The Ultimate Cherry Chocolate Chewy Cookies: A Love Story in Every Bite

There’s something magical about the moment these cookies emerge from the oven – the scent of melted chocolate and tart cherries swirling through the kitchen like a warm hug. I first crafted these Cherry Chocolate Chewy Cookies during a snowy holiday when my grandmother’s antique cookie jar sat empty. Desperate to fill it with something worthy of her legacy (she famously declared store-bought cookies “an insult to butter”), I tweaked her old recipe until I landed on this: a cookie with crackly edges, a fudgy center, and jammy cherries that burst like rubies against dark chocolate. When my chocolate-skeptic nephew devoured three and whispered, “Auntie, these taste like happiness,” I knew they were special.

Why You’ll Love This Recipe

• 💖 Instant mood-lifter: The combo of antioxidant-rich dark chocolate and tangy cherries sparks pure joy.

• 🕒 Weekend warrior approved: No mixer needed – just one bowl and 15 minutes of prep.

• 🧁 Crowd-pleasing flexibility: Easily adapts for gluten-free, vegan, or nut-free diets (see swaps below!).

• � Texture heaven: Crisp edges give way to a center so tender, it’s like a brownie met a cookie.

• 🎁 Gift-worthy gorgeous: Those ruby-studded tops make them the star of cookie swaps.

The Picky Eater Seal of Approval

My brother-in-law, who claims fruit “doesn’t belong in desserts,” reluctantly tried one at Christmas. He paused, stared at the half-eaten cookie, and said, “Wait – is that cherry? It’s… brilliant.” Now he requests them monthly. Even his goldendoodle sits extra close to the oven, hoping for crumbs!

What Makes These Cookies Special

• Dried Montmorency cherries: Soaked in warm water to plump them into jammy gems (no dry, chewy bits!).

• High-quality dark chocolate (70%): Chopped into chunks for melty pockets – chips can’t compete!

• Brown sugar & butter base: Creates caramel depth and that signature chew.

• Cornstarch secret weapon: The key to ultra-soft, thick centers.

• Flaky sea salt finish: Balances sweetness and makes flavors pop.

Making It Happen: Your Cookie Journey

Start by waking up those cherries! Plump ¾ cup of dried cherries in hot water for 10 minutes while you brown the butter. Melt butter in a saucepan until it smells nutty and golden bits form at the bottom. Pour it into a large bowl, then whisk in brown and white sugars – it’ll look like glossy lava. Beat in the egg, vanilla, and a splash of cherry juice from the soaking bowl (flavor booster!).

Now, gently fold in the dry team: flour, cornstarch, baking soda, and salt. The dough will thicken into a shaggy, caramel-colored blanket. Drain your plumped cherries (pat them dry!) and chop your chocolate into craggy shards. Fold them into the dough – expect streaks of purple and dark chocolate throughout.

Chill the dough for 30 minutes (critical for chewiness!). Scoop mounds onto a parchment-lined sheet. Bake until edges are crackly-crisp but centers look slightly underdone (they firm up as they cool!). Finish with a flurry of sea salt.

You Must Know These Tips

• Chill your dough: Skipping this = thin cookies. 30 mins minimum!

• Under-bake slightly: Pull cookies out at 10 minutes – they’ll set into fudgy perfection.

• Use a cookie scoop: Ensures even baking and picture-perfect rounds.

• Pat cherries dry: Wet cherries make dough soggy. Blot with paper towels!

• Brown your butter: It adds a toffee note that makes these next-level.

Serving Ideas

Pair warm cookies with cold vanilla oat milk for classic bliss. For adults, try Earl Grey tea – bergamot highlights the cherries! Crumble over vanilla ice cream or serve alongside espresso brownies for a dessert board.

Make It Different

• Gluten-free: Swap flour 1:1 with King Arthur GF blend.

• Vegan: Use plant-based butter + flax egg (1 tbsp ground flax + 3 tbsp water).

