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.

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.

Cherry Chocolate Chip Cookies from www.whatsgabycooking.com (@whatsgabycookin)

Make these this weekend and you’ll be in BUSINESS!

 

Cherry Chocolate Chip Cookies

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: Serves 24

Ingredients

  • 8 oz unsalted butter, softened
  • 1 1/2 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
  • 1/2 teaspoon baking powder
  • 1 3/4 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

  1. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper and set aside.
  2. 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 cherries and combine. Refrigerate batter for 1 hour.
  3. 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.
https://whatsgabycooking.com/cherry-chocolate-chip-cookies/

 

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35 Comments

  1. i’m a sucker for cherry/chocolate combos!!!
    these look awesome and now i’m kicking myself for not buying dried cherries today… i almost did!!
    i’ll have to go get some tomorrow!!

  2. If these cookies taste as great as your M&M cookies, then I’m going to NEED to make them. Since they have oatmeal and cherries in the ingredients list, could they be considered a breakfast food? If so, they’re totally going to be made and brought to my early morning baking commitment. Awesome!
    Brooke

  3. I am just curious; why is there baking soda and baking flour in the cookies?

    Also, could you sub AP flour for whole wheat flour? Would I need to adjust the moisture content of the batter?

    1. whole wheat flour would make the cookies more dense which i didn’t want. And there is baking soda and baking powder in almost every cookie recipe!

  4. Win, win win! I never thought about pre-portioning the dough in the freezer. Genius! I usually bake them and then freeze them. I like your way better – then they are super fresh!!

  5. What type of chocolate.?.?

    I am assuming one of the 8 oz. is semi sweet? What type is the other 8 oz. ? dark chocolate? Milk chocolate?

    Please answer quickly as I am hoping to make today.
    Thx

  6. Cookies are wonderful. Actually I have not seen both baking powder and soda in a cookie recipe so I looked it up. This is what I found.
    Now the reason why both soda and powder might be used is because you might have enough soda to neutralize the acid in a recipe, but not actually enough to lift the batter. In these cases, Geiger says that a little baking powder will give the extra lift needed to make the recipe perfect. You could use baking powder alone, but then your finished baked treat might taste too acidic.

    Geiger says that you might also use both soda and powder when you want the recipe to taste a little tangy or develop a nice browned color. Baking soda is the key to both of these!

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