Chocolate Cherry Cookies Recipe

Chocolate Cherry Cookies start with the rich, deep flavor of dark chocolate and the bright tang of cherries. I’ve found that using a good quality dark chocolate, specifically one with actual cherry pieces in it, makes a big difference. The Endangered Species Chocolate Vibrant Cherries + Dark Chocolate bar is perfect for this because it has real dried cherries mixed right in, so you get that concentrated cherry flavor in every bite without them getting too mushy. The cocoa powder adds another layer of chocolate depth, making these cookies intensely chocolatey. They’re not overly sweet, which lets the chocolate and cherry flavors really shine. They have a slightly crisp edge and a chewy center, a texture that I think makes them irresistible. The contrast between the bittersweet chocolate and the slightly tart cherries is something special. These are the kind of cookies that make you pause and appreciate the simple pleasure of a well-made treat, and they’re surprisingly straightforward to make.

Ingredients:

• 1 1/2 cups (188 g) all-purpose flour, spooned and leveled
• 1/2 cup (40 g) Dutch-process cocoa powder
• 1/2 tsp baking powder
• 1/2 tsp sea salt
• 3/4 cup (168 g) unsalted butter, softened
• 3/4 cup (165 g) light brown sugar, packed
• 1/4 cup (50 g) granulated white sugar
• 2 egg yolks, at room temperature
• 1 1/2 tsp vanilla extract
• 5 oz chocolate, chopped (Endangered Species Chocolate Vibrant Cherries + Dark Chocolate recommended)
• 1/4 cup + 2 tbsp (90 ml) heavy cream
• 1/4 cup (85 g) cherry preserves

Instructions:

First, get your dry ingredients ready. In a medium bowl, whisk together the all-purpose flour, Dutch-process cocoa powder, baking powder, and sea salt. Whisking them thoroughly ensures that the leavening agent and salt are evenly distributed, which is key for consistent cookie texture. Set this bowl aside for now.

Chocolate Cherry Cookies

These cookies start with the rich, deep flavor of dark chocolate and the bright tang of cherries. I’ve found that using a good quality dark chocolate, specifically one with actual cherry pieces in it, makes a big difference. The Endangered Species Chocolate Vibrant Cherries + Dark Chocolate bar is perfect for this because it has real dried cherries mixed right in, so you get that concentrated cherry flavor in every bite without them getting too mushy. The cocoa powder adds another layer of chocolate depth, making these cookies intensely chocolatey. They’re not overly sweet, which lets the chocolate and cherry flavors really shine. They have a slightly crisp edge and a chewy center, a texture that I think makes them irresistible.

Ingredients:

• 1 1/2 cups (188 g) all-purpose flour, spooned and leveled
• 1/2 cup (40 g) Dutch-process cocoa powder
• 1/2 tsp baking powder
• 1/2 tsp sea salt
• 3/4 cup (168 g) unsalted butter, softened
• 3/4 cup (165 g) light brown sugar, packed
• 1/4 cup (50 g) granulated white sugar
• 2 egg yolks, at room temperature
• 1 1/2 tsp vanilla extract
• 5 oz chocolate, chopped (Endangered Species Chocolate Vibrant Cherries + Dark Chocolate recommended)
• 1/4 cup + 2 tbsp (90 ml) heavy cream
• 1/4 cup (85 g) cherry preserves

Instructions:

1. First, get your dry ingredients ready. In a medium bowl, whisk together the all-purpose flour, Dutch-process cocoa powder, baking powder, and sea salt. Whisking them thoroughly ensures that the leavening agent and salt are evenly distributed, which is important for consistent cookie texture and flavor. Set this bowl aside. Having everything measured and ready before you start creaming the butter and sugar makes the whole process smoother.
2. Now, let’s work on the cookie dough base. In a large bowl, cream together the softened unsalted butter, packed light brown sugar, and granulated white sugar. I like to use a hand mixer or a stand mixer with the paddle attachment for this. Beat them on medium speed until the mixture is light and fluffy, usually about 3-4 minutes. You want to see a noticeable change in color and texture. Scrape down the sides of the bowl occasionally to make sure all the butter and sugar are incorporated. This creaming process incorporates air, which helps give the cookies their structure and a tender crumb.
3. Next, we add the wet ingredients to the creamed butter and sugar. Add the two egg yolks, one at a time, beating well after each addition until fully combined. Then, stir in the vanilla extract. The egg yolks contribute richness and help bind the dough together. Using room temperature egg yolks also helps them emulsify better with the fat in the dough. At this stage, the mixture might look a little glossy.
4. Gradually add the dry ingredients to the wet ingredients. With the mixer on low speed, or by hand with a spatula, add the flour mixture in two or three additions, mixing just until combined. Be careful not to overmix the dough at this stage. Overmixing can develop the gluten in the flour too much, leading to tough cookies. Stop mixing as soon as you no longer see streaks of flour.
5. Now for the star ingredients: the chocolate and cherries. Chop your 5 oz of Endangered Species Chocolate Vibrant Cherries + Dark Chocolate into small, manageable pieces. If you’re using a different chocolate bar, chop it finely. Gently fold in the chopped chocolate into the dough using a spatula. You want to distribute the chocolate pieces evenly throughout the dough. After folding in the chocolate, the dough will be thick and rich.
6. Prepare for the cherry element. In a small bowl, stir together the 1/4 cup + 2 tbsp (90 ml) of heavy cream and the 1/4 cup (85 g) of cherry preserves. You’re essentially creating a simple cherry swirl or glaze to add to the cookie dough. You can gently swirl this mixture into the cookie dough. Don’t over-swirl; you want distinct ribbons of cherry flavor rather than a uniformly pink dough. This will give you pockets of intense cherry goodness in your cookies.

