Cherry Chocolate Chip Cookies
These Cherry Chocolate Chip Cookies are the epitome of a chewy, sweet delight. Imagine a perfect balance of tart cherries, rich chocolate chips, and hearty oats in every bite. The process of making them is as rewarding as the taste itself, starting with the simple joy of assembling the ingredients and ending with warm, golden-brown cookies ready to be devoured. Dive into the world of baking these cookies and discover pure bliss in each delicious morsel.
— Constant Cookbook
Ingredients
- Sometimes all you want is a really good chewy cookie. Something simple that will totally satisfy your sweet tooth and that is exactly what these Cherry Chocolate Chip Cookies did for me yesterday! Last night I did this extravagant dinner party at work complete with cheese platters, appetizers, 3 main dishes, numerous sides and plenty of vino and I decided that after tons of work of the savory dishes the perfect dessert would be a chewy cookie!
- 8 oz unsalted butter, softened
- 1 cup dark brown sugar
- 1/2 cup white sugar
- 2 large eggs
- 2 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoon sea salt
- 1/2 teaspoon baking powder
- 1 1/2 cups old-fashioned oats
- 10 oz chocolate chips
- 1 1/2 cup Dried Tart Cherries
- 8 oz unsalted butter, softened
- 1 cup dark brown sugar
- 1/2 cup white sugar
- 2 large eggs
- 2 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoon sea salt
- 1/2 teaspoon baking powder
- 1 1/2 cups old-fashioned oats
- 10 oz chocolate chips
- 1 1/2 cup Dried Tart Cherries
Instructions
- Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper and set aside.
- In a large mixer, combine the softened butter and brown sugar with a paddle attachment. Let whisk for 2 minutes. Add the eggs one at a time, followed by the vanilla extract. Add the flour, baking soda, sea salt and baking powder and slowly combine, making sure not to overmix the batter. Add the oats, chocolate chips and chocolate discs and cherries and combine. Refrigerate batter for 1 hour.
- Using a cookie scoop, scoop 12 cookies (2 tablespoons each) onto each parchment lined baking sheet and dust with a few maldon sea salt flakes. Transfer sheets into oven and bake for 10-12 minutes until the cookies just slightly turn a golden brown color on the edges but are still soft and chewy in the middle. Remove from oven, carefully bang the bottom of the pan on a flat surface to make the cookies a bit more dense and release any air bubbles and transfer to cooling rack. Repeat process for remaining dough.
Nutrition
- Calories: 310 kcal
- Carbohydrate Content: 39 g
- Protein Content: 4 g
- Fat Content: 15 g
- Saturated Fat Content: 10 g
- Trans Fat Content: 0.3 g
- Cholesterol Content: 34 mg
- Sodium Content: 175 mg
- Fiber Content: 3 g
- Sugar Content: 22 g
- Unsaturated Fat Content: 5 g
- Serving Size: 1 serving
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