These Chocolate Cherry Cookies are a tasty treat you won’t want to miss! With rich chocolate and tart cherries, each bite is like a little party in your mouth!
Honestly, who knew cherries and chocolate could make such a great duo? I like to enjoy these cookies with a glass of milk—it’s a classic combo that’s hard to beat!
Key Ingredients & Substitutions
All-purpose flour: This is your base for the cookies. If you want to make them gluten-free, you can use a gluten-free all-purpose blend that measures 1:1.
Cocoa powder: Unsweetened cocoa powder gives the cookies their deep chocolate flavor. You can substitute with Dutch-processed cocoa if you prefer a milder taste.
Unsalted butter: Using unsalted butter allows you to control the salt in your recipe. If you’re dairy-free, coconut oil or a plant-based butter can work well.
Granulated sugar: This adds sweetness and helps with texture. You can replace it with brown sugar for a softer cookie, or use coconut sugar if you’re looking for a healthier option.
Maraschino cherries: These cherries add a sweet tartness. If you want a fresher option, you can use fresh cherries, but make sure to pit and chop them before using.
How Can I Ensure My Cookies Are Perfectly Soft?
Keeping your cookies soft is all about the baking time and cooling method. Start by not overmixing the dough as this can lead to tougher cookies. When baking, watch closely around the 10-minute mark.
- Bake until the edges are set but the center looks a little undercooked.
- Let cookies cool on the baking sheet for 5 minutes; they will continue to cook slightly from residual heat.
- Fully cool the cookies on a wire rack for better texture.
By following these tips, you’ll get delicious cookies that are wonderfully soft and chewy! Enjoy every bite!
How to Make Chocolate Cherry Cookies
Ingredients You’ll Need:
- 1 cup (125g) all-purpose flour
- 1/3 cup (30g) unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (115g) unsalted butter, softened
- 2/3 cup (135g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup semi-sweet chocolate chips or chopped chocolate
- 20-24 maraschino cherries, drained and patted dry
- 2 oz (60g) dark chocolate, melted for drizzling
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and around 10-12 minutes for baking. Plus, you’ll want to allow an additional 5 minutes for cooling on the baking sheet and a few minutes to drizzle with melted chocolate. So, you can enjoy these delightful cookies in about 40 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating up, line a baking sheet with parchment paper so the cookies don’t stick.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. This helps ensure all the dry ingredients are well combined. Once mixed, set this bowl aside.
3. Cream the Butter and Sugar:
In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This usually takes about 2-3 minutes. It helps to create a nice texture for your cookies.
4. Add Egg and Vanilla:
Add the egg and vanilla extract to the butter and sugar mixture. Beat until everything is well combined and smooth.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix; we want our cookies to remain soft!
6. Fold in the Chocolate:
Gently fold in the semi-sweet chocolate chips or chopped chocolate into the dough. This will add extra chocolatey goodness!
7. Scoop the Dough:
Scoop tablespoon-sized portions of the cookie dough onto the prepared baking sheet. Leave about 2 inches of space between each dough ball, as they will spread while baking.
8. Add the Cherries:
Press one maraschino cherry firmly into the center of each cookie dough ball. This will give each cookie that delicious fruity surprise!
9. Bake the Cookies:
Bake the cookies in the preheated oven for about 10-12 minutes, until they are set but still look soft in the center. They will continue to firm up as they cool.
10. Cool and Drizzle:
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack. Once they are completely cool, drizzle the melted dark chocolate over the cookies for a beautiful and delicious finish.
11. Let It Set:
Let the chocolate drizzle set before enjoying your delightful Chocolate Cherry Cookies! They pair perfectly with a glass of milk or a cup of coffee.
Enjoy your rich, chocolaty cookies with the bright burst of cherry! Happy baking!
Can I Substitute Fresh Cherries for Maraschino Cherries?
Absolutely! Fresh cherries can be used instead of maraschino cherries, but make sure to pit and chop them before adding to the cookie dough. Just remember that fresh cherries are less sweet, so you might want to adjust the sugar slightly to balance the flavors.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 4 days. You can also refrigerate them to keep them fresh for a bit longer, but they might lose some of their softness.
Can I Freeze the Cookie Dough?
You can definitely freeze the cookie dough! Scoop the dough into balls and freeze them on a baking sheet until firm. Then transfer the frozen balls to a zip-top freezer bag. They will last for up to 3 months. When you’re ready to bake, simply bake from frozen, adding an extra minute or two to the baking time.
What Can I Use Instead of Butter?
If you’re looking for a dairy-free option, you can substitute the unsalted butter with coconut oil or a plant-based butter alternative. Just make sure it’s in a softened state for easy mixing!