Recipe by Pat B.
"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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2 1/4 cups
unbleached all-purpose flour
unsalted butter, softened
butter flavored shortening (such as Crisco®)
1 1/2 teaspoons
1 1/2 teaspoons
dried tart cherries
1 (12 ounce) bag
semi-sweet chocolate chunks (such as SACO®)
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.
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.
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!!
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!
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!
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.
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Cherry Chocolate Chunk Cookies
Serving Size: 1/42 of a recipe
Servings Per Recipe: 42
Amount Per Serving
Calories from Fat: 87
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