Chocolate Cherry Cookies With Chewy Centers

Chocolate Cherry Cookies start with a rich, dark chocolate base that just melts in your mouth. They’re studded with chunks of good quality dark chocolate and pieces of tart dried cherries, offering little bursts of fruity contrast to the deep cocoa flavor. These cookies have a wonderful texture—slightly chewy in the middle with satisfyingly crisp edges. What makes them truly special is the balance of the intense chocolate from Dutch-process cocoa and real chopped chocolate, paired with the bright tang of cherries. I like to use Endangered Species Chocolate’s Vibrant Cherries + Dark Chocolate bar because it adds a specific fruity notes that complement the dough. Baking these reminds me of cozy evenings, perfect with a glass of cold milk or a warm cup of tea.

Preparing the Dough

Once your dry ingredients are whisked together in a bowl, set that aside. Now, in a separate, larger bowl, cream together the softened unsalted butter with both the light brown sugar and granulated white sugar. You want this mixture to be light and fluffy; this usually takes about 2-3 minutes with an electric mixer. Gradually add in the two egg yolks, one at a time, mixing well after each addition. Stir in the vanilla extract. Make sure your egg yolks are at room temperature; this helps them emulsify better with the butter and sugar mixture, preventing a greasy dough.

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 is ideal for this recipe)
• 1/4 cup + 2 tbsp (90 ml) heavy cream
• 1/4 cup (85 g) cherry preserves

Chocolate Cherry Cookies

These cookies start with a rich chocolate base, studded with chunks of dark chocolate and tangy dried cherries. They have a slightly chewy center and crisp edges, making them incredibly satisfying. The key to their depth of flavor is using a good quality Dutch-process cocoa powder and real chocolate that you chop yourself. Using the Endangered Species Chocolate Vibrant Cherries + Dark Chocolate bar specifically brings a lovely tartness and fruitiness that complements the deep chocolate of the cookie dough beautifully.

Preparing the Dry Ingredients

First things first, let’s get our dry ingredients together. In a medium bowl, whisk together the 1 1/2 cups of all-purpose flour, 1/2 cup of Dutch-process cocoa powder, 1/2 teaspoon of baking powder, and 1/2 teaspoon of sea salt. Whisking them well ensures that the leavening and salt are evenly distributed throughout the cookie dough, which helps the cookies bake up uniformly. If you don’t have a whisk, a fork works perfectly fine here. Make sure your flour is spooned into the measuring cup and leveled off with a straight edge; this avoids packing too much flour, which can lead to dry, tough cookies. Set this bowl aside for now.

Creaming the Butter and Sugars

Now, for the foundation of our cookie’s texture. In a large bowl, or the bowl of your stand mixer fitted with the paddle attachment, beat together 3/4 cup of softened unsalted butter with 3/4 cup of packed light brown sugar and 1/4 cup of granulated white sugar. You want to cream these together until the mixture is light and fluffy, which usually takes about 3 to 5 minutes on medium speed. This process incorporates air into the dough, which contributes to the cookies’ texture and helps them spread just the right amount as they bake. Scrape down the sides of the bowl occasionally to make sure everything is getting evenly incorporated. The butter should be softened, not melted, meaning it yields to gentle pressure from your finger.

Adding the Wet Ingredients

Once the butter and sugars are perfectly creamed, it’s time to add the eggs and vanilla. Add the 2 egg yolks, one at a time, beating well after each addition until fully combined. Using only egg yolks contributes to a richer, chewier cookie. Follow this by stirring in 1 1/2 teaspoons of vanilla extract. Vanilla not only adds its own lovely aroma and flavor but also enhances the chocolate flavor. Mix until just combined. Don’t overmix at this stage; we just want everything incorporated smoothly.

Combining Wet and Dry Ingredients

Now, we’ll bring the two parts of our dough together. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. It’s important not to overmix here. Overmixing gluten, found in flour, can develop too much and result in tough cookies. Stop mixing as soon as you no longer see streaks of dry flour. The dough will be quite thick at this point.

