Description
Delight in these Cherry Chocolate Chip Cookies with Mocha Chips, a perfect blend of sweet dried cherries and rich chocolate flavors enhanced by a subtle coffee undertone. These bakery-style cookies offer a chewy texture with slightly soft centers, ideal for holiday treats or whenever you crave a comforting homemade dessert.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon espresso powder
Add-ins
- 3/4 cup semi-sweet chocolate chips
- 3/4 cup mocha baking chips
- 3/4 cup dried cherries, roughly chopped
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper for easy cookie removal and cleanup.
- Cream Butter and Sugars: In a large mixing bowl, beat softened butter with granulated and light brown sugars until the mixture is light and fluffy, which ensures a tender cookie texture.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition to maintain a smooth batter. Stir in the vanilla extract for flavor depth.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and espresso powder to evenly distribute leavening agents and coffee flavor.
- Combine Wet and Dry: Gradually add the dry mixture to the wet ingredients, mixing just until combined to prevent overworking the dough, which can make cookies tough.
- Fold in Chips and Cherries: Gently fold in the semi-sweet chocolate chips, mocha baking chips, and chopped dried cherries, ensuring an even distribution for every bite.
- Portion the Dough: Using a scoop or spoon, drop the dough onto the prepared baking sheets in 1 1/2 tablespoon portions, spacing them about 2 inches apart to allow spreading.
- Bake: Place the baking sheets in the oven and bake for 10 to 12 minutes until edges are set and centers feel slightly soft, indicating a chewy texture inside.
- Cool: Let the cookies rest on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.
Notes
- For a stronger coffee flavor, increase the espresso powder to 1 teaspoon.
- Dried cranberries may be substituted for cherries for a different tartness.
- Slightly underbaking the cookies keeps them chewy with soft centers; do not overbake.
