I can never resist these chewy dark chocolate chunk cookies studded with tart dried cherries. One bite and that rich, fruity combo makes every other cookie feel a little jealous.

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I’m obsessed with these Cherry Chunk Cookies because they hit that rich, chewy, slightly messy cookie craving with a sharp little fruity bite. I love how the dark chocolate melts into big pockets, then the dried tart cherries cut through with just enough tang to keep me reaching for another.

But honestly, it’s the doughy middle and crinkly edges that get me every time. So good.

I adore a cookie that feels bold without trying too hard, and these do exactly that. And when I want something chocolatey with a little attitude, this is the batch I keep coming back to.

Ingredients

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Flour gives these cookies structure, so they’re chewy instead of totally falling apart.
Cocoa powder brings that deep chocolate vibe without making things overly sweet.
Baking soda helps them spread and puff just enough.
Salt keeps the sweetness in check, because nobody wants flat-tasting cookies.
Butter makes them rich, soft, and honestly kind of irresistible.
Granulated sugar adds crisp edges, which you’ll absolutely notice.
Brown sugar keeps the centers moist, chewy, and a little caramel-y.
Eggs hold everything together and give the cookies a nicer bite.
Vanilla rounds out the chocolate and makes the dough smell amazing.
Dark chocolate chunks melt into pockets, not tiny sad specks.
Dried tart cherries add chew, tang, and a little grown-up candy energy.
Plus sea salt on top makes each bite pop without trying too hard.

Ingredient Quantities

2 1/4 cups (280 g) all purpose flour

1/2 cup (50 g) unsweetened cocoa powder

1 teaspoon baking soda

1 teaspoon fine salt

1 cup (226 g) unsalted butter, softened

3/4 cup (150 g) granulated sugar

1 cup (220 g) packed light brown sugar

2 large eggs, room temperature

2 teaspoons vanilla extract

12 ounces (340 g) dark chocolate, chopped into chunks

1 cup (130 g) dried tart cherries, roughly chopped

Coarse sea salt for sprinkling, optional

How to Make this

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1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.

2. In a medium bowl whisk together 2 1/4 cups (280 g) all purpose flour, 1/2 cup (50 g) unsweetened cocoa powder, 1 teaspoon baking soda, and 1 teaspoon fine salt. Set aside.

3. In a large bowl using a mixer beat 1 cup (226 g) softened unsalted butter, 3/4 cup (150 g) granulated sugar, and 1 cup (220 g) packed light brown sugar until light and creamy, about 2 to 3 minutes.

4. Add 2 large room temperature eggs one at a time, beating well after each addition, then beat in 2 teaspoons vanilla extract until combined.

5. Gradually add the dry ingredients to the wet ingredients and mix on low speed until just combined, scraping the bowl as needed. Do not overmix.

6. Fold in 12 ounces (340 g) chopped dark chocolate chunks and 1 cup (130 g) roughly chopped dried tart cherries until evenly distributed.

7. For thicker, chewier cookies chill the dough in the refrigerator for 30 minutes to 1 hour. Chilling is optional but recommended.

8. Scoop dough into heaping tablespoon or 1 1/2 inch rounds and place on prepared baking sheets spaced about 2 inches apart.

9. Bake for 10 to 12 minutes, until the edges are set and centers still look slightly soft. Remove from oven and let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

10. Sprinkle with coarse sea salt if desired before serving.

Equipment Needed

1. Oven
2. Baking sheets (2)
3. Parchment paper or silicone baking mats
4. Mixing bowls, medium and large
5. Electric mixer (stand or hand)
6. Whisk and rubber spatula
7. Measuring cups and spoons
8. Cookie scoop or tablespoon for portioning
9. Chef knife and cutting board for chopping chocolate and cherries
10. Wire cooling rack

FAQ

Q: Can I substitute Dutch processed cocoa or natural cocoa for unsweetened cocoa powder? A: Yes. Dutch processed will give a mellower, less acidic chocolate flavor and may slightly affect rise; natural cocoa will be brighter and a bit more acidic but both work without changing other ingredients.

Q: Do I need to chill the dough before baking? A: Chilling 30 minutes to 1 hour firms the dough, reduces spread and concentrates flavors, but you can bake immediately if short on time.

Q: Can I use fresh cherries instead of dried tart cherries? A: You can, but fresh cherries add more moisture so gently pat them dry and remove pits. Expect softer texture and slightly longer bake time to set centers.

Q: How should I store the cookies and how long do they keep? A: Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies up to 3 months or freeze cookie dough balls on a tray then transfer to a bag for up to 3 months.

