Where are my chocolate fans? Oh, hey there! You are in for a real treat with these Triple Chocolate Cherry Cookies. I mean, just look at them:
(I'll give you a moment to stop drooling before I continue.)
These rich and chewy cookies are packed with three types of chocolate: chunks of chopped bittersweet chocolate, milk chocolate and a generous amount of cocoa powder. Plump dried cherries add welcome bits of tartness, which balance out the sweetness of the chocolate.
I love these cookies warm from the oven, when the chocolate is still melty and gooey, but they're also a treat a room temperature, glass of cold milk optional.
Ingredients and ingredient notes
- All-purpose flour
- Cocoa powder: make sure to sift cocoa powder if there are lots of clumps so that it is evenly distributed
- Baking soda
- Kosher Salt
- Granulated sugar
- Light brown sugar: Lightly packed
- Butter: Unsalted at room temperature
- Large eggs: Bring eggs and egg yolk to room temperature before adding to the dough. An easy way to do this is to submerge the whole eggs in warm water for a few minutes.
- Vanilla: Pure vanilla extract is best here as opposed to the imitation variety.
- Bittersweet chocolate: I prefer to chop a larger block of chocolate or use coarsely chopped chocolate discs for baking as opposed to chocolate chips. This way, you get a variety of sizes of chocolate in your baked cookies. Some are little bites, and some are larger pools. You can also use semisweet chocolate or dark chocolate here.
- Milk chocolate: As above, I prefer to use chocolate chunks over chips. You could also substitute white chocolate.
- Dried cherries: These add a nice contrasting punch of tartness to the sweet cookies. You can substitute dried cranberries for the cherries.
Step by step photos and instructions
This is a basic cookie dough method, which comes together quickly and easily (exactly what we want when we are craving cookies!)
Start by creaming the butter, granulated sugar and brown sugars until light and fluffy, 2-3 minutes. Add the eggs, one at a time, and the egg yolk. Mix in the vanilla.
Add the dry ingredients (flour, cocoa powder, baking soda and salt) in three additions, mixing on low speed to combine. The dough will be thick at this point.
Mix in the chopped chocolate and the dried cherries with your mixer or by hand until evenly incorporated.
On parchment lined baking sheets, portion the dough by using either a (approximately) 3 tablespoon ice cream/cookie scoop or a spoon. Place the portions on the sheet, spacing 2-inches apart.
Bake at 350F for 10-12 minutes, until the edges are set and the tops are puffed and cracked. Cool for 5 minutes on the baking sheets and then transfer the cookies to a wire rack. Enjoy one of these cookies while it is still warm...you won't regret it!
Frequently asked questions
Yes! The baked cookies can be stored at room temperature, covered, for up to five days. The cookie dough can be made one day in advance and refrigerated, covered. Bring to room temperature before portioning and baking.
Yes again! I like to "pre-portion" the cookie dough and freeze the portions, covered, for up to one month. That is a good way to have cookies on hand to bake as many or as few as you like, straight from the freezer. Allow a few more minutes of baking in this case.
Absolutely. If you prefer, try any mixture of bittersweet, semi-sweet, milk, dark or white chocolate. You can also use chips instead of chunks. I just prefer the variety of sizes that you get with uneven chunks of chocolate.
Not recommended. Fresh cherries contain more moisture and are larger in size, which will affect the texture and consistency of the cookies.
No. In most cases, and hand mixer is fine. For thicker doughs, like this one, a stand mixer will make the mixing process easier, but it is not required.
Video: Watch how to make this recipe!
Calling all cookie fanatics! Here are some more of my favorite recipes (glass of milk optional, but highly recommended.)
- Chewy Chocolate Chunk Gingersnaps
- Dark Chocolate Sugar Cookies with Peppermint Icing
- How to Make Spinning Pinwheel Cookies
Did you make this recipe and love it? Take a photo and tag me on Instagram or give it a review!
Triple Chocolate Cherry Cookies
- 1 Ice cream scoop About 3 tablespoon in size
- 1 Stand mixer or hand mixer Use paddle attachment for stand mixer
- 1 ¾ cups all-purpose flour
- 1 ¼ cups cocoa powder
- 2 teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 ¼ cups unsalted butter room temperature (2-½ sticks)
- 1 ¼ cups granulated sugar
- ¾ cup light brown sugar lightly packed
- 2 large eggs
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 6 oz bittersweet chocolate coarsely chopped
- 6 oz milk chocolate coarsely chopped
- 1 ½ cups dried cherries
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk flour, cocoa powder, baking soda and salt.
- In a large mixing bowl, or in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar, and brown sugar until light and fluffy., 2-3 minutes.
- Add the eggs and egg yolk, one at a time, mixing well after each. Add the vanilla and beat until combined.
- On low speed, gradually add the flour mixture, mixing until combined.
- Mix in the chopped chocolate and dried cherries. (At this point, dough can be covered and chilled overnight. Bring to room temperature before baking.)
- Use an ice cream scoop or spoon to form ¼ cup portions of the dough. Place them on the prepared baking sheets, spacing 2-inches apart.
- Bake cookies 10-12 minutes, until the cookies are set around the edges but still slightly soft in the center.
- Cool cookies for 5 minutes on the trays and then transfer to a wire rack to cool some more. Serve warm (my favorite!) or room temperature.
- The baked cookies can be stored at room temperature, covered, for up to five days.
- The cookie dough can be made one day in advance and refrigerated, covered. Bring to room temperature before portioning and baking.
- You can also "pre-portion" the cookie dough and freeze the portions, covered, for up to one month. That is a good way to have cookies on hand to bake as many or as few as you like, straight from the freezer. Allow a few more minutes of baking in this case.
- Instead of using milk chocolate or bittersweet chocolate chips, feel free to use other varietals, such as white or semisweet chocolate chips.