Cherry Chocolate Chip Cookies Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">225g unsalted butter, softened</li> <li class="ingredients-single-item">150g granulated sugar</li> <li class="ingredients-single-item">150g light brown sugar, packed</li> <li class="ingredients-single-item">2 large eggs, room temperature</li> <li class="ingredients-single-item">5ml vanilla extract</li> <li class="ingredients-single-item">330g all-purpose flour</li> <li class="ingredients-single-item">5g baking soda</li> <li class="ingredients-single-item">3g salt</li> <li class="ingredients-single-item">200g dark chocolate chunks (or high-quality chocolate bars, roughly chopped)</li> <li class="ingredients-single-item">150g dried cherries, roughly chopped (or dried cranberries, if unavailable)</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">Stand mixer or electric hand mixer</li> <li class="equipment-single-item">Baking sheets</li> <li class="equipment-single-item">Parchment paper or silicone baking mats</li> <li class="equipment-single-item">Medium cookie scoop (approximately 1.5 tablespoon capacity)</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper or silicone mats. Set aside. Starting with the right temperature ensures even baking and proper cookie spread. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In a large bowl or stand mixer fitted with the paddle attachment, cream together the softened butter, granulated sugar, and brown sugar on medium speed for 3-4 minutes until light and fluffy. This extended creaming process incorporates air into the mixture, which helps create a tender cookie texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Add the eggs one at a time, beating well after each addition until fully incorporated. Then mix in the vanilla extract. Scrape down the sides of the bowl with a rubber spatula to ensure even mixing. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients on low speed, mixing just until combined. Over-mixing at this stage will develop too much gluten, resulting in tough cookies. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Using a wooden spoon or spatula, gently fold in the chocolate chunks and dried cherries until evenly distributed throughout the dough. The warmth of the dough will slightly soften the chocolate, creating pockets of melty goodness when baked. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> For the best flavor development, cover the dough and refrigerate for at least 30 minutes (or up to 24 hours). This resting period allows the flour to hydrate fully and the flavors to meld, resulting in a more complex flavor profile and better texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Using a medium cookie scoop (about 1.5 tablespoons), portion the dough onto the prepared baking sheets, spacing them about 5cm (2 inches) apart to allow for spreading. For perfectly round cookies, roll each portion into a ball between your palms. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Bake in the preheated oven for 11-13 minutes, until the edges are set and golden but the centers still look slightly underdone. The cookies will continue to cook on the hot baking sheet after removal from the oven. For bakery-style cookies, press a few extra chocolate chunks and cherry pieces on top of each cookie immediately after removing from the oven. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This resting period allows the cookies to set up properly without breaking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months. To refresh slightly stale cookies, warm them in a 150°C (300°F) oven for 3-4 minutes. </li> </ol>