Cherry season is here and that means cherry desserts! These Cherry Dark Chocolate Cookies have sweet cherries and pockets of gooey chocolate throughout. The brown butter adds a strong gourmet flavour to the cookies too!
Hello cherry season! This time of the year is truly my favourite. It’s short but sweet, so if you’re going to make cherry cookies, there’s no better time to make them than with summer cherries now!
The cherries add a sweetness that makes these cookies so good! The dark chocolate pairs perfectly with the tartness of the cherries too. Not to mention, the red pop they add to the cookies is gorgeous!
I sliced the cherries in quarters and halves. This recipe only makes 6-8 cookies, so each cookie is fairly large!
Why this recipe works
Easy to make – The cookies come together in one bowl with simple, everyday ingredients!
Cherries – Fresh cherries are sliced and added into the cookies. There are also more added on top after baking.
Gourmet cookies – The brown butter adds a strong gourmet flavour to these cookies!
Butter – The butter will be browned. I like to do this step first so that it cools as I measure out the rest of the ingredients.
Brown sugar – Dark brown sugar is used. Light brown sugar can also be used!
Cherries – I used fresh cherries for this recipe. Frozen carry to much liquid, so you can’t use those.
Chocolate – Dark chocolate pairs great with the cherries. You can also use semi-sweet chocolate chips, milk, or white chocolate though. I chopped up a chocolate bar to get those gooey pockets.
Step by step instructions
Step 1 – Brown the butter. Check out the recipe card down below on how to brown butter in detail.
Step 2 – Whisk butter and sugars. Once cooled, whisk together the brown butter, white sugar, and brown sugar until well combined. Then add in the eggs and vanilla and continue whisking.
Step 3 – Add in dry ingredients. Toss in the flour, baking soda, and salt. Mix just until no dry streaks appear. The dough will be soft!
Step 4 – Toss in add-ins. Mix in the chopped fresh cherries and dark chocolate chunks.
Step 5 – Scoop and bake! Scoop 6 cookie dough balls per prepared baking trays. Space the cookies 2-3 inches apart from one another and bake the cookies until the edges are a light golden brown, about 12-15 minutes.
While still warm, add extra chocolate and cherry slices if desired. Let the cookies cool on a wire cooling rack and enjoy.
Expert Baking Tips
- Use fresh cherries. Frozen cherries will not work.
- Cookies will look a little undone when taken out of the oven. They will finish baking on the warm baking tray.
- Cool the brown butter. Once melted and browned, the butter must come back to room temperature before using. If hot, the butter will cook the eggs. That’s why I like to do this step first, so it can cool as I continue to measure the rest of the ingredients.
- Drain the cherries from any juice before adding in. This can be done simply by gently pressing a paper towel on top of the sliced cherries.
My cookies are to soft?
This could be for a number of reasons. Fresh cherries must be used, the flour measurements are inaccurate (Using a gram scale works best), or they could simply not be baked in the oven long enough.
Can I use raspberries instead?
Absolutely! Use fresh raspberries.
How do I store these cookies?
I recommend eating these cookies right away. Because this is made with cherries, they are only good on the counter for 1-2 days. They cannot be frozen.
Check out these recipes
- Cinnamon Apple Oatmeal Cookies
- Chocolate Espresso Walnut Cookies
- Monster Cookies
- Brown Butter Toffee Walnut Cookies
Cherry Dark Chocolate Cookies
- 1/2 cup butter browned
- 3/4 cup dark brown sugar
- 2 tbsp white sugar
- 1 egg room temperature
- 1 tbsp vanilla
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup dark chocolate chunks
- 1/2 cup cherry slices
- Preheat oven to 350°F/180°C and line two baking trays with parchment paper. Set aside.
- Brown the butter: Melt the butter in a medium sized pan over medium heat. Once it melts, it will crackle, then become foamy – continue mixing the butter while this happens to prevent burning. The butter will go from melted to golden brown quickly, and you'll know it's almost done when the aroma of browned butter arrives. The whole process should take about 5 minutes! Once golden, remove from heat and transfer to a glass bowl. Let the butter cool for 30 minutes (Do not let it harden) while you prep on the rest of the recipe.1/2 cup butter
- Once slightly cooled, whisk in the sugar and brown sugar for one minute until combined.3/4 cup dark brown sugar, 2 tbsp white sugar
- Whisk in the egg and vanilla.1 egg, 1 tbsp vanilla
- Add the flour, baking soda, and salt into the wet mixture and fold until just combined and no flour streaks appear. Do not over mix.1 1/4 cups all-purpose flour, 1/2 tsp baking soda, 1/4 tsp salt
- Slice the cherries in half. Remove seed. Slice cherries into small halves and quarters, view photo for reference.
- Add cherries and dark chocolate chunks into dough and mix in a few times.1/2 cup dark chocolate chunks, 1/2 cup cherry slices
- Scoop and bake 6 cookies at a time. Depending on the size, you will get 6-8 cookies total.
- Bake for 13-15 minutes or until the edges are a nice golden brown colour. Remove from oven and allow to cool on pan before transferring to a cooling rack completely. Top with extra chocolate and cherry slices if desired.