Everyone loves a classic chocolate chip cookie, but these Cherry Chocolate Chip Cookies deserve a spot on your cookie rotation. They are filled with dark chocolate, milk chocolate, and glazed cherries!
If bakes that celebrate cherries in all their forms, you can't miss these Cherry Filled Cupcakes with Cherry Frosting, these Cherry Cinnamon Rolls, or this delicious Spiced Cherry Jam.
Why This Cherry Chocolate Chip Cookie Recipe Works
- Recipe name: Cherry Chocolate Chip Cookies
- Ready in: 2hrs 30 minutes
- Serves: 12 cookies
- Main ingredients: Glacé cherries, flour, eggs, sugar, baking powder, baking soda, milk, and dark chocolate.
- Perfect for: Filling up those Christmas cookie boxes or your weekly cookie jar.
- Why I love it: These chunky chocolate chip cookies are crisp on the outside and chewy on the inside.
- Calories: 336kcal
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If you love trying out different cookie recipes, then you've come to the right place. I have so many delicious cookie recipes for you to try! These chunky Milk Chocolate Cookies are next-level delicious, and so are these Jam Sandwich Cookies, which I love making year-round for special occasions.
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Key Ingredients
- Unsalted butter - The butter must be at room temperature. Do not use cold butter.
- Chocolate - I used roughly chopped dark chocolate and milk chocolate chips for this recipe. Semi-sweet chocolate chips could also be used.
- Glacé cherries - This recipe uses glacé cherries; you can use the same or substitute with maraschino or dried cherries. Pitted and sliced fresh cherries will also work.
See the recipe card for full information on ingredients and quantities.
Variations
This combination of chocolate and cherries is delicious, but feel free to experiment with different fillings. The addition of white chocolate and pecans or walnuts would also be amazing. For some extra cookie inspiration, have a look at this recipe for Smarties Cookies or these Bacon Grease Chocolate Chip Cookies.
How to Make Cherry Chocolate Chip Cookies
- Step 1: To a bowl of a stand mixer fitted with a paddle attachment, add the butter and both the white and brown sugar. Beat until creamed, about 3 minutes
- Step 2: Add the egg and vanilla to the dough and mix until well combined. Scrape down the sides of the bowl and mix briefly again until well combined.
- Step 3: In a large mixing bowl, sift together the baking powder, baking soda, salt, cornflour, and flour. Add the flour mixture to the cookie dough batter and mix again until just combined, forming a homogeneous dough.
- Step 4: Add the milk chocolate chips, chopped dark chocolate, and chopped cherries to the cookie dough. Mix with your hands or a wooden spoon until combined.
- Step 5: Portion the dough using a cookie scoop into 12 cookie dough balls. Place the cookies on a parchment-lined baking sheet and chill them in the fridge for 2 hours. Preheat the oven to 200°C (350°F) and line two large baking trays with parchment paper. Place six cookies onto each baking tray.
- Step 6: Bake the cookies on the prepared baking sheets in a preheated oven for about 12-15 minutes, or until the edges are crisp, the cookies are a light golden brown, and have spread slightly. Bake six cookies at a time. Remove the cookies from the oven, sprinkle them with a bit more sea salt, and let them cool on a wire rack. Serve and enjoy!
How to Make Your Cookies Round
Cookies hardly ever bake into a perfect round shape on their own, so to get that perfect round shape, use a small bowl or a chef's ring to help shape the cookies. Place the bowl or ring over the cookie as soon as it comes out of the oven, and make a circular motion around it to reshape it into a circle. If you prefer slice-and-bake cookies, these Peanut Butter Shortbread Style Cookies are a win!
Storage
These cookies are best eaten soon after baking, once they have cooled slightly. This is when they are fresh and crisp with molten chocolate chips! If you have any leftover cookies, store them in an airtight container at room temperature for about a week. If the cookies have softened, crisp them up in an air fryer or the oven for a few minutes.
Expert Tips
- Choose quality chocolate chips and chocolate bars for the best-tasting cookies.
- Check the actual temperature of your oven with an oven thermometer.
- Use room temperature ingredients.
Cherry Chocolate Chip Cookies FAQs
Wait until the butter has reached room temperature before making this recipe, or cube the butter and heat it gently in the microwave, being careful not to melt it.
I always recommend using a kitchen scale rather than cups when baking. This way, you can ensure you've measured correctly and that your baked goodies come out perfectly.
You want to bake these cookies in a hot oven for a short period. This way, they will crisp on the outside while remaining gooey on the inside. Bake six cookies at a time, and make sure you use an oven thermometer to test the actual oven temperature. If the oven is too hot, the cookies will burn on the bottom. Make adjustments for the second batch if needed.
You can choose to freeze the cookie dough before or after baking the cookies. To do this, first portion out the cookies, then wrap each portion in plastic wrap or place them in a resealable freezer bag and freeze them for up to three months. For raw cookies, bring the dough to room temperature before baking.
More Easy Cookie & Biscuit Recipes
If you are looking for something special to add to your Christmas cookie boxes this year, these cookies are definitely worth considering. And they can't be the only star, so try out these Mini Meringue Kisses, these Christmas Butter Cookies, and these Hazelnut Chocolate Chip Cookies to go along with them!
Happy Baking, With Love, Kitty
Please leave a star rating and comment below if you tried this recipe! And if you're wondering what to try next, have a look at this super-moist Chocolate Nut Cake!
📖 Recipe
Cherry Chocolate Chip Cookies
Equipment
- 2x large baking trays
Ingredients
- 150 g unsalted butter
- 100 g light brown sugar
- 50 g white sugar
- 1 egg extra-large
- 2 teaspoon vanilla extract
- 250 g cake flour
- ½ teaspoon sea salt plus extra for sprinkling after baking
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 tbsp cornflour
- 150 g glacé cherries
- 100 g dark chocolate
- 60 g milk chocolate
Instructions
- To a bowl of a stand mixer fitted with a paddle attachment, add the butter and both the white and brown sugar. Beat until creamed, about 3 minutes.
- Add the egg and vanilla to the dough and mix until well combined. Scrape down the sides of the bowl and mix briefly again until well combined.
- In a large mixing bowl, sift together the baking powder, baking soda, salt, cornflour, and flour. Add the flour mixture to the cookie dough batter and mix again until just combined, forming a homogeneous dough.
- Add the milk chocolate chips, chopped dark chocolate, and chopped cherries to the cookie dough. Mix until combined with your hands or a wooden spoon.
- Portion the dough using a cookie scoop into 12 cookie dough balls. Place the cookies on a parchment-lined baking sheet and chill them in the fridge for 2 hours.
- Preheat the oven to 200°C (350°F) and line two large baking trays with parchment paper. Place six cookies onto each baking tray.
- Bake cookies on the prepared baking sheets in a preheated oven for about 12-15 minutes, or until the edges are crisp and the cookies are a light golden brown and have spread slightly. Bake six cookies at a time. Remove the cookies from the oven, sprinkle them with a bit of extra sea salt, and allow them to cool on a wire rack. Serve and enjoy!
Notes
- Use room temperature butter and sugar for the best results.
- To ensure your oven is set correctly, bake one cookie at first and see how it comes out. Make adjustments to temperature and timing if needed.
- Chilling the dough helps the cookies bake thick and chunky.
Jen says
The combination of dark chocolate and glacé cherries is my new favourite! Loved this recipe, thank you!