Dried Tart Cherry and Chocolate Chip Cookies
What I love most about these cookies is how the flavors come together naturally. The tartness of the cherries cuts through the sweetness of the dough and chocolate, so the cookie never feels overly sugary. I
Equipment
- Mixing Bowls
- Electric mixer or hand mixer
- Measuring cups and spoons
- Rubber or Silicone Spatula
- Baking sheets
- Parchment paper or silicone baking mat
- Cooling Rack
Ingredients
For the Cookie Dough
- 1 cup 2 sticks unsalted butter, softened
- 3/4 cup brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Mix-ins
- 1 cup dried tart cherries
- 1 1/2 cups semi-sweet chocolate chips
Instructions
Step 1: Prepare Your Ingredients and Tools
- Take the butter out of the fridge and let it soften at room temperature for about 30 minutes. Soft butter creams better with sugar for a smooth dough.
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats so your cookies don’t stick.
- Measure out all your ingredients precisely and have them ready. This “mise en place” makes the process much smoother.
Step 2: Cream Butter and Sugars
- In a large mixing bowl, add the softened butter, brown sugar, and granulated sugar.
- Using an electric mixer on medium speed, beat the mixture until it’s light and fluffy — about 3 to 4 minutes.
- Pro Tip: Scrape down the sides of the bowl with a spatula halfway through to ensure everything mixes evenly.
Step 3: Add Eggs and Vanilla
- Crack in the eggs, one at a time, beating well after each addition to fully incorporate.
- Add the vanilla extract and mix again until everything is smooth and combined.
- Your mixture should look creamy and slightly thickened.
Step 4: Mix Dry Ingredients Separately
- In another bowl, whisk together the flour, baking soda, and salt.
- This helps evenly distribute the leavening and salt throughout the flour to avoid uneven baking or salty spots.
Step 5: Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet mixture in about three parts, mixing on low speed after each addition.
- Stop mixing as soon as you don’t see any more flour streaks to avoid overworking the dough, which can make cookies tough.
- Pro Tip: Using low speed here prevents flour from flying everywhere and helps keep the dough tender.
Step 6: Fold in Cherries and Chocolate Chips
- Use a spatula to gently fold in the dried tart cherries and chocolate chips until they are evenly distributed.
- Avoid beating vigorously here to keep the mix-ins whole and the dough texture soft.
Step 7: Scoop the Dough onto Baking Sheets
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto your prepared baking sheets.
- Leave about 2 inches of space between each cookie to allow for spreading.
- For even baking, try to make each dough ball roughly the same size.
Step 8: Bake the Cookies
- Place the baking sheets in the preheated oven and bake for 10 to 12 minutes, or until the edges are golden but the centers still look slightly soft.
- Pro Tip: Rotate the baking sheets halfway through baking for even color and texture.
Step 9: Cool Properly
- Remove the cookies from the oven and let them sit on the baking sheet for 5 minutes. This helps them firm up so they don’t break when moved.
- Transfer the cookies to a wire cooling rack to cool completely.
Step 10: Store and Enjoy
- Once cooled, store your cookies in an airtight container at room temperature for up to 5 days.
- These cookies also freeze well—just pop them in a freezer-safe bag and thaw at room temperature when ready to enjoy!
Notes
Nutritional Value (Per cookie, estimated)
- Calories: ~190
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 25g
- Sugar: 15g
- Protein: 2g
- Fiber: 1g
- Cholesterol: 25mg
- Sodium: 100mg