Description
These Cherry Chocolate Chip Cookies with Mocha Chips combine the rich flavors of semi-sweet and mocha chocolate with tart dried cherries and a hint of espresso. Perfectly chewy with golden edges, they make a delightful treat for holiday baking or any time you crave a special cookie.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
Flavorings
- 1 tablespoon instant espresso powder
- 2 tablespoons hot water
Add-ins
- 1 cup semi-sweet chocolate chips
- 1 cup mocha chocolate chips
- 3/4 cup dried cherries, roughly chopped
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350 degrees F and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined.
- Dissolve Espresso: In a small bowl, dissolve the instant espresso powder in the hot water and set aside to cool slightly to bring out the coffee flavor.
- Cream Butter and Sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, creating a smooth base for your dough.
- Add Eggs and Vanilla: Add eggs one at a time to the butter mixture, beating well after each addition to incorporate air and improve texture. Stir in the vanilla extract and the cooled espresso mixture for a mocha twist.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing gently just until combined to avoid overworking the dough and toughening the cookies.
- Fold in Chips and Cherries: Carefully fold in the semi-sweet chocolate chips, mocha chocolate chips, and chopped dried cherries until they are evenly distributed throughout the dough.
- Portion and Bake: Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading. Bake for 9 to 11 minutes, or until the edges are golden brown and the centers are set.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely, maintaining their chewy texture.
Notes
- For thicker cookies, chill the dough for 30 minutes before baking to reduce spreading.
- Do not overbake to keep the centers soft and chewy.
- You can substitute dark chocolate chips for semi-sweet if preferred for a richer chocolate flavor.
