Description
These triple chocolate cherry cookies are rich, fudgy, and loaded with flavor. Made with cocoa-infused cookie dough, melty chocolate chips, and sweet-tart cherries, they’re soft in the center with a bakery-style texture—perfect for holidays or chocolate lovers seeking an indulgent treat.
Ingredients
Wet Ingredients
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
Dry Ingredients
- 1 cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
Add-ins
- ½ cup semi-sweet chocolate chips
- ½ cup dark chocolate chunks
- ¾ cup dried cherries
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Cream Butter and Sugars: In a mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy for a tender cookie base.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until fully incorporated, ensuring even flavor and proper dough consistency.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute leavening and chocolate flavor.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet ingredients and mix until just combined to avoid overworking the dough which could make the cookies tough.
- Fold in Add-ins: Gently fold in the semi-sweet chocolate chips, dark chocolate chunks, and dried cherries, evenly distributing the chocolate and fruity elements throughout the dough.
- Scoop Dough: Using a cookie scoop or spoon, portion the dough into 1½-tablespoon balls and place them about 2 inches apart on the prepared baking sheets to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 10–12 minutes, until the edges are set but the centers remain soft to retain that fudgy texture.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up slightly before transferring them to a wire rack to cool completely, preventing breakage and excess moisture.
Notes
- Do not overbake to maintain fudgy, soft centers in the cookies.
- Chill dough for 20–30 minutes before baking to achieve thicker cookies.
- For a twist, substitute dried cranberries if dried cherries are not available.
- Store baked cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Snack · Dessert
- Method: Baking
- Cuisine: American
