Let me give you some life advice. It's best to always have some homemade cookie dough stashed in the freezer for when an emergency strikes! And when that dough comes in the form of Cherry Chocolate Chip Cookies.... you're winning at life.
Freezer cookie dough is mandatory at the Dawson / Dalkin household. It's always there, and always pre-portioned. That way when the sweet tooth strikes, I can quickly grab a cookie dough ball or two and pop it in the oven to bake!
These Cherry Chocolate Chip Cookies have been the most recent stash in the freezer and I can't get enough. All that chocolate, the chewy dried cherries and the salt on top... YES YES AND YES.
Make these this weekend and you'll be in BUSINESS!
Cherry Chocolate Chip Cookies
Let me give you some life advice. It’s best to always have some homemade cookie dough stashed in the freezer for when an emergency strikes! And when that dough comes in the form of Cherry Chocolate Chip Cookies…. you’re winning at life.
Ingredients
- 8 oz unsalted butter softened
- 1 ½ cup dark brown sugar
- 2 large eggs
- 2 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- ½ teaspoon baking powder
- 1 ¾ cups old-fashioned oats
- 8 ounces semi-sweet or dark chocolate chips
- 8 ounces semi-sweet or dark chocolate disks rough chop
- 1 cup dried tart cherries
- maldon sea salt flakes for dusting
Instructions
- Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper and set aside.
- In a large mixer, combine the softened butter and brown sugar with a paddle attachment. Let whisk for 2 minutes. Add the eggs one at a time, followed by the vanilla extract. Add the flour, baking soda, sea salt and baking powder and slowly combine, making sure not to overmix the batter. Add the oats, chocolate chips and chocolate discs and cherries and combine. Refrigerate batter for 1 hour.
- Using a cookie scoop, scoop 12 cookies (2 tablespoons each) onto each parchment lined baking sheet and dust with a few maldon sea salt flakes. Transfer sheets into oven and bake for 10-12 minutes until the cookies just slightly turn a golden brown color on the edges but are still soft and chewy in the middle. Remove from oven, carefully bang the bottom of the pan on a flat surface to make the cookies a bit more dense and release any air bubbles and transfer to cooling rack. Repeat process for remaining dough.
Notes
Freezing cookie dough allows fresh baked cookies as soon as the craving hits. Freeze individual dough balls on parchment paper, then remove to an airtight container. You'll need an extra minute or two of bake time straight from frozen.
Nutrition Information
Calories: 310kcal | Carbohydrates: 39g | Protein: 4g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 175mg | Potassium: 186mg | Fiber: 3g | Sugar: 22g | Vitamin A: 440IU | Vitamin C: 0.05mg | Calcium: 65mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!
I have been a hobby baker most of my life. I have a couple recipes in my rotation that get asked for regularly. These cookies have gone straight to my top 5. I can’t wait to try other recipes from this site. So so good.