Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C) and line your baking sheets with parchment paper.
- In a large bowl, cream together the softened unsalted butter, granulated sugar, and packed brown sugar until the mixture becomes light and fluffy (about 3 minutes with an electric mixer).
- Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract until well combined.
- In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until any lumps are gone.
- Gradually add the dry ingredients to your wet mixture, stirring just until combined—be careful not to over-mix to maintain a tender, chewy texture.
- Gently fold in the semisweet chocolate chips and dried cherries until evenly distributed throughout the dough.
- Using a tablespoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart as they will spread while baking.
- Bake for 10–12 minutes until the edges are set but the centers still appear slightly soft. The cookies will firm up as they cool.
- Allow the cookies to rest on the baking sheet for a couple of minutes before transferring them to a wire rack to cool completely.
Notes
This recipe is highly adaptable—try swapping out the dried cherries for fresh ones (make sure to pat them dry) or even cranberries for a tangy twist. For an extra layer of flavor, experiment with different types of chocolate chips or toss in some chopped walnuts or almonds. Remember, gentle mixing is key to retaining that coveted chewy texture, and using natural unsweetened cocoa powder can make a significant difference in flavor. These cookies are best enjoyed with a cold glass of milk or alongside a cup of coffee.