Chewy Cherry Chocolate Chunk Cookies
Cherry Chocolate Chunk Cookies filled with dried cherries, white chocolate, milk chocolate, and pecans are soft, chewy, and irresistible! They’re one of the traditional holiday cookies I’ve made for decades.
With 4 of my favorite add-ins, it’s no surprise that this loaded Chocolate Chunk Cookie Recipe is a treasured holiday treat. Deliciousness is guaranteed in every bite!
Why You Must Make
- There are nearly as many add-ins as cookie dough in this recipe. Sweet deliciousness in every bite.
- White and milk chocolate provide the melt-in-your-mouth, dreamy sweetness that only chocolate chunks can provide. Dried cherries are slightly tart, chewy, and so much better than raisins in my humble opinion. Perfect for additional texture.
- Finally, the pecans contribute that needed crunch for a multifaceted indulgent experience. I’ve given out this recipe numerous times to friends and neighbors. I buy bags of tart Montmorency dried cherries at Trader Joe’s just for these cookies but they also find their way into salads, granola, and more.
- They freeze well, so you can always have a treat waiting for you in the freezer.
If you’re a dried cherry fan, you must add these chewy cherry chocolate chunk cookies to your baking list! Try saying that three times fast! Here are a few of my hints for helping with this cookie recipe.
- PRO-Tip: Toast your pecans before adding them to the dough. A short time in the oven or on the stovetop will help release their natural oils, intensifying their flavor. Just watch carefully and remove from the heat as soon as you start smelling a nutty aroma. It will take only a few minutes, but if they burn, you’ll have to toss them and start over.
- Bring your butter and egg out of the refrigerator an hour before baking to let them come to room temperature. This will allow for easier incorporation into the batter.
- Chop your own chocolate chunks if you can. Use Ghirardelli bars and cut them into chocolate chip-sized cubes. The quality of these chocolate bars is a step above bagged chocolate chips or chunks.
- PRO-Tip: Mix your dough by hand or with the paddle attachment. If you use the whip, you’ll add air into the batter and your cookies will not be as chewy and dense, but instead, more cake-like.
- Use a cookie disher to scoop out consistent-sized dough balls.
- With all the add-ins in the batter, the cookies may not bake into perfect rounds. Use a spatula to tap the warm cookies back into circular shapes.
- For a professional look, reserve some of the chocolate and cherries to press into the hot cookies. Cut the cherries in half and press them in cut side down.
You May Also Like:
Whether you’re a dried cherry addict like I am or love those juicy summer Bing or Rainier cherries, here are a few other recipes you might like to try.
- Chocolate Covered Cherry Brownie Bombs from Wine and Glue
- Fast and Easy Cherry Crisp from Valerie’s Kitchen
- Cherry Bars from Well Plated
- Winter Salad with Apples, Pecans, Blue Cheese and Dried Cherries
- Double Cherry Muffins
- Cherry Chocolate Brownies
- Favorite Cookie Recipes
- More Cookie Recipes
- 1/2 cup butter, at room temperature
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 teaspoons vanilla
- 1 egg
- 1/2 teaspoon baking soda
- 1 1/2 cups flour
- 1/4 teaspoon salt
- 3/4 cup coarsely chopped white chocolate
- 1/2 cup coarsely chopped milk chocolate
- 1 cup dried tart cherries
- 1/2 cup coarsely chopped pecans (roasted is preferred)
- Preheat the oven to 350 degrees. Line baking sheets with parchment paper and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugars until light and fluffy. Add the egg and vanilla extract, and beat to combine, scraping down the sides of the bowl as needed.
- Mix in flour, baking soda, and salt. Mix in cherries, white and milk chocolate, and pecans either in the mixer or with a wooden spoon.
- With a cookie disher, scoop out tablespoonfuls of dough and place them about 2 inches apart on the baking sheets. Press the mounds of dough with the heel of your hand to flatten slightly.
- Bake until just set and golden, about 12 minutes. Let cool on baking sheets for about 5 minutes, then remove to a wire rack to finish cooling.
Store in an airtight container for about 3 days or freeze for up to a month (though I’ve eaten cookies that have been in the freezer much longer!!).
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Serving Size:2 cookies
Amount Per Serving: Calories: 86Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 6mgSodium: 40mgCarbohydrates: 13gFiber: 0gSugar: 9gProtein: 1g