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Cherry Chocolate Chip Cookies

Cherry chocolate chip cookies bake up with lightly golden edges and soft centers, filled with semisweet chocolate chips and tart dried cherries. Mix the dough by hand and bake one sheet at a time for chewy cookies with a sweet-tart bite.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 215
Ingredients Equipment Method Notes

Ingredients
  

  • 2.25 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 0.75 cup light brown sugar packed
  • 1 egg large, at room temperature
  • 2 tsp vanilla extract
  • 1 cup semisweet chocolate chips
  • 1 cup dried tart cherries roughly chopped

Equipment

  • 1 baking sheet

Method
 

  1. Heat the oven to 350°F.
  2. Whisk the flour, baking soda, and salt together in a medium bowl.
  3. In a large bowl, beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes.
  4. Beat in the egg and vanilla until combined.
  5. Add the flour mixture and mix just until no dry streaks remain.
  6. Fold in the chocolate chips and cherries.
  7. Drop rounded 1 1/2-tablespoon portions of dough onto an ungreased baking sheet, spacing them about 2 inches apart.
  8. Bake one sheet at a time for 10 to 12 minutes, until the edges are lightly golden and the centers still look soft.
  9. Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack.
  10. Let the baking sheet cool completely before baking the remaining dough.

Notes

For soft centers, take the cookies out when the edges are lightly golden and the centers still look soft. Store airtight in the refrigerator for up to 5 days, or freeze for up to 3 months. For a dairy-free option, use dairy-free butter and semisweet chocolate chips.