Incorporating the Chocolate and Cherry Elements

This is where the magic happens. Gently fold in the 5 ounces of chopped chocolate. If you’re using the Endangered Species Chocolate bar, break it into small, irregular pieces. This will give you lovely pockets of melted chocolate in every bite. After the chocolate is mostly incorporated, gently fold in the 1/4 cup of cherry preserves. Try not to overmix here either. We want those lovely swirls of cherry preserves to remain distinct, providing bursts of bright flavor.

Chilling the Dough and Shaping the Cookies

For the best texture and to prevent excessive spreading, it’s essential to chill the dough. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. Chilling the dough allows the fats to solidify, which slows down spreading during baking, and it also allows the flavors to meld together. Once the dough is chilled and firm, preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Using a cookie scoop or a tablespoon, scoop rounded balls of dough (about 1.5 to 2 tablespoons each) and place them about 2 inches apart on the prepared baking sheets. You can gently press them down slightly if you prefer a flatter cookie, but I usually leave them as rounded balls to get a nice dome.

Baking and Finishing

Bake the cookies for 10 to 13 minutes, or until the edges are set and the centers look slightly underbaked. They will continue to cook on the baking sheet after you remove them from the oven. For a richer, chewier cookie, err on the side of underbaking. Let the cookies cool on the baking sheets for 5 to 10 minutes before transferring them to a wire rack to cool completely. While they are still warm, you can even press a few extra chocolate chips or a small dollop of cherry preserves on top if you want to make them extra special. Store any leftover cookies in an airtight container at room temperature for up to 3 days.

Conclusion:

These Chocolate Cherry Cookies are a real treat, combining deep chocolate flavor with the bright tang of cherries and rich chocolate chunks. They have that perfect balance of chewy and crisp textures that cookie lovers adore. Making them yourself means you control the quality of ingredients, especially the chocolate and cherries, which really makes a difference. They’re fantastic for holidays, bake sales, or just enjoying with your coffee. Try adding a pinch of espresso powder to the dry ingredients to deepen the chocolate flavor even further, or swap out the dried cherries for dried cranberries for a different fruity note. You can also try using milk chocolate chunks instead of dark for a sweeter cookie. Just make sure to store them in an airtight container at room temperature so they stay fresh.

Frequently Asked Questions

Can I use fresh cherries instead of dried?

It’s best to stick with dried cherries for this recipe. Fresh cherries contain a lot more moisture, which can make the cookie dough too wet and affect the texture, leading to flat or cakey cookies instead of chewy and crisp ones. If you really want to use fresh cherries, you would need to chop them very finely and cook them down first to remove excess liquid, which is a more involved process.

How long do these cookies last?

Stored properly in an airtight container at room temperature, Chocolate Cherry Cookies will stay fresh for about 5 to 7 days. You can also freeze the baked cookies for up to 2-3 months. For longer storage, you can freeze the dough balls before baking; just thaw them overnight in the refrigerator before baking as usual.

Chocolate Cherry Cookies

Rich chocolate cookies studded with chopped dark chocolate and bright cherry flavor.

Prep Time
20 Minutes

Cook Time
12 Minutes

Total Time
32 Minutes

Servings
24 cookies

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)
• 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, light brown sugar, and granulated white 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. Fold in the chopped chocolate.
5. Step 5
   In a small bowl, whisk together the heavy cream and cherry preserves.
6. Step 6
   Drizzle the cherry cream mixture over the cookie dough and gently swirl it in with a knife or toothpick, being careful not to overmix.
7. Step 7
   Drop rounded tablespoons of dough onto a parchment-lined baking sheet. Bake at 350°F (175°C) for 10-12 minutes, or until the edges are set and the centers are still slightly soft.
8. Step 8
   Let the cookies cool on the baking sheet for a few minutes before transferring them 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.