Cherry Chocolate Chip Cookies with Mocha Chips
Chewy cookies studded with dried cherries, chocolate chips, and mocha chips for a cozy cherry mocha flavor in every bite.
Ingredients
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 cup unsalted butter softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs at room temperature
- 2 teaspoons vanilla bean paste
- 3/4 cup dried cherries roughly chopped
- 3/4 cup semi-sweet chocolate chips
- 3/4 cup mocha chips
Instructions
- Preheat the oven to 350°F and line 2 baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and sea salt until well combined.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar with a mixer on medium speed until light and fluffy, about 2 to 3 minutes.
- Add the eggs one at a time, beating just until incorporated after each addition, then mix in the vanilla bean paste.
- Reduce the mixer speed to low and gradually add the flour mixture, mixing just until no dry streaks remain.
- Using a spatula, gently fold in the dried cherries, semi-sweet chocolate chips, and mocha chips until evenly distributed.
- If time allows, cover and chill the dough in the refrigerator for 30 minutes.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10 to 12 minutes, until the edges are golden and the centers look just set but still soft.
- Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Use room temperature butter and eggs for a smooth dough and even baking.
- Do not overmix the dough once you add the dry ingredients to keep the cookies tender and chewy.
- Chill the dough for 30 minutes if possible to help the cookies bake thicker and prevent excessive spreading.
- Use a cookie scoop for evenly sized cookies that bake at the same rate.
- Remove the cookies when the edges are just golden and the centers look slightly soft; they will finish setting on the hot baking sheet.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
- Freeze unbaked cookie dough balls for up to 3 months and bake from frozen, adding 1 to 2 minutes to the baking time.
- Do not overmix the dough once you add the dry ingredients to keep the cookies tender and chewy.
- Chill the dough for 30 minutes if possible to help the cookies bake thicker and prevent excessive spreading.
- Use a cookie scoop for evenly sized cookies that bake at the same rate.
- Remove the cookies when the edges are just golden and the centers look slightly soft; they will finish setting on the hot baking sheet.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
- Freeze unbaked cookie dough balls for up to 3 months and bake from frozen, adding 1 to 2 minutes to the baking time.