Are you looking for the best Chewy Cherry Chocolate Chip Cookies? Look no further, because today I’m going to show you how to make them! These cookies are SO delicious, and they’re perfect for any occasion. They’re also really easy to make, so even beginners can master this recipe. Trust me, once you try these homemade cookies, you’ll never want to go back to store-bought ones again!
Why I Love These Cookies
I don’t know about you, but I am all about chewy cookies. There is something just so delicious about golden-brown, chewy chocolate chip cookies that have a slightly gooey center. I love this recipe because it features my very own chocolate chip cookie recipe base with added bursts of sweet cherry flavor in every bite.
Plus, they’re relatively easy to make and use common ingredients. So what are you waiting for? Get baking!
How to Make these Cherry Chocolate Chip Cookies
Gather all your ingredients. You do not need to preheat the oven yet because this dough does require chill time.
💭 Important Recipe Notes:
The most important step in making these cookies is to make sure your cherries have no excess moisture. It is crucial that you follow this step carefully or these will not bake up properly and your dough will be a sticky disaster!
- Drain the juice from the maraschino cherries and measure out one cup of cherries.
- On a cutting board, chop cherries into little pieces.
- Using clean paper towels, press down on the cherries to absorb their juices.
- If the paper towels become too saturated, get new ones and contiue to squeeze out as much excess moisture as possible.
Regarding cooking tools, I highly recommend that you use a stand mixer with a paddle attachment. Unfortunately, a hand mixer will not work as this dough gets thick.
Add the room temperature butter and brown sugar and beat until light and fluffy.
Add the corn syrup, egg, vanilla, salt, and baking soda. Mix for 1 minute until fully combined. Reduce the speed (or you will have a cloud of dust) and then slowly add the flour.
The batter will be thick and moist * see below.
Using a spatula, fold in the dried cherries, and chocolate chips until just combined.
Cover the bowl and chill the dough for at least one hour – the longer, the better.
Once chilled, preheat the oven to 350° F.
Line one large baking sheet or 2 standard-sized baking sheets with parchment paper. These dough balls are two tablespoon size.
If you prefer average-sized cookies use only one tablespoon of dough but place them at least 2 inches apart.
Bake for 12-13 minutes or until golden brown. These cookies will have light golden-brown edges and will “fall slightly” as they cool.
All good cookies can have add-ins and swaps. Here are some of our favorites.
Nuts – You can add up to half a cup of crushed nuts to this recipe. Walnuts, pecans, and almonds are all good choices.
Dark chocolate chips can be used, or semi-sweet. I prefer milk chocolate myself, but this recipe is flexible enough to cater to all tastes.
Dried Cherries can be used in this recipe and if you go this route, you will need 1/4 cup less all-purpose flour, and less chill time (30 minutes).
How to Store These
These cookies are best to be left on their cooling racks for the first day so they can maintain their delicious crispy edges and chewiness. If they are stored while warm, they will get soggy and soft.
Store the cookies in an airtight container with wax paper between layers. The container should be placed inside another one lined with plastic wrap. -The cookies should not touch each other while being stored this way because it could cause them to get soggy and lose their taste quickly.
Store for up to 4 days for best taste.
Additionally, you can freeze this dough for up to 30 days when wrapped in multiple layers of plastic wrap and stored in a freezer-safe bag or container.
Baked cookies can also be stored like above in a freezer-safe container for up to 3 months.
More Cookie Recipes You’ll Love
Chewy Cherry Chocolate Chip Cookies
- oven adjusted to the center rack position
- large baking sheet
- Measuring cups & spoons
- cutting board & knife
- stand mixer fitted with the paddle attachment
- cookie scoop
- Cooling Rack
- ¾ cup butter unsalted softened at room temperature
- ¾ cup light brown sugar
- ¼ teaspoon salt
- 1 large egg
- ½ cup light corn syrup
- 2 teaspoons vanilla extract
- 2½ cups all-purpose flour *if using dried cherries, use 2¼ cups flour.
- 1 teaspoon baking soda
- 1½ cups milk chocolate morsels
- 1 cup maraschino cherries chopped with almost ALL moisture removed from them. They need to be dry or the dough will be sticky, and they will not bake up correctly.
- Drain cherry juice from maraschino cherries and measure out one cup of cherries.1 cup maraschino cherries
- On a cutting board, chop cherries into little pieces. Using clean paper towels, continuously squeeze out all excess moisture. It is crucial that you follow this step carefully or these will not bake up properly.
- Using your stand mixer with the paddle attachment on medium speed, add the butter and brown sugar. Beat until light and fluffy.¾ cup butter, ¾ cup light brown sugar
- Add the corn syrup, egg, vanilla, salt, and baking soda. Mix for 1 minute until fully combined.¼ teaspoon salt, 1 large egg, ½ cup light corn syrup, 1 teaspoon baking soda, 2 teaspoons vanilla extract
- Lower the mixer speed to low, and slowly add in the flour. Once combined, scrape down the sides, and then add the chocolate morsels and cherries.2½ cups all-purpose flour, 1½ cups milk chocolate morsels
- Place the cookie dough in the refrigerator for at least one hour to chill. You can do this up to 24 hours in advance.
- Once chilled, preheat oven to 350° F. Line one large baking sheet or 2 standard-sized baking sheet with parchment paper.
- Form the cookie dough into large bowls that are 2 tablespoons worth of dough. Combine the balls and roll them into a large ball. This recipe makes 18 jumbo cookies as pictured or 32 regular-sized cookies (one tablespoon of dough). Place only 6 cookies per large baking tray since they do spread.
- Bake for 12-13 minutes or until golden brown. These cookies will have light golden-brown edges and will "fall slightly" as they cool.
- Allow cookies to cool for 5 minutes before transferring them to a cooling rack. Repeat the baking process until all cookies have baked.