Chocolate Chunk Cherry Cookies

darch chocolate chunk cherry cookies

I love cherries. All kinds and in all forms and I can’t wait for cherry season this summer! I also love cooking with cherries. I’ve even tried making my own maraschino cherries last summer. Not quite successfully, as I discovered Luxardo’s Maraschino liqueur tastes like kerosene.

So, when I saw the recipe for Chewy Chocolate Chunk-Cherry Cookies in February’s Martha Stewart magazine, I knew I had to make them. Cherries and chocolate are amazing together…anyone ever tasted Ben and Jerry’s Cherry Garcia ice cream. Yum, my favorite, even though I don’t eat ice cream anymore. That’s why I just had to make these cookies!

Chocolate Chunk Cherry Cookies (adapted from Martha Stewart Mag)


3 1/2 cups white whole wheat flour
2 teaspoons baking soda
1 1/2 teaspoons salt
3 sticks butter at room temperature
1 3/4 cups packed light-brown sugar
3/4 cup granulated sugar
4 large eggs
2 teaspoons vanilla extract
12 ounces dark chocolate, coarsely chopped into chunks (2 1/2 cups)
8 ounces dried cherries, chopped (1 1/2 cups), I used dried bing cherries


  1. In a small mixing bowl,  add the flour, baking soda and salt. Blend well.
  2. Using a stand mixer (or hand mixer), cream butter and sugars in another bowl. Add the eggs, 1 at a time and then add the vanilla.
  3. Add the dry ingredients slowly to the batter an blend well.
  4. Finally, add the chocolate and cherries, mix well and refrigerate dough for 1 hour.
  5. Preheat oven to 375 degrees.
  6. Once the dough is chilled, roll it into 1 3/4 inch balls. Bake them on parchment-lined baking sheets for 10-12 minutes or until edges begin to brown.
  7. Allow cookies to cool on baking sheets and then transfer to wire racks to cool completely.

makes about 3 dozen

farm fresh brown eggs

dark chocolate chunks

dried bing cherries


  1. I actually liked how flat they looked in MS. I was hoping for a crisper cookie. Mine actually turned out a little too cakey for my tastes…

  2. Just today I was going through that issue of MS magazine and recycled the recipe – sounded good, but they looked so flat! Yours look nice and plump, I will have to give them a try! Thanks for sharing the recipe. -Tammy

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