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Cherry Chocolate Chip Cookies with Mocha Chips: Coffee Lover’s Dream

Cherry Chocolate Chip Cookies with Mocha Chips on cooling rack showing chewy texture and golden edges
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Irresistible cookies combining sweet cherries, dark chocolate chips, and bold mocha chips. Soft, chewy centers with crispy edges. Makes 24 cookies.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 pinch salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup dark chocolate chips
  • 1/2 cup mocha chips
  • 3/4 cup dried cherries, chopped

Instructions

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
  3. In a large bowl, beat softened butter, brown sugar, and granulated sugar with an electric mixer on medium speed for 2-3 minutes until light and fluffy.
  4. Add egg and vanilla extract, mixing until fully incorporated and smooth.
  5. Slowly add dry ingredients to wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Gently fold in dark chocolate chips, mocha chips, and chopped dried cherries using a spatula until evenly distributed.
  7. Cover bowl with plastic wrap and refrigerate dough for 30 minutes for chewier texture and to prevent excessive spreading.
  8. Using a tablespoon or cookie scoop, drop balls of dough onto prepared baking sheet, leaving 2 inches between each cookie.
  9. Bake for 10-12 minutes until edges are golden brown and centers look slightly soft and shiny.
  10. Remove from oven and cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

Notes

  • Do not skip the 30-minute chilling step for best chewy texture and to prevent flat cookies.
  • Use spoon-and-level method when measuring flour to avoid dense cookies.
  • High-quality chocolate chips and dried cherries make a significant difference in flavor.
  • For vegan version, substitute egg with 1 tablespoon flaxseed meal mixed with 2.5 tablespoons water.
  • Cookies can be frozen unbaked for up to 3 months. Bake from frozen, adding 1-2 extra minutes.

Nutrition

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