7. Baking the Cookies

   Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Because the dough is quite rich and contains chocolate chunks, it won’t spread as much as a simpler cookie dough, so spacing is important for allowing them to bake properly without touching.

8. Bake for 10-12 minutes, or until the edges are set and slightly firm to the touch, but the centers still look slightly soft. For these cookies, you want to avoid overbaking. The residual heat will continue to cook the cookies as they cool. They should look matte on top, with maybe just a hint of sheen from the chocolate. Let the cookies cool on the baking sheets for 5-10 minutes before transferring them to a wire rack to cool completely. This resting period on the baking sheet is important for them to firm up enough to be moved without breaking.

These Chocolate Cherry Cookies are best enjoyed at room temperature. They store well in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze the baked cookies or the unbaked dough balls.

Conclusion:

These Chocolate Cherry Cookies are a wonderful way to combine two beloved flavors into one fantastic treat. The deep chocolate and bright cherry combination works so well, and the texture is just right – a little crisp around the edges with a satisfying chew in the middle. They aren’t overly sweet, so the chocolate and cherry really get to be the stars. Making these cookies is quite rewarding, and they’re perfect for sharing, whether it’s for a special occasion or just a Tuesday afternoon. Don’t be afraid to experiment with different dark chocolates or cherry preserves to find your perfect match. The process is pretty forgiving, so even if you’re newer to baking, you should have great results.

Frequently Asked Questions:

Can I use fresh cherries instead of preserves?

While fresh cherries can be delicious, they add a lot of moisture which can make cookies spread too much or become cakey. If you want to try fresh cherries, you’d need to reduce their water content by cooking them down first. Using cherry preserves or dried cherries is generally a more reliable way to get that concentrated cherry flavor without messing with the cookie’s structure too much.

What kind of chocolate should I use?

A good quality dark chocolate is important here. I really like using a chocolate bar that already has cherry pieces in it, like the Endangered Species Chocolate bar recommended, because it boosts the cherry flavor and adds texture. However, any good quality dark chocolate, chopped finely, will work. You could also use dark chocolate chips, though they might not melt quite as evenly into the dough.

How should I store these cookies?

Once cooled completely, store your Chocolate Cherry Cookies in an airtight container at room temperature for up to 3-4 days. They tend to stay chewy for a good while. If you want to keep them longer, you can freeze the baked cookies in a freezer-safe container or bag for up to 2-3 months. Just let them thaw at room temperature before enjoying.

Chocolate Cherry Cookies

Rich and decadent chocolate cookies studded with dark chocolate and bright cherry preserves.

Prep Time
20 Minutes

Cook Time
12 Minutes

Total Time
32 Minutes

Servings
3 dozen

Ingredients

• 1 1/2 cups (188 g) all-purpose flour, spooned and leveled
• 1/2 cup (40 g) Dutch-process cocoa powder
• 1/2 tsp baking powder
• 1/2 tsp sea salt
• 3/4 cup (168 g) unsalted butter, softened
• 3/4 cup (165 g) light brown sugar, packed
• 1/4 cup (50 g) granulated white sugar
• 2 egg yolks, at room temperature
• 1 1/2 tsp vanilla extract
• 5 oz dark chocolate, chopped (Endangered Species Chocolate Vibrant Cherries + Dark Chocolate)
• 1/4 cup + 2 tbsp (90 ml) heavy cream
• 1/4 cup (85 g) cherry preserves

Instructions

1. Step 1
   In a medium bowl, whisk together the flour, cocoa powder, baking powder, and sea salt. Set aside.
2. Step 2
   In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
3. Step 3
   Beat in the egg yolks one at a time, then stir in the vanilla extract.
4. Step 4
   Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Step 5
   Fold in the chopped dark chocolate.
6. Step 6
   In a small bowl, gently warm the heavy cream. Stir in the cherry preserves until smooth.
7. Step 7
   Add the cherry cream mixture to the cookie dough and swirl gently to create streaks. Do not overmix.
8. Step 8
   Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper.
9. Step 9
   Bake at 350°F (175°C) for 10-12 minutes, or until the edges are set and the centers are still slightly soft.
10. Step 10
    Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.