Name: Chocolate Cherry Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 24
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

Chocolate Cherry Cookies have a way of making any afternoon feel special, especially when you bite into a cookie with a deep cocoa flavor and little bursts of cherry. These aren’t your average cookies; they combine the richness of Dutch-process cocoa with the sweet tang of cherries and the satisfying chew from brown sugar. I make these when I want something a bit more grown-up than a plain chocolate chip but still wonderfully comforting. The secret to their tender texture and intense chocolate taste is using both brown and white sugars, plus adding egg yolks for extra richness. They are quite simple to put together, proving you don’t need complicated techniques for a truly wonderful cookie. I love that the cherry preserves add that fruity surprise without making the cookie dough sticky or difficult to handle.

Why You’ll Love These Cookies

Deep Chocolate Base

The use of Dutch-process cocoa powder gives these cookies a darker color and a smoother, less acidic chocolate flavor compared to natural cocoa.

Fruity Sweetness

Chopped chocolate and cherry preserves provide distinct layers of sweetness and fruitiness, complementing the dark chocolate perfectly.

Tender, Chewy Texture

The combination of butter, brown sugar, and egg yolks creates a wonderfully tender cookie with a satisfying chew.

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

Making the Chocolate Cherry Cookies

These cookies start with a deep, dark chocolate base, intensified by Dutch-process cocoa, and then get little pockets of fruity sweetness from chopped chocolate and a swirl of cherry preserves. The key to their rich flavor and tender texture is the combination of brown and white sugars, plus using egg yolks for extra richness.

Dry Ingredients Assembly

First things first, let’s get our dry ingredients ready. In a medium bowl, whisk together the all-purpose flour, Dutch-process cocoa powder, baking powder, and sea salt. Whisking them together now ensures that the leavening agents and salt are evenly distributed throughout the flour, which helps the cookies rise evenly and have a consistent flavor. Set this bowl aside.

Creaming the Butter and Sugars

In a large bowl, or the bowl of your stand mixer fitted with the paddle attachment, beat the softened unsalted butter, light brown sugar, and granulated white sugar together. You want to cream these until the mixture is light and fluffy. This process incorporates air into the dough, which contributes to the cookie’s texture and helps it spread slightly during baking. This usually takes about 3-5 minutes on medium speed. Scrape down the sides of the bowl a couple of times to make sure everything is getting evenly mixed. The butter needs to be truly softened, not melted. If it’s too cold, it won’t cream properly, and if it’s too warm and starting to melt, your cookies might spread too much.

Adding Wet Ingredients and Chocolate

Once the butter and sugar are well combined and fluffy, add in the two egg yolks, one at a time, beating well after each addition. The egg yolks add richness and help bind the cookie dough. Follow this with the vanilla extract and beat until just combined. Now, it’s time for the star ingredients. Gently fold in the chopped Endangered Species Chocolate Vibrant Cherries + Dark Chocolate. You don’t want to overmix at this stage; just ensure the chocolate pieces are evenly distributed.

Incorporating Dry Ingredients

Gradually add the dry ingredients from the first bowl to the wet ingredients. Mix on low speed, or fold with a spatula, until just combined. Be careful not to overmix the dough once the flour is added. Overmixing can develop the gluten in the flour too much, leading to tough cookies. Stop mixing as soon as you no longer see streaks of dry flour. The dough will be thick and slightly sticky due to the cocoa powder and chocolate.

Chilling the Dough

This is a very important step for these cookies. Wrap the dough tightly in plastic wrap and refrigerate it for at least 1 hour, or until firm enough to scoop. Chilling the dough allows the fats to solidify, which prevents the cookies from spreading too much in the oven. It also allows the flavors to meld together. If you’re short on time, even 30 minutes in the freezer can help firm it up enough to work with.

Forming and Filling the Cookies

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop rounded tablespoons of the chilled dough and roll them into balls. Place the balls about 2 inches apart on the prepared baking sheets. Now, for the cherry surprise. Using the back of a small spoon or your thumb, create a small indentation in the center of each dough ball. This is where our cherry filling will go.

Adding the Cherry Swirls

In a small bowl, combine the cherry preserves with the heavy cream. Stir until it’s a smooth, pourable consistency. If your preserves are very thick, you might need to whisk them a bit more to loosen them up. Spoon about a teaspoon of this cherry cream mixture into the indentation of each cookie dough ball. You can then gently swirl it into the dough with a toothpick or just let it sit as a dollop. The cream helps to make the cherry filling a bit softer and easier to incorporate.

Baking the Cookies

Bake for 10-12 minutes, or until the edges are set and the centers look slightly soft. They will continue to cook as they cool on the baking sheet. The exact baking time will depend on your oven and the size of your cookies, so keep an eye on them. You want them to be cooked through but still a little fudgy in the center.

Cooling and Enjoying

Let the cookies cool on the baking sheets for about 5-10 minutes before transferring them to a wire rack to cool completely. This allows them to firm up properly. The combination of the rich chocolate, the slight chew from the dough, and the sweet-tart bursts of cherry preserves makes these a truly delightful treat. They are wonderful on their own with a glass of milk, or you can serve them with a dollop of extra whipped cream. Store any leftover cookies in an airtight container at room temperature for up to 3 days.

Conclusion:

These Chocolate Cherry Cookies are a fantastic way to impress yourself and anyone you share them with. The combination of deep chocolate and bright cherry flavors, along with their tender texture, makes them stand out from your everyday cookie. They’re perfect for an afternoon treat with coffee or tea, or to bring to a potluck where they’re sure to be a hit. You can easily make the dough ahead of time and bake it when you’re ready for a fresh cookie. For variations, try adding a pinch of cayenne pepper to the dry ingredients for a subtle kick, or swap the cherry preserves for raspberry or strawberry if that’s what you have on hand. Don’t be afraid to add a few extra chocolate chips along with the chopped chocolate for even more chocolatey goodness. I encourage you to give these a try; they are simpler than they look and yield such a rewarding result.

Frequently Asked Questions:

Can I use regular cocoa powder instead of Dutch-process?

Yes, you can, but the flavor will be slightly different. Natural cocoa powder is more acidic and will give a lighter color and a tangier chocolate taste. You might need to adjust the leavening slightly depending on the recipe you are using for natural cocoa.

How should I store these cookies?

Store cooled cookies in an airtight container at room temperature for up to 5 days. You can also freeze the baked cookies for up to 3 months, or freeze the unbaked dough balls for up to 3 months and bake them from frozen (add a minute or two to the baking time).

What kind of chocolate should I use for chopping?

For the best flavor and texture, use a good quality dark or semi-sweet chocolate bar that you chop yourself. This allows you to control the size of the pieces and ensures you get good melt and flavor. Avoid pre-shredded chips as they often contain stabilizers that prevent them from melting well.