If you’re searching for a no-stress dessert, this Easy Double Chocolate Chip Cherry Cookies Recipe is about to be your new favorite.

It’s simple, reliable, and packed with dark chocolate chips and juicy dried cherries. These chewy chocolate cookies are everything you want in a homemade treat—with just the right balance of fudgy centers and crisp edges.

They bake up beautifully every time and feel just right for Valentine’s Day, gifting, or an afternoon pick-me-up with a glass of milk to enjoy in the heat of summer. Let’s get into the details—you’ve got this!

Ingredients

This recipe calls for simple ingredients, found in any grocery store. Each one plays a key role in texture, flavor, and structure:

All-purpose flour: Provides the structure for the cookies. Be sure to spoon and level for accurate measuring.
Cocoa powder: Brings that deep chocolate flavor and contributes to the cookie’s fudgy texture.
Baking soda: Gives the cookie dough just enough lift, helping achieve soft, chewy centers.
Sea salt: Enhances all the chocolatey notes and balances the sweetness.
Brown sugar: Adds moisture and a subtle molasses flavor for chewiness.
Granulated sugar: Gives structure and sweetness while balancing the soft texture.
Unsalted butter (room temperature): The base of the dough, it ensures rich flavor and helps create a tender crumb.
Pure vanilla extract: Rounds out the flavors and ties the chocolate and cherry together.
Egg (room temperature): Adds structure and helps the cookies rise and hold shape.
Egg yolk (room temperature): Contributes extra richness for a more tender bite.
Dried cherries: Bring a tart, chewy burst that pairs perfectly with the chocolate.
Semi-sweet chocolate chips: Melt slightly as they bake, adding pockets of rich chocolate in every bite.
Flaky sea salt (for topping): A finishing touch that intensifies flavor and gives a subtle crunch.

Take a look at the recipe card at the bottom of this post for the full recipe.

Add-ons & Substitutions

You can absolutely make this recipe your own:

Swap the semi-sweet chips for dark chocolate chunks or chopped chocolate bars if you prefer deeper richness.
If you can’t find dried cherries, dried cranberries would be an excellent, tart but sweet substitute.
To add crunch, fold in some chopped walnuts or toasted pecans.

How to Make Double Chocolate Chip Cherry Cookies

Start by grabbing a large mixing bowl and a separate bowl for the dry ingredients.

In the smaller bowl, whisk together the flour, cocoa powder, baking soda, and salt until fully combined. Set aside.

In a large bowl (or the bowl of a stand mixer), use an electric mixer on low speed to cream the room temperature butter, brown sugar, and granulated sugar until light and fluffy—about 1 ½ minutes.

Add in the vanilla extract, egg, and egg yolk. Beat on medium speed just until blended.

Slowly mix in the dry ingredients, stirring gently to avoid overworking the dough. You want a thick, chocolatey dough that still feels soft.

Use a spatula to fold in the semi-sweet chocolate chips and dried cherries. Scrape down the sides of the bowl so everything’s evenly combined.

folding in chocolate chips and dried cherries

Cover the dough and chill in the fridge for 15–30 minutes. This helps the chocolate dough hold its cookie form while baking.

While the dough chills, heat the oven to 350°F. Line cookie sheets with parchment paper or give them a light mist of cooking spray.

Scoop the dough using a cookie scoop (about 3 tablespoons per cookie) and space them out in a single layer on the baking sheet. Leave a little room between each one to spread.

Bake for 10–12 minutes until the top of the cookie looks just set and the edges feel firm.

Once out of the oven, gently press a few extra chocolate chips into the center of each cookie while still warm. Sprinkle with flaky sea salt for a bakery-style finish.

Let them cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

Expert Tips

Let your butter, egg, and yolk come to room temperature before starting—this helps everything mix evenly.
Don’t skip the short chill time. It gives the dough a better texture and prevents spreading.
Chill your cookie dough for more or less time depending on how much you want your cookies to spread -longer chilling = less spreading, shorter chilling = more spreading.
For the perfect cookie, pull them from the oven when they still look a bit soft in the center—they’ll firm up as they cool.
Use a measuring cup or kitchen scale to portion the flour and cocoa properly. Too much can make the cookies dry.
If desired, sprinkle the flaky sea salt while the cookies are still warm so it sticks beautifully.
Bake one sheet at a time on the center rack for best results and even cooking.

Frequently Asked Questions

How should I store the cookies?

Once cooled, place them in an airtight container in a single layer or with parchment between layers. They’ll stay fresh for up to 5 days.

Can I make these ahead of time?

Yes! The cookie dough can be made in advance and refrigerated for up to 48 hours. You can also scoop and freeze the raw dough for future baking.

What’s the best way to freeze them?

Freeze cookie dough balls on a baking sheet until solid, then transfer to a freezer-safe bag. Bake from frozen at 350°F for 1–2 extra minutes.

To freeze baked cookies, let them cool completely, then place them in a single layer on a baking sheet and freeze until firm (about 1 hour). Transfer to an airtight container or freezer bag, placing parchment paper between layers if stacking.

Label and freeze for up to 3 months. Thaw at room temperature before serving.

Are these good for Valentine’s Day or gifting?

Yes—they’re soft, rich, and look festive with the dark chocolate and deep red cherries. Add them to cookie trays or box them up with a cup of tea or a glass of cold milk.

Take a look at the links below for more fruit-infused cookie recipes, or click this link to find more new favorite cookies to try out!