Cherry Chocolate Chunk Cookies Recipe - Allrecipes.com
Cherry Chocolate Chunk Cookies Recipe
  • READY IN 2 hr

Cherry Chocolate Chunk Cookies

Recipe by  

"I created these after a trip up north to Traverse City, Michigan's Cherry Festival. Wonderful with their dried cherries! A big hit wherever I take them!"

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Ingredients Edit and Save

Original recipe makes 3 1/2 dozen Change Servings
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Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets. Whisk together the flour, baking soda, and salt; set aside.
  2. Beat the unsalted butter, butter flavored shortening, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time; beat in the vanilla extract and almond extract with the last egg. Mix in the flour mixture until just incorporated. Fold in the cherries, walnuts, pecans, and chocolate chunks, mixing just enough to evenly combine. Drop by rounded spoonfuls onto the prepared cookie sheets.
  3. Bake in the preheated oven until browned around the edges, 11 to 13 minutes. Cool on cookie sheet for 2 minutes; remove cookies to a wire rack to cool completely.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 11 mins
  • READY IN 2 hrs
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Reviews More Reviews

Most Helpful Positive Review
Sep 06, 2011

What a wonderful, apparently neglected cookie recipe with only five reviews, the last nearly a year ago! This is really an appropriate cookie with fall around the corner. It’s substantial and hearty, packed with flavor and abundant with nuts, cherries and chocolate. I added nothing the recipe didn’t call for. I left out nothing the recipe was meant to include, and that was a good call. The recipe is perfect as written, WITH the cherries, WITH the nuts (if you tolerate them), both pecans and walnuts, and WITH the almond extract, which enhances the cherry flavor. Other than using the chocolate chips I had on hand rather than chocolate chunks, I didn’t and wouldn’t change a thing. However, watch your baking time carefully! I set my timer for the minimum of 11 minutes suggested, and while the cookies didn’t necessarily suffer for it, they still were a little browner than I would have liked. A minute or two less would have been just right.

 
Most Helpful Critical Review
May 28, 2014

Followed the recipe as written, except for using a different brand of high-grade chocolate. The cookies looked very beautiful, but my family just didn't enjoy them. Perhaps my group prefers a more basic cookie! ;) These are worth a try, but I recommend making half a batch the first time.

 

30 Ratings

Aug 17, 2009

Excellent! I used butter because it gave a richer flavour, and because I didn't have cherries, I substituted dried cranberries which gave these cookies an amazing ZING!!

 
Sep 03, 2009

The combination of cherries and chocolate is classic and superb in these cookies! I had just returned from a trip to San Francisco and had some dark chocolate from Ghirardelli that I chopped and put in these cookies. I even added a bit of their vanilla bean white chocolate. Delicious! I had some dried cherries in the freezer, so I put them in a bowl with a splash of water, gave it a stir and microwaved until they were thawed. I baked a tray without nuts and two with. They were gobbled right up!

 
Aug 28, 2009

I loved these cookies, the cherries add such a nice contrast to the chocolate chunks. I typically leave out nuts from cookie recipes, but I added them here and they were wonderful. I baked mine about a minute less to keep them soft and I substituted white whole wheat flour for half the flout listed. Great recipe.

 
Feb 20, 2014

I use this recipe as my base for a variety of cookies. the only substitution I make in the base recipe is coconut oil instead of shortening. The other changes I make are I use dark chocolate chips with cherries and almonds, semi sweet chips with blue berries and walnuts, and then coconut with milk chocolate chips and pecans. My husband says he never feels guilty eating any of them because of all the antioxidents!

 
Jan 21, 2012

There are so many things to love about this cookie. First, the combination of the tart cherries with the chocolate is out of this world. I only used pecans, and the added flavor and crunch was perfect. Lastly, the addition of the almond flavoring sent this cookie over the top. Since I don't always have dried cherries in the house, I will be tempted to try this with dried cranberries, which I suspect will be equally delicious.

 
Dec 07, 2010

I would just like to say how absolutely wonderful these cookies are. Every one single person who has had some, and ive made them a lot, loves them. I do substitute dried cranberries for the cherries, and I dont add the almond extract or the walnuts. I have never added cocoa, only because they are so good the way they are, i would hate to do something different and have them come out bad..lol...thanks for such a wonderful recipe!

 

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Nutrition

  • Calories
  • 162 kcal
  • 8%
  • Carbohydrates
  • 18.8 g
  • 6%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 9.6 g
  • 15%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 2 g
  • 4%
  • Sodium
  • 64 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Pat B.
1 Followers 0 Saved Recipes
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