Chewy Cherry Chocolate Chip Cookies Recipe Easy Perfect Crisp Cookies

Let me tell you, the scent of warm cherries and melted chocolate wafting from my oven is enough to make anyone’s mouth water. The first time I baked these chewy cherry chocolate chip cookies with a perfect crisp, I was instantly hooked — the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Years ago, when I was knee-high to a grasshopper, my grandma used to make cherry-studded treats, but nothing quite like this. I stumbled upon the recipe on a rainy weekend, trying to capture that nostalgic comfort with a twist. Honestly, my family couldn’t stop sneaking them off the cooling rack (and I can’t really blame them). These cookies are dangerously easy to make and pack pure, nostalgic comfort in every bite.

You know what makes them even better? They’re perfect for potlucks, sweet treats for your kids after school, or just brightening up your Pinterest cookie board with a recipe that gets rave reviews. After testing this cherry chocolate chip cookies recipe multiple times (in the name of research, of course), it’s become a staple for family gatherings and gifting. Trust me, this chewy cherry chocolate chip cookies recipe with a perfect crisp feels like a warm hug — you’re going to want to bookmark this one.

Why You’ll Love This Recipe

Crafting the perfect chewy cherry chocolate chip cookies with a perfect crisp took a few tries, but the results? Worth every crumb. As someone who’s baked countless cookie recipes, I can say this one truly stands out. Here’s why:

• Quick & Easy: Comes together in under 30 minutes, perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery trips needed — you likely have everything in your pantry and fridge.
• Perfect for Gatherings: Great for potlucks, holiday cookie swaps, or cozy afternoons with a cup of coffee.
• Crowd-Pleaser: Kids and adults alike can’t get enough of the chewy texture balanced by a crisp edge.
• Unbelievably Delicious: The combo of juicy dried cherries and rich chocolate chips delivers next-level comfort food.

What makes this cherry chocolate chip cookies recipe different? It’s the perfect balance of chewy and crisp — a texture combo that’s honestly hard to nail. The secret is using a mix of brown and white sugar and gently folding in dried cherries for bursts of tartness amid the sweet chocolate. Plus, a little sprinkle of sea salt on top before baking? Game-changer. This isn’t just another cookie recipe — it’s your best version, guaranteed to make you close your eyes after the first bite.

What Ingredients You Will Need

This cherry chocolate chip cookies recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, with a few special touches to make the cookies shine.

• All-purpose flour (2 ¼ cups / 280g) – the base for sturdy yet tender cookies.
• Baking soda (1 tsp) – for that perfect lift and crisp edges.
• Salt (½ tsp) – balances sweetness and enhances flavor.
• Unsalted butter (1 cup / 226g), softened – adds richness and chewiness. I recommend using Land O’ Lakes for consistent texture.
• Brown sugar (¾ cup / 150g), packed – brings moisture and chewiness.
• Granulated sugar (¼ cup / 50g) – for crisp edges and balanced sweetness.
• Large eggs (2), room temperature – binds everything together.
• Pure vanilla extract (2 tsp) – a must for deep flavor.
• Dried tart cherries (1 cup / 150g), chopped – the star ingredient, providing bursts of tart sweetness. Look for unsweetened or lightly sweetened varieties.
• Semi-sweet chocolate chips (1 ½ cups / 270g) – classic melty pockets of deliciousness. Ghirardelli chips work wonderfully here.
• Flaky sea salt (optional, for sprinkling on top) – enhances the flavor contrast.

Substitution tips: Use gluten-free all-purpose flour blend if needed, and swap dried cherries with dried cranberries or raisins for a different fruity twist. For dairy-free, try vegan butter and dairy-free chocolate chips.

Equipment Needed

• Mixing bowls: One large for dry ingredients, one medium for wet.
• Electric mixer or hand whisk: For creaming butter and sugars smoothly. A stand mixer with paddle attachment works great but a sturdy hand mixer will do.
• Measuring cups and spoons: Accurate measurements make all the difference.
• Baking sheets: Non-stick or lined with parchment paper for easy cleanup.
• Cooling rack: To let cookies cool completely and crisp up.
• Spoon or cookie scoop: For evenly sized dough balls. I prefer a medium-sized cookie scoop for consistent results.

If you don’t have a mixer, no worries — you can cream butter and sugars by hand, just takes a bit more elbow grease. Parchment paper or silicone baking mats are great investments for hassle-free baking and even cooking.

Preparation Method

1. Preheat the oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats to prevent sticking.
2. Mix dry ingredients: In a large bowl, whisk together 2 ¼ cups (280g) all-purpose flour, 1 tsp baking soda, and ½ tsp salt. Set aside.
3. Cream butter and sugars: In a separate bowl, use an electric mixer to cream 1 cup (226g) softened unsalted butter, ¾ cup (150g) packed brown sugar, and ¼ cup (50g) granulated sugar until light and fluffy — about 3-4 minutes. This step is key for that chewy texture.
4. Add eggs and vanilla: Beat in 2 large eggs, one at a time, then 2 tsp pure vanilla extract. Mix until smooth and combined.
5. Combine wet and dry: Gradually add the flour mixture to the wet ingredients, mixing on low speed just until you see no more flour. Overmixing makes cookies tough, so stop as soon as it’s combined.
6. Fold in cherries and chocolate chips: Gently stir in 1 cup (150g) chopped dried tart cherries and 1 ½ cups (270g) semi-sweet chocolate chips. You want them evenly distributed but not smashed.
7. Portion dough balls: Using a cookie scoop or spoon, drop 2-tablespoon-sized balls onto the prepared baking sheets, spacing about 2 inches apart.
8. Optional sprinkling: Lightly sprinkle flaky sea salt on top of each cookie dough ball for that perfect sweet-salty pop.
9. Bake: Place in the oven and bake for 10-12 minutes. The edges should be golden and crisp, but the centers still soft (they’ll firm up as they cool).
10. Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack to crisp up completely.

