Cherry Chocolate Chip Cookies. These bakery style chocolate chip cookies feature plumped dried cherries, white and semisweet chocolate chips, and chopped toasted pecans. Big and thick, they are firm on the edges, and soft in the center.
I’ve always loved the rich, sweet, juicy allure of fresh cherries.
It’s unfortunate these naturally delicious little bursts of flavor are only in stores for a few months of the year. If I want to pay a pretty penny I can acquire them beyond their regular season at a few local produce stores. Frozen cherries and dried cherries are readily available year-round and become affordable and suitable alternatives when the fresh berries disappear from store shelves.
There are canned and jarred varieties of tart cherries that I haven’t yet, but need to procure.
Each summer, as soon as cherries are at my local market, I make a lovely 6-inch three-layer almond cake that features cherries. I fill one layer with roasted cherries, and frost the cake with toasted almond and cherry buttercreams. Whole and halved cherries are arranged on the top with a few cherry blossoms. It’s a gorgeous cake that tastes amazing.
Sadly, fresh cherries are not available at the moment, so I bring you these big, bakery style chocolate chip cookies featuring dried cherries.
Why You Should Make These Cookies
- every bite tastes a little different.
- the cherry + white chocolate chip + dark chocolate chip + pecan combo is amazing.
- these cookies bake up firm, with the perfect texture.
- delicious straight from the oven, they store well for several days.
How To Make These Cherry Chocolate Chip Cookies
I start by adding about half a cup of dried cherries to a small bowl. I cover them with boiling water and set them aside for about 15 minutes. The cherries soften, desirable for our cookies. The softened cherries are drained.
All-purpose flour, baking soda, and fine sea salt are added to a mixing bowl, whisked to combine and set aside.
Unsalted butter, sugar, and light brown sugar are added to a stand mixer and beaten on medium speed using the paddle attachment for 2 minutes. Alternately, this can be accomplished using a hand mixer. If you’re ambitious, this can be done by hand with a wooden spoon. It takes 5 to 7 minutes by hand.
Vanilla and eggs are added to the stand mixer and beaten on low until incorporated.
Half the flour mixture is added to the sugar mixture, and folded in using a large spatula. The remaining flour is added and folded in.
The chocolate chips, chopped pecans, and dried cherries are folded in.
The cookie dough is covered and refrigerated for at least 30 minutes, preferably overnight, and up to 3 days.
The chilled cookie dough is scooped using an ice cream or cookie scoop and dropped onto parchment lined cookie sheets. The cookies are baked in a hot oven until golden brown along the edges, and set in the center.
Cookie sheets are removed from the oven and placed on wire racks to cool completely. Leftover cookies are stored in an airtight container for several days.
Other Cookie Recipes You Might Enjoy
Cherry Chocolate Chip Cookies.
- 2 cookie sheets
- 384 grams all-purpose flour (3 cups)
- 5 grams baking soda (1 teaspoon)
- 5 grams fine sea salt (1 teaspoon)
- 226 grams unsalted butter (2 sticks OR 1 cup), room temperature
- 100 grams granulated sugar (1/2 cup)
- 250 grams light brown sugar (1-1/4 cups)
- 10 grams vanilla bean paste or vanilla extract (2 teaspoons)
- 100 grams egg (2 large), room temperature
- 85 grams semisweet chocolate chips (1/2 cup)
- 85 grams white chocolate chips (1/2 cup)
- 50 grams chopped pecans (1/2 cup)
- 80 grams dried cherries (1/2 cup), steeped in hot water and drained
- Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper.
- Add all-purpose flour, baking soda and fine sea salt to large mixing bowl. Whisk to combine. Set aside.
- Add unsalted butter, granulated sugar, and light brown sugar to stand mixer. Beat on medium speed for 2 minutes.
- Add vanilla bean paste and one egg. Beat on low until incorporated, about 30 seconds.
- Add second egg and beat on low for 30 seconds.
- Remove bowl from stand mixer. Add half the flour mixture and fold in with a large spatula. Fold in remaining flour mixture.
- Add semisweet chocolate chips, white chocolate chips, chopped pecans, and plumped dried cherries. Fold in with large spatula.
- Chill cookie dough for about 30 minutes, preferably overnight (or up to 3 days), so cookies are firm going into the oven, flour has hydrated, and flavors have melded.
- Using a cookie or ice cream scoop, drop cookie dough balls on prepared cookie sheets, 6 per tray.
- Bake 12 to 15 minutes, or until golden brown along the edges, and set in the middle.
- Remove cookie sheets from the oven and place on wire racks to cool completely.
- Store leftover cookies in an airtight container for several days.