Soft, chewy, and bursting with flavor—these Cherry Chocolate Chip Cookies with Mocha Chips bring together the richness of dark chocolate, the depth of coffee, and the tart sweetness of dried cherries. Each bite delivers a perfectly balanced mix of textures and tastes, making these cookies a stand-out choice whether I’m baking for a gathering or just treating myself.
Why You’ll Love This Recipe
I love how these cookies are anything but ordinary. The addition of dried cherries gives a pop of fruity tartness that plays beautifully against the bold flavors of dark chocolate and mocha chips. They come out of the oven with golden edges and soft centers—just the way I like them. Plus, they’re easy to whip up in just about 20 minutes, making them perfect for a quick indulgent treat. Whether I’m serving them at a party or stashing a few for an afternoon pick-me-up, these cookies never disappoint.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1/2 cup unsalted butter, softened
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
1/2 teaspoon sea salt
1/2 cup dried cherries, roughly chopped
1 teaspoon pure vanilla extract
1/2 teaspoon baking soda
1 1/4 cups all-purpose flour
1/2 cup dark chocolate chips
1/2 cup mocha chips (or espresso chocolate chips)
Directions
I start by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper.
In a large bowl, I cream together the softened butter, brown sugar, and granulated sugar until the mixture turns light and fluffy.
I add the egg and vanilla extract, beating until everything is well blended.
In a separate bowl, I whisk together the flour, baking soda, and salt.
Gradually, I stir the dry ingredients into the wet mixture, mixing just until combined.
I fold in the chopped dried cherries, dark chocolate chips, and mocha chips until they’re evenly distributed throughout the dough.
Using a cookie scoop or tablespoon, I drop the dough onto the baking sheet, spacing each about 2 inches apart.
I bake the cookies for 9–11 minutes, just until the edges are golden but the centers stay soft.
Once out of the oven, I let them rest on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
Servings and timing
This recipe makes about 18 cookies.
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Calories: Approximately 180 kcal per cookie
Variations
I like switching things up occasionally to keep this recipe feeling fresh:
Swap the mocha chips for white chocolate chips for a sweeter contrast.
Add chopped pecans or walnuts for a bit of crunch.
Use fresh cherries (pitted and chopped) when they’re in season, though I reduce the baking time slightly.
Add a dash of cinnamon or espresso powder to the dough for an extra layer of flavor.
Storage/Reheating
Once baked, I store these cookies in an airtight container at room temperature for up to 5 days. For longer storage, I freeze them in a zip-top bag or airtight container with parchment between the layers—they keep well for up to 3 months.
To reheat, I pop one in the microwave for about 10 seconds for that fresh-from-the-oven softness.
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FAQs
How do I keep these cookies soft after baking?
I store them in an airtight container with a slice of bread—it helps keep the moisture in and the cookies soft.
Can I use fresh cherries instead of dried?
Yes, but fresh cherries add more moisture, so I reduce the baking time slightly and make sure they’re well drained and chopped.
What if I don’t have mocha chips?
I use espresso chocolate chips if I can find them, or just add a teaspoon of instant espresso powder to the dough with regular chocolate chips.
Can I make the dough ahead of time?
Absolutely. I often prepare the dough and refrigerate it for up to 48 hours. This also helps deepen the flavor.
Can I freeze the cookie dough?
Yes, I scoop the dough into balls and freeze them on a baking sheet. Once solid, I transfer them to a zip-top bag and bake from frozen, adding a minute or two to the baking time.
Conclusion
These Cherry Chocolate Chip Cookies with Mocha Chips are a favorite in my kitchen for a reason. They’re rich, chewy, and have that perfect mix of fruit, chocolate, and coffee that keeps me reaching for just one more. Whether I’m baking a batch for the holidays or just need a sweet pick-me-up, they never let me down. Give them a try—I think you’ll love them as much as I do.
📖 Recipe:
Print
Cherry Chocolate Chip Cookies with Mocha Chips
- Total Time: 20 minutes
- Yield: 18 cookies
- Diet: Vegetarian
Description
Soft, chewy, and packed with flavor, these Cherry Chocolate Chip Cookies with Mocha Chips blend the richness of dark chocolate, the depth of coffee, and the tartness of dried cherries into a delicious treat perfect for any occasion.
Ingredients
1/2 cup unsalted butter, softened
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/2 cup dried cherries, roughly chopped
1/2 cup dark chocolate chips
1/2 cup mocha chips (or espresso chocolate chips)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg and vanilla extract, and beat until well combined.
- In a separate bowl, whisk together the flour, baking soda, and sea salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in the chopped dried cherries, dark chocolate chips, and mocha chips until evenly distributed.
- Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheet, spacing about 2 inches apart.
- Bake for 9–11 minutes, or until the edges are golden and the centers are still soft.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Swap mocha chips with white chocolate chips for a sweeter version.
Add chopped pecans or walnuts for crunch.
Use fresh cherries (pitted and chopped) in place of dried ones, reducing baking time slightly.
Add a dash of cinnamon or espresso powder for deeper flavor.
Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
Reheat cookies in the microwave for about 10 seconds for a warm, soft texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
