Cherry Chocolate Chip Cookies with Mocha Chips Recipe
Delight in these Cherry Chocolate Chip Cookies with Mocha Chips, a perfect blend of rich dark chocolate, coffee-flavored mocha chips, and tart dried cherries. These soft, chewy cookies are easy to make and ideal for satisfying your sweet tooth with a hint of mocha and fruity freshness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 1 ¾ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients
- ¾ cup unsalted butter (softened)
- 1 cup brown sugar (packed)
- ¼ cup granulated sugar
- 1 large egg
- 1 ½ tsp vanilla extract
Add-ins
- ½ cup dark chocolate chips
- ½ cup mocha chips
- ½ cup dried cherries (chopped)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to ensure the cookies do not stick.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This combination will help your cookies rise and have the perfect texture.
- Cream butter & sugars: Using a stand mixer or electric hand mixer, beat the softened unsalted butter with the brown sugar and granulated sugar until the mixture is light, fluffy, and well combined, which creates a creamy base for the cookie dough.
- Add egg & vanilla: Incorporate the large egg and vanilla extract into the butter and sugar mixture, beating until the batter is smooth and well blended, adding moisture and flavor to your dough.
- Combine wet & dry: Gradually add the dry flour mixture into the wet ingredients, stirring slowly until the dough is just combined without overmixing to keep the cookies tender.
- Fold in chocolate, mocha, and cherries: Gently fold in the dark chocolate chips, mocha chips, and chopped dried cherries to evenly distribute these flavorful mix-ins throughout the dough.
- Scoop & shape: Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading while baking.
- Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are golden brown but the centers remain soft, ensuring a chewy texture.
- Cool & eat: Remove the cookies from the oven and transfer them to a wire rack to cool completely before enjoying their full flavor and perfect texture.
Notes
- For softer cookies, slightly underbake by removing them at 10 minutes.
- Ensure butter is softened, not melted, for proper creaming with sugars.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Dried cherries can be substituted with dried cranberries or raisins for variation.
- Mocha chips add a unique coffee flavor; if unavailable, substitute with additional chocolate chips or espresso nibs.