Q: Can I swap dark chocolate chunks for chips or milk chocolate? A: Yes. Chocolate chips will work but give smaller pockets of chocolate. Milk chocolate will be sweeter and softer when baked. Adjust to taste.

Q: What is the best way to make uniform chocolate chunks and distribute cherries evenly? A: Chop the chocolate into varying sized pieces so some melt and some remain chunky. Toss chopped cherries and chocolate with a tablespoon of flour from the recipe before folding into the dough to help prevent sinking and clumping.

Cherry Chunk Cookies Recipe Substitutions and Variations

All purpose flour: substitute with a 1 to 1 gluten free all purpose flour blend by weight (280 g); or use whole wheat pastry flour cup for cup by weight but expect a slightly denser cookie and add 1 to 2 tablespoons extra liquid if dough seems dry.
Unsalted butter: use equal weight vegan stick butter or margarine (226 g) for a non dairy option; or use solid coconut oil 1 to 1 by weight, chilling dough briefly before baking to prevent spreading.
Dark chocolate chunks: replace with semisweet chocolate chips or chopped semisweet chocolate equal weight (340 g); for a sweeter cookie use milk chocolate same weight.
Dried tart cherries: swap for dried cranberries equal weight (130 g) for similar chew and tartness; or use chopped dried apricots or raisins in the same amount for a different flavor profile.

Pro Tips

1. Chill the dough for at least 30 minutes if you can. It firms up the butter so the cookies spread less, which gives you thicker, chewier middles and a better contrast between set edges and soft centers.

2. Use room temperature eggs and fully softened butter for easy, even creaming. If the butter is too cold the sugars will not aerate properly; if it is too warm the dough will be greasy and the cookies will flatten.

3. Chop the dark chocolate into a mix of small bits and larger chunks. Smaller pieces melt into ribbons for fudgy pockets while larger chunks give you those satisfying chocolate bites in every bite.

4. Weigh the flour and cocoa with a kitchen scale whenever possible. Spoon-and-leveling with cups can compact the dry ingredients and lead to drier, cakier cookies. A light hand when mixing the dry into the wet also keeps the texture tender.

5. Sprinkle the coarse sea salt as soon as the cookies come out of the oven while the chocolate is still soft. The warm chocolate helps the flakes adhere and the salt brightens both the chocolate and the tart cherries.

Cherry Chunk Cookies Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I can never resist these chewy dark chocolate chunk cookies studded with tart dried cherries. One bite and that rich, fruity combo makes every other cookie feel a little jealous.

Servings

servings

Calories

263

kcal

Equipment: 1. Oven
2. Baking sheets (2)
3. Parchment paper or silicone baking mats
4. Mixing bowls, medium and large
5. Electric mixer (stand or hand)
6. Whisk and rubber spatula
7. Measuring cups and spoons
8. Cookie scoop or tablespoon for portioning
9. Chef knife and cutting board for chopping chocolate and cherries
10. Wire cooling rack

Ingredients

2 1/4 cups (280 g) all purpose flour
1/2 cup (50 g) unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon fine salt
1 cup (226 g) unsalted butter, softened
3/4 cup (150 g) granulated sugar
1 cup (220 g) packed light brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
12 ounces (340 g) dark chocolate, chopped into chunks
1 cup (130 g) dried tart cherries, roughly chopped
Coarse sea salt for sprinkling, optional

Directions

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
In a medium bowl whisk together 2 1/4 cups (280 g) all purpose flour, 1/2 cup (50 g) unsweetened cocoa powder, 1 teaspoon baking soda, and 1 teaspoon fine salt. Set aside.
In a large bowl using a mixer beat 1 cup (226 g) softened unsalted butter, 3/4 cup (150 g) granulated sugar, and 1 cup (220 g) packed light brown sugar until light and creamy, about 2 to 3 minutes.
Add 2 large room temperature eggs one at a time, beating well after each addition, then beat in 2 teaspoons vanilla extract until combined.
Gradually add the dry ingredients to the wet ingredients and mix on low speed until just combined, scraping the bowl as needed. Do not overmix.
Fold in 12 ounces (340 g) chopped dark chocolate chunks and 1 cup (130 g) roughly chopped dried tart cherries until evenly distributed.
For thicker, chewier cookies chill the dough in the refrigerator for 30 minutes to 1 hour. Chilling is optional but recommended.
Scoop dough into heaping tablespoon or 1 1/2 inch rounds and place on prepared baking sheets spaced about 2 inches apart.
Bake for 10 to 12 minutes, until the edges are set and centers still look slightly soft. Remove from oven and let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Sprinkle with coarse sea salt if desired before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.