Chocolate Cherry Cookies bring together some of my favorite flavor combinations in one generous batch. The base is a deeply chocolatey dough made with both cocoa powder and butter, then brightened with tangy dried cherries and sweet white chocolate chips. I add either almonds or walnuts depending on what I have on hand, and both work beautifully.
The dough comes together quickly without needing an electric mixer, though you can surely use one if you prefer. What makes these cookies special is the way the cherries soften slightly during baking, creating little pockets of tart sweetness throughout each bite.
About the Recipe
This recipe makes a large batch, which is wonderful because these cookies disappear quickly once people taste them. The combination of unsweetened cocoa and strong coffee creates a grown up chocolate flavor that is not overly sweet. Meanwhile, the dried cherries add chewiness and a bright tartness that balances the richness.
White chocolate chips melt slightly as the cookies bake, creating creamy pockets that contrast nicely with the dark dough. You can use either almonds or walnuts, and I sometimes toast them first for extra flavor. The dough is forgiving and does not require chilling, so you can go from mixing bowl to oven in less than twenty minutes.
Why you will love this recipe
These cookies have a bakery style look and texture but come together with straightforward techniques. The dough is soft and easy to scoop, and the cookies hold their shape well during baking. I like how the cherries stay plump and jammy inside while the edges get just crisp enough to provide structure.
The white chocolate adds sweetness without competing with the cocoa, and the nuts give each bite a satisfying crunch. Because the recipe uses baking soda rather than baking powder, the cookies spread moderately but stay thick enough to have a soft center. They taste wonderful warm from the oven, but they also develop deeper flavor after a day or two in storage.
Cooking Tips
Do not skip sifting the cocoa powder because it tends to clump and can leave lumps in your dough. Use room temperature butter so it mixes smoothly with the sugar without needing a lot of whisking. When you add the coffee, make sure it is cooled to room temperature or it might melt the butter too much. Scoop the dough into evenly sized balls so all the cookies bake at the same rate.
I use a small ice cream scoop to keep them uniform. Flatten each ball gently with your palm before baking so the centers cook through without over browning the edges.
Serving and Storing Suggestions
This recipe yields about four dozen cookies depending on how large you scoop them. Prep time is around fifteen minutes, and baking takes eight to ten minutes per tray. Serve these cookies with a glass of cold milk or a cup of tea. They pair especially well with black tea or a mild herbal blend.
Store cooled cookies in an airtight container at room temperature for up to one week. You can also freeze the baked cookies for up to three months or freeze scooped dough balls on a tray, then transfer to a freezer bag and bake directly from frozen, adding a minute or two to the baking time.
Similar Recipes
- Double Chocolate Chip Cookies
- Cranberry Walnut Oatmeal Cookies
- White Chocolate Macadamia Nut Cookies
- Espresso Chocolate Chunk Cookies
- Cherry Almond Biscotti
Chocolate Cherry Cookies
Ingredients
- 3 cups All Purpose Flour (Maida)
- 1 1/2 cups Cocoa Powder (unsweetened)
- 1/2 tsp Baking Soda
- 400 gms Butter (unsalted)
- 1 1/4 cup Sugar
- 1/3 cup Coffee (strong)
- 3 cups Dried Cherries
- 2 cups White Chocolate Chips
- 1/2 to 1 cup Almonds/Walnuts (chopped)
Instructions
- Sift the flour, cocoa powder and baking soda in a bowl.
- Mix the butter and sugar in a bowl. Whisk until creamy.
- Add the coffee and beat until smooth.
- Add the flour mixture, cherries, nuts and chocolate chips.
- Mix well.
- Scoop out small balls and place them on a baking tray lined with parchment paper. Flatten them lightly.
- Bake for 8 to 10 minutes in a preheated oven at 350F.
- Remove and cool.
- Store in an airtight container.
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Frequently Asked Questions
Can I use fresh cherries instead of dried cherries?
Fresh cherries will release too much moisture during baking and make the cookies soggy. Stick with dried cherries, which have concentrated flavor and the right texture for cookies.
What if I do not have strong coffee on hand?
You can use instant espresso powder dissolved in a third cup of hot water, then cooled. Alternatively, skip the coffee and add two teaspoons of vanilla extract instead, though the chocolate flavor will be slightly less intense.
Can I use salted butter instead of unsalted butter?
Yes, but reduce or omit any added salt if your recipe included it. Salted butter will make the cookies taste slightly saltier, which some people enjoy with the sweet and tart flavors.
Why do my cookies spread too much during baking?
Make sure your butter is softened but not melted, and check that your oven temperature is accurate. If the dough feels too soft, chill it for thirty minutes before scooping and baking.
Can I substitute dark chocolate chips for white chocolate chips?
Without a doubt. Dark or semisweet chocolate chips will make the cookies even more intensely chocolatey. You can also use a combination of both white and dark chocolate chips for variety.
