Cherry Chocolate Chip Cookies
Sweet-tart dried cherries meet rich chocolate chips in these irresistible cookies that balance fruity brightness with indulgent comfort.
Brown butter adds a nutty depth that makes these cookies taste like they came from an upscale bakery. Each bite delivers the perfect contrast of textures and flavors.
Why Brown Butter Makes All the Difference
Browning the butter transforms ordinary cookies into something extraordinary. The process creates nutty, caramel-like notes that complement both cherries and chocolate beautifully.
Cook butter until it turns golden and smells like toasted hazelnuts. You’ll know it’s ready when foam subsides and brown bits appear at the bottom.
Cooling the browned butter prevents it from melting your sugars too quickly during mixing.
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Getting Cherry Distribution Just Right
Chopping dried cherries into smaller pieces ensures every bite contains fruit without overwhelming any single cookie. Large pieces tend to sink or create uneven baking.
Toss chopped cherries with a tablespoon of flour before folding them in. This coating helps prevent them from settling to the bottom during baking.
Add cherries and chocolate chips at the very end to maintain their distinct flavors and textures.
What Creates That Perfect Chewy Center
Slightly underbaking these cookies gives you soft, chewy centers while edges stay golden and set. The residual heat continues cooking them on the hot pan.
Press dough balls gently before baking to create even thickness. This ensures uniform cooking and prevents thick centers from staying raw.
Cooling on the baking sheet for five minutes allows cookies to finish setting without becoming hard.
Stop Your Brown Butter From Burning
- Watch brown butter carefully in the final minute and remove from heat immediately when it smells nutty.
- Chill dough for 30 minutes if it seems too soft to scoop properly.
Frequently Asked Questions
Can I use fresh cherries instead of dried ones?
Fresh cherries contain too much moisture and will make cookies soggy. Stick with dried cherries or substitute dried cranberries for best results.
Why did my cookies spread too much during baking?
The brown butter was likely too warm when mixed with sugar. Let it cool completely before adding other ingredients to prevent excessive spreading.
How do I know when the butter is properly browned?
Look for a golden color, nutty aroma, and brown bits at the bottom. The foaming will subside when it’s ready.
Can I make the dough ahead of time?
Yes, wrap dough tightly and refrigerate up to 3 days. Let it come to room temperature before scooping and baking.
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Cherry Chocolate Chip Cookies
Ingredients
Equipment Needed
- Large mixing bowl
- Medium saucepan
- Electric mixer
- 2 large baking sheets
- Parchment paper
- Cookie scoop or spoon
Instructions
- Prepare oven and pans: Preheat oven to 375°F. Line two baking sheets with parchment paper and set aside.
- Brown the butter: Place butter in a medium saucepan over medium heat. Cook, stirring constantly, until butter turns golden brown and smells nutty, about 5-7 minutes. Pour into a large mixing bowl and let cool for 10 minutes.
- Mix wet ingredients: Add both sugars to the cooled brown butter and mix until combined. Beat in eggs one at a time, then add vanilla extract.
- Combine dry and wet ingredients: In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Add cherries and chocolate: Toss chopped cherries with 1 tablespoon of flour, then fold cherries and chocolate chips into the dough until evenly distributed.
- Shape and arrange cookies: Scoop dough into 2-tablespoon portions and place 2 inches apart on prepared baking sheets. Gently press each ball to flatten slightly.
- Bake and cool cookies: Bake for 10-12 minutes, until edges are golden brown but centers still look slightly underbaked. Cool on baking sheet for 5 minutes before transferring to a wire rack.
Nutrition Facts
Per Serving (1 cookie)
