Chewy Chocolate Chunk Cherry Cookies Recipes

CHERRY CHOCOLATE CHUNK COOKIES

Steps:

• Preheat oven to 350°. Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg, milk and vanilla. In a separate bowl, whisk flour, cocoa, baking soda and salt; gradually beat into creamed mixture. Stir in chocolate and cherries. , Drop by rounded tablespoonfuls 2 in. apart onto baking sheets lightly coated with cooking spray. Bake until firm, 12-14 minutes. Cool for 1 minute before removing to a wire rack.

CHERRY CHOCOLATE CHUNK COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets. Whisk together the flour, baking soda, and salt; set aside.
• 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.
• 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.

CHEWY CHOCOLATE CHUNK-CHERRY COOKIES

Steps:

• Preheat oven to 375 degrees. Whisktogether flour, baking soda, and salt. Beat butterand sugars until pale and fluffy.Add eggs, 1 at a time, beatingwell after each addition. Beat invanilla, then flour mixture.Beat in chocolate and cherries.Refrigerate dough for 1 hour.
• Roll dough into 1 3/4-inch balls(about 3 tablespoons each),and arrange on parchment-linedbaking sheets, spacing about3 inches apart. Bake until edgesare golden, 12 to 14 minutes. Letcool on sheets set on wire racksfor 10 minutes. Transfer cookiesto racks; let cool completely.

TORIE'S CHERRY CHOCOLATE-CHUNK COOKIES

Steps:

• Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside. In a large bowl, sift together flour and baking soda.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl once or twice during mixing. Add the egg; mix on high speed to combine. Add the vanilla; mix to combine. Scrape down the sides of the bowl.
• Add flour mixture to egg mixture, and mix on low speed until well combined. Add the oats, cherries, chocolate, and toffee pieces; mix to combine after each addition.
• Spoon a heaping tablespoon of dough onto a lined baking sheet. Repeat, spacing 2 inches apart.
• Bake cookies until golden brown, 14 to 16 minutes, rotating baking sheet halfway through. Transfer to a wire rack to cool. Store in an airtight container up to 2 days.

CHEWY CHOCOLATE-CHERRY COOKIES

Steps:

• Combine flour, baking soda, and salt in a bowl.
• Beat brown sugar, shortening, and eggs in a large bowl with an electric mixer until well combined. Mix in milk, vanilla, and almond extract. Add flour mixture gradually, beating well after each addition. Stir in cherries and chocolate chunks.
• Place dough in the refrigerator for 1 hour.
• Preheat the oven to 400 degrees F (200 degrees C).
• Drop heaping tablespoons of dough 2 inches apart onto ungreased baking sheets.
• Bake in the preheated oven until the edges are golden, 8 to 10 minutes, switching racks halfway through.

CHERRY-CHOCOLATE OATMEAL COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, cinnamon, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in oats, cherries and chocolate chips., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 9-11 minutes or until edges are golden brown. Cool on pans 1 minute. Remove to wire racks to cool.

CHEWY CHERRY CHUNK COOKIES

Steps:

• Preheat oven to 350 degrees, with one rack in top third and one rack in bottom third of oven. Line baking sheets with parchment paper; set aside.
• Place dried cherries in a small bowl, and cover with 1 cup boiling water to plump them; let stand 5 minutes. Drain, and set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, combine butter and both sugars. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add egg and vanilla extract, and beat to combine. Beat in flour, baking soda, and salt. Mix in cherries, white and milk chocolate, and pecans. Batter should be stiff.
• Use a large (2 1/2 ounce) or small (1 1/4 ounce) ice-cream scoop to form balls of dough. Place the balls of dough about 4 inches apart on the baking sheets. Bake until golden and just set, rotating the sheets between the oven racks halfway through baking to ensure even browning, about 15 minutes for large cookies and 12 minutes for small cookies. Transfer sheets to a wire rack to cool for about 5 minutes before transferring cookies to rack.

CHERRY CHOCOLATE CHUNK COOKIES

Steps:

• Preheat oven to 350 degrees;. Line two baking sheets with parchment paper; set aside. In a large bowl, sift together flour and baking soda.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl once or twice during mixing. Add the egg; mix on high speed to combine. Add the vanilla; mix to combine. Scrape down the sides of the bowl.
• Add flour mixture to egg mixture, and mix on low speed until well combined. Add the oats, cherries, chocolate, and toffee pieces; mix to combine after each addition.
• Spoon a heaping tablespoon of dough onto a lined baking sheet. Repeat, spacing 2 inches apart.
• Bake cookies until golden brown, 14 to 16 minutes, rotating baking sheet halfway through. Transfer to a wire rack to cool. Store in an airtight container up to 2 days.