Get the Recipe:
Cherry Chocolate Chip Cookies
Tart cherries make these easy cherry chocolate chip cookies extra special! With crispy edges and chewy middles, they're absolute perfection.
Ingredients
- 3 cups (360 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (170 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1/4 cup (50 g) firmly packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups (255 g) semisweet chocolate chips
- 1 cup (36 g) 36g freeze-dried cherries*, sweet or tart, whichever you prefer
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Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone liners.
- Whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
- Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined or a few small streaks of flour remain.
- Gently stir in the chocolate chips and cherries.
- Scoop the dough by 3-tablespoon portions and roll into balls. Place onto the prepared pans, leaving about 2 inches between cookies.
- Bake, one pan at a time, 15-18 minutes, or until the edges of the cookies are just browned and the centers are a bit soft. Use a cookie spatula or a flat-bottomed glass to flatten the tops of the cookies while they're still warm.
- Cool the cookies on the pan for 5 minutes. Then transfer the cookies to a wire rack to cool completely.
Notes
- *Freeze-dried fruits are usually found alongside the dried fruits. As an alternative with a little different flavor and texture, you can use dried cherries.
- Store in an airtight container at room temperature up to 5 days.
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