Ingredients
Scale
- 1 cup (½ lb) unsalted butter, softened
- 1 cup (½ lb) brown sugar
- ½ cup (¼ lb) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ¾ cups (⅞ lb) all-purpose flour
- ¾ cup (⅜ lb) unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (½ lb) dark or semi-sweet chocolate chips or chunks
- ¾ cup (⅜ lb) dried cherries (or chopped maraschino cherries, well-drained)
- Optional: ½ cup (¼ lb) white chocolate chips or drizzle, or melted cherry preserves for finishing
Instructions
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). This ensures that the cookies bake evenly once the dough is ready. Line two baking sheets with parchment paper or a silicone baking mat to make cleanup easy and prevent sticking.
- Cream the Butter and Sugars: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until the mixture is light and fluffy. This usually takes about 2-3 minutes with an electric hand mixer or stand mixer. If you don’t have a mixer, you can use a whisk and some elbow grease — just make sure the mixture is smooth and airy.
- Add the Eggs and Vanilla: Beat in the eggs, one at a time. Make sure each egg is fully incorporated before adding the next one. Once the eggs are mixed in, add the vanilla extract and continue mixing until everything is smooth and well-blended.
- Mix the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. This ensures that the dry ingredients are evenly distributed throughout the dough and helps prevent clumps of cocoa powder or baking soda.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture. Use a spatula or spoon to stir until everything is just combined. Be careful not to overmix the dough, as this can result in tougher cookies.
- Fold in the Chocolate Chips and Dried Cherries: Now comes the fun part! Gently fold in the chocolate chips and dried cherries. Make sure they are evenly distributed throughout the dough, but try not to overwork the dough. The dough should be soft and slightly sticky.
- Scoop the Dough: Using a spoon or cookie scoop, drop heaping tablespoons of dough onto the prepared baking sheets. Space the dough balls about 2 inches apart to allow for spreading as they bake. If you prefer larger or smaller cookies, feel free to adjust the size of the dough balls.
- Bake the Cookies: Bake the cookies in the preheated oven for 9-11 minutes. The cookies are done when the edges are set and the centers are still soft. Remember, they will continue to cook on the baking sheet once you take them out of the oven, so don’t worry if the centers look slightly underdone. This will give you a chewy, soft texture.
- Cool and Serve: Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. If you’re using the optional finishing touches, now is the time to drizzle with melted white chocolate or cherry preserves. These optional additions add a lovely visual appeal and extra flavor.
Notes
- Soften the Butter: It’s important to use softened butter for this recipe. If your butter is too cold, it won’t cream properly with the sugar, and the dough will be harder to work with. To soften butter quickly, cut it into small cubes and let it sit at room temperature for 10-15 minutes before using.
- Check for Doneness: If you’re unsure whether the cookies are done, gently touch the edges of a cookie with a finger. If they feel set and firm, they’re ready to come out of the oven. The centers should remain soft, but don’t worry — they’ll firm up as they cool.
- Don’t Overmix the Dough: Once you add the dry ingredients to the wet mixture, mix just until combined. Overmixing the dough can cause the cookies to be dense and tough. The key to chewy cookies is handling the dough gently.
- Use Parchment Paper or a Silicone Mat: For the best results, use parchment paper or a silicone baking mat to line your baking sheets. These prevent the cookies from sticking and make cleanup a breeze.
- Adjust Baking Time for Different Sizes: If you make larger cookies, you may need to bake them for a few extra minutes. Similarly, smaller cookies may only need 7-8 minutes in the oven. Just keep an eye on them as they bake to prevent overcooking.
- Prep Time: 15 minutes
- Cook Time: 10 minutes