Buttery Cherry Chocolate Chunk Cookies

Why You’ll Love This Recipe

• Buttery, chewy cookies with crisp edges and soft centers.
• Tart dried cherries and dark chocolate chunks create a rich, grown-up flavor contrast.
• Easy, one-bowl style dough with simple ingredients you likely already have.
• Perfect for gifting, cookie trays, or an everyday treat that feels a little special.

Grocery List

• Produce: 1 orange (optional, for zest)
• Dairy: Unsalted butter, 2 large eggs
• Pantry: All-purpose flour, baking soda, baking powder, fine sea salt, flaky sea salt (optional), granulated sugar, light brown sugar, vanilla extract, dried tart cherries, dark chocolate bar or chunks (60–70% cacao)

Full Ingredients

Dry Ingredients

• 2 1/4 cups (281 g) all-purpose flour, spooned and leveled
• 1 tsp baking soda
• 1/2 tsp baking powder
• 3/4 tsp fine sea salt

Wet Ingredients

• 1 cup (226 g) unsalted butter, softened to cool room temperature
• 3/4 cup (150 g) granulated sugar
• 3/4 cup (160 g) packed light brown sugar
• 2 large eggs, at room temperature
• 2 tsp pure vanilla extract

Mix-Ins

• 1 cup (150 g) dried tart cherries, roughly chopped
• 1 1/4 cups (210 g) dark chocolate chunks (60–70% cacao), chopped from bars or use chunk-style chips
• Optional: 1 tsp finely grated orange zest (from about 1/2 orange)

For Finishing

• Extra dark chocolate chunks and chopped dried cherries, for pressing on top (optional)
• Flaky sea salt, for sprinkling (optional but highly recommended)

Step-by-Step Instructions

Step 1: Prepare your pans and ingredients

Line 2 large baking sheets with parchment paper and set aside. Make sure your butter is softened but still cool to the touch (it should give slightly when pressed, not feel greasy). If your eggs are cold, place them in a bowl of warm (not hot) water for 5–10 minutes to bring them closer to room temperature. Roughly chop the dried cherries and dark chocolate so there are some larger and some smaller pieces for great texture.

Step 2: Mix the dry ingredients

In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and fine sea salt until well combined and no streaks remain. This helps distribute the leavening and salt evenly so your cookies bake up uniformly. Set the bowl aside.

Step 3: Cream the butter and sugars

In a large mixing bowl (use a stand mixer with the paddle attachment or a hand mixer), add the softened butter, granulated sugar, and light brown sugar. Beat on medium speed for 2–3 minutes, until the mixture looks lighter in color and fluffy. Scrape down the sides of the bowl once or twice as needed. Properly creaming the butter and sugars adds air to the dough and gives your cookies a tender, slightly chewy texture.

Step 4: Add eggs and vanilla

Add the eggs one at a time, beating well after each addition until fully incorporated. Mix in the vanilla extract. If using, stir in the finely grated orange zest. Scrape down the bowl and beat for another 15–20 seconds on low, just until everything looks smooth and combined. The mixture may look slightly thick and glossy at this point.

Step 5: Combine the wet and dry ingredients

Add the dry ingredient mixture to the wet ingredients in two additions. With the mixer on low speed, mix just until the flour is mostly incorporated and you no longer see big streaks of dry flour. Stop the mixer and finish mixing by hand with a spatula, gently folding until the dough is uniform. Avoid overmixing here; you want a soft dough, and overworking it can make the cookies tough.

Step 6: Fold in cherries and chocolate

Gently fold in the chopped dried cherries and dark chocolate chunks by hand using a spatula. Make sure the mix-ins are evenly distributed throughout the dough so that every cookie gets a good amount of chocolate and cherry. The dough will be fairly thick and studded with large pieces.

Step 7: Chill the dough

Cover the bowl tightly with plastic wrap or a reusable cover and refrigerate for at least 30 minutes, and up to 24 hours. Chilling helps firm up the butter, prevents excessive spreading in the oven, and allows the flavors (especially the cherries and vanilla) to meld for a deeper, richer taste. If chilling longer than 2 hours, let the dough sit at room temperature for 10–15 minutes before scooping so it is easier to handle.

Step 8: Scoop, bake, and finish

Preheat your oven to 350°F (175°C). Using a 1 1/2 tablespoon cookie scoop or a heaping tablespoon, portion the dough into mounds and place them on the prepared baking sheets, spacing them about 2 inches apart. If you like a bakery-style look, press a few extra chocolate chunks and cherry pieces onto the tops of each mound.

Bake one sheet at a time for 10–12 minutes, or until the edges are set and lightly golden but the centers still look slightly underbaked and soft. The cookies will continue to firm up as they cool. Immediately after removing from the oven, sprinkle lightly with flaky sea salt if using. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Pro Tips

• Do not skip the chill. Even 30 minutes of chilling time makes a big difference in thickness and chewiness.
• Use good-quality dark chocolate. Chopped bar chocolate melts into gorgeous pockets and contrasts beautifully with the tart cherries.
• Underbake slightly. Pull the cookies when the centers still look soft; they firm up as they rest, staying chewy instead of dry.
• Customize the cherry size. Roughly chop the dried cherries so you get both small bursts of flavor and a few bigger, chewy pieces.
• Rotate pans if baking multiple sheets. If your oven runs unevenly, rotate the baking sheet halfway through for even browning.

Variations

• Milk chocolate twist: Swap half of the dark chocolate chunks for milk chocolate for a sweeter, mellower cookie that kids especially love.
• Nutty cherry crunch: Add 1/2 cup (60 g) toasted chopped pecans or walnuts along with the cherries and chocolate for extra texture and a toasty flavor.
• Brown butter upgrade: Brown the butter first, let it cool until just barely warm, then proceed with the recipe for a deeper, nutty caramel note (chill time may need to be slightly longer).

Storage & Make-Ahead

Store fully cooled cookies in an airtight container at room temperature for up to 4–5 days. To keep them soft, you can tuck a small piece of bread or a slice of apple into the container (replace as needed). For longer storage, freeze baked cookies in a single layer, then transfer to a freezer bag for up to 2 months; thaw at room temperature.

To make ahead, scoop the dough into balls after chilling, place them on a baking sheet, and freeze until firm. Transfer the frozen dough balls to a freezer-safe bag and freeze for up to 2 months. Bake from frozen at 350°F (175°C), adding 1–2 extra minutes to the baking time.

Nutrition (per serving)

Approximate values per cookie (1 of 24): 200 calories; 11 g fat; 7 g saturated fat; 25 g carbohydrates; 1 g fiber; 17 g sugars; 3 g protein; 135 mg sodium. Actual values will vary based on specific brands and portion size.