seconds; just don’t overdo it.

FAQ

Question 1?

Can I use frozen cherries? Yes, but thaw and pat them dry really well. Frozen cherries release a lot of juice, which can make the dough soggy and the cookies spread more than intended. If you want the freshness without drama, briefly macerate and drain them.

Question 2?

How long do these keep? Stored in an airtight container at room temperature, they last about 3 days with great texture. For a softer result, add a slice of bread to the container to maintain chew. Freeze baked cookies up to 2 months; thaw at room temp, or warm for 10 seconds in a microwave for near-fresh vibes.

Question 3?

Can I make the dough ahead? Absolutely. Chill the dough in a sealed container for up to 48 hours — flavors meld and the dough develops more depth. You can also portion and freeze dough balls on a tray, then bake straight from frozen adding 1–2 minutes to the bake time.

Final Thoughts

This is one of those recipes that looks like you tried hard but actually spares you a sweat. It plays charmer at parties, survives the lunchbox, and doubles as “comfort food” for evenings when you want chocolate and a little sophistication. If you keep the chill step as your secret weapon and treat the cherries with a tiny bit of respect, you’ll get cookies that feel like an essay in balance — never too sweet, never too dry, and defiantly delicious. Go make a batch and pretend you invented them; I won’t tell.

Lina

Hi, I’m Lina, the creator of Lina Easy Recipes.Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.