• Nutty twist: Add ½ cup toasted pecans with the chocolate.

• White chocolate dream: Swap dark for white chocolate + extra sea salt.

• Lower sugar: Reduce brown sugar to ⅓ cup + use sugar-free chocolate.

Storage & Reheating

• Room temp: Store in an airtight container for 5 days (layer with parchment).

• Freeze dough: Scoop balls onto a tray, freeze solid, then bag for 3 months. Bake frozen (+1 min extra).

• Revive stale cookies: Microwave for 8 seconds or place in a 325°F oven for 2 minutes.

Cookie Perfection Pro-Tips

• Weigh your flour: Too much = cakey cookies. 188g is perfect!

• Chop chocolate unevenly: Tiny bits melt into dough, big chunks stay gooey.

• Bake on parchment: Prevents spreading and ensures even browning.

• Rotate pans: Swap cookie sheets halfway for uniform baking.

FAQ

Q: Can I use frozen cherries?
A: Sadly, no – they release too much water. Stick with dried (look for unsweetened Montmorency).

Q: My cookies spread too much! Why?
A: Dough was likely under-chilled, or butter was too warm. Chill bowl in fridge 10 mins before scooping.

Q: Can I use chocolate chips?
A: Yes, but chopped bars melt better. If using chips, choose high-cacao ones (Ghirardelli 60%+).

Q: How do I make them extra chewy?
A: Add 1 extra tbsp cornstarch + pull cookies out at 9 minutes.

Q: Can I omit the cherry soak?
A: Not recommended – soaking prevents dry, tough cherries and infuses flavor!

Cherry Chocolate Chewy Cookies
Prep time: 15 mins (+30 mins chilling) | Cook time: 10-12 mins | Total time: 55 mins
Category: Dessert | Cuisine: American | Difficulty: Easy
Yield: 14 large cookies

Tools You’ll Need

• Large mixing bowl

• Whisk & spatula

• Saucepan (for browning butter)

• Cookie scoop (2 tbsp size)

• Parchment paper

• Baking sheets

Ingredients
Wet Team

• ¾ cup (170g) unsalted butter, browned and cooled

• ¾ cup (150g) brown sugar, packed

• ¼ cup (50g) granulated sugar

• 1 large egg + 1 yolk (room temp)

• 2 tsp vanilla extract

Dry Team

• 1 ½ cups (188g) all-purpose flour (spooned & leveled!)

• 2 tsp cornstarch

• ¾ tsp baking soda

• ½ tsp salt

Mix-ins

• ¾ cup dried Montmorency cherries, soaked & patted dry

• 5 oz (140g) dark chocolate (70%), chopped

• Flaky sea salt for finishing

Instructions

1. Plump cherries: Cover dried cherries with hot water; soak 10 mins. Drain, pat dry.

2. Brown butter: Melt butter over medium heat, swirling until nutty and amber. Pour into bowl; cool 10 mins.

3. Mix wet: Whisk sugars into butter. Add egg, yolk, vanilla, and 1 tsp cherry soak water.

4. Add dry: Fold in flour, cornstarch, baking soda, and salt until just combined.

5. Fold-ins: Gently mix cherries and chocolate. Chill dough 30 mins.

6. Bake: Preheat oven to 350°F (175°C). Scoop 2-tbsp balls onto parchment-lined sheets. Bake 10-12 mins (edges set, centers soft).

7. Finish: Sprinkle with sea salt. Cool 5 mins on sheet, then transfer to rack.

Notes

• Allergy info: Contains dairy, eggs, wheat. For vegan/GF, see swaps in “Make It Different.”

• Butter shortcut: No time to brown? Use melted butter + ½ tsp extra vanilla.

• Cherry swap: In a pinch, use dried cranberries + 1 tsp almond extract.

Nutrition Disclaimer
Nutrition info is estimated per cookie: 285 kcal | 16g fat | 36g carbs | 3g protein | 22g sugar. Values vary by ingredients.