Pro tip: If your cookies spread too much, chill the dough for 30 minutes before baking. This helps keep them thick and chewy with that perfect crisp edge.

Cooking Tips & Techniques

Let’s face it — cookies can be tricky. Here are some tips I learned the hard way to get your chewy cherry chocolate chip cookies just right:

• Butter temperature matters: Softened butter (not melted) creams best with sugar, trapping air that leads to fluffier, chewier cookies.
• Don’t overmix: Once you add flour, mix just enough to combine. Overworking the dough develops gluten, making cookies tough.
• Chill the dough: If your kitchen’s warm or dough feels sticky, pop it in the fridge for 30 minutes. This prevents excessive spreading and helps maintain that perfect chewy center.
• Use parchment or silicone mats: Prevents sticking and helps cookies bake evenly.
• Watch baking time carefully: Remove cookies when edges are golden but centers look soft. They’ll keep cooking on the hot baking sheet.
• Sea salt finish: Adding a sprinkle of flaky sea salt before baking really brings out the chocolate and cherry flavors in a subtle way.

I once skipped the chilling step and ended up with flat, crispy cookies — tasty but not what I wanted. After that, I always chill if the dough feels too soft. Multitasking by prepping dry ingredients while butter softens saves time and makes the whole process smoother.

Variations & Adaptations

This chewy cherry chocolate chip cookies recipe is easy to make your own. Here are some fun twists you might want to try:

• Seasonal swap: Use dried cranberries or chopped dried apricots instead of cherries for a different fruity note — great for winter or summer baking.
• Nutty add-in: Fold in ½ cup chopped walnuts or pecans for extra crunch and flavor. Toast them first for a deeper taste.
• Gluten-free: Substitute a 1:1 gluten-free baking flour blend for an allergy-friendly option. Expect a slightly different texture but just as delicious.
• Dairy-free: Use vegan butter and dairy-free chocolate chips. I’ve tried Earth Balance and Enjoy Life chips with great success.
• Spiced version: Add ½ tsp ground cinnamon and a pinch of nutmeg to the flour mix for a cozy, warm flavor profile.

One personal favorite is adding a splash of almond extract alongside vanilla for an unexpected but delightful twist. Honestly, it makes these cookies feel holiday-ready all year round.

Serving & Storage Suggestions

These chewy cherry chocolate chip cookies are best enjoyed fresh and slightly warm, straight from the oven. But let’s be real — they’re just as good a day or two later.

• Serving: Pair with a cold glass of milk, a cup of coffee, or hot cocoa for a comforting treat.
• Presentation: Arrange on a pretty platter with a sprinkle of extra dried cherries or chocolate shavings on top for guests.
• Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days.
• Freezing: Freeze baked cookies in a zip-top bag or container for up to 3 months. Thaw at room temperature or warm in a low oven for a few minutes.
• Dough storage: You can also freeze cookie dough balls on a tray, then transfer to a bag. Bake straight from frozen; just add a minute or two to baking time.

Flavors actually deepen after a day as the cherries and chocolate meld with the dough — but the texture is best within the first couple of days.

Nutritional Information & Benefits

Each chewy cherry chocolate chip cookie (based on 24 cookies) contains approximately:

Calories	Fat	Carbohydrates	Protein	Sugar
180 kcal	9 g	24 g	2 g	14 g

The dried cherries add antioxidants and a touch of tartness, while the dark chocolate chips contribute flavonoids known for heart health benefits. Using real butter brings in natural fats, which help with satiety — so one cookie feels quite satisfying. This recipe is naturally gluten-containing but easy to adapt for gluten-free needs. It’s a wholesome treat that fits well into balanced eating, especially when enjoyed mindfully.

Conclusion

Honestly, this chewy cherry chocolate chip cookies recipe with a perfect crisp is a keeper. The combination of chewy centers, crisp edges, and that sweet-tart cherry punch is something special. Whether you want to impress at your next gathering, treat your family, or simply indulge your sweet tooth, this recipe hits all the right notes.

Feel free to customize with your favorite nuts, extracts, or fruit swaps — it’s forgiving and flexible. I love it because it reminds me of cozy family moments and those little joys that come with baking from scratch. Give it a try, and please share how your batch turns out or what fun twists you add. There’s nothing like swapping cookie stories!

Happy baking, friends — you’ve got this!

FAQs About Chewy Cherry Chocolate Chip Cookies

How do I keep my cookies chewy and not cakey?

Use a higher ratio of brown sugar to granulated sugar, and don’t overmix the dough. Also, slightly underbake them—remove when edges are golden but centers look soft.

Can I use fresh cherries instead of dried?

Fresh cherries add moisture and may make the dough too wet. If you want to try, chop and pat dry thoroughly or reduce other liquids slightly.

How should I store these cookies to keep them fresh?

Store in an airtight container at room temperature for up to 5 days, or freeze for longer storage. Avoid refrigeration, which can dry them out.

Can I make these cookies vegan?

Yes! Use vegan butter and dairy-free chocolate chips. Also, swap eggs with flax eggs or other egg replacers, but texture may vary slightly.

Why do my cookies spread too much?

Your butter might be too soft or melted, or the dough too warm. Try chilling the dough 30 minutes before baking to reduce spreading.

Print