If you are looking for the ultimate decadent treat, these Chocolate Cherry Cookies In Bloom Bakery style are exactly what you need. Combining rich, dark cocoa with the sweet, tart burst of maraschino cherries, these cookies offer a gourmet bakery experience right in your own kitchen.
Why You Will Love This Recipe
These cookies are a crowd-favorite for a reason. The dough is incredibly fudgy and rich, resembling a brownie in cookie form. The addition of bright red cherries creates a beautiful visual contrast that makes them perfect for holiday trays, parties, or a simple weekend indulgence. They are soft, chewy, and balance the intensity of chocolate with just the right amount of fruit sweetness.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1/2 cup maraschino cherries, drained, patted dry, and chopped
Step-by-Step Instructions
- Preheat your oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
- Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the dough.
- Gently fold in the chocolate chips and the chopped maraschino cherries.
- Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing them about two inches apart.
- Bake for 10 to 12 minutes, or until the edges are set but the centers still look slightly soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Expert Tips / Pro Tips
To get the best results for your Chocolate Cherry Cookies In Bloom Bakery style, ensure your cherries are very well-dried before adding them to the dough. Using a paper towel to blot the moisture prevents the cherries from making the dough too wet or bleeding too much color. Additionally, using high-quality Dutch-processed cocoa powder will give your cookies a deeper, more professional flavor profile.
Variations & Substitutions
If you prefer a different flavor profile, you can swap the maraschino cherries for dried tart cherries for a more sophisticated, chewy texture. For an extra layer of decadence, try adding a teaspoon of almond extract to the dough, as almond and cherry are a classic flavor pairing. If you are not a fan of semi-sweet chips, white chocolate chips also pair beautifully with the dark cocoa base.
Serving Suggestions
These cookies are best enjoyed warm with a cold glass of milk or a hot cup of black coffee. For a special dessert presentation, serve them slightly warmed with a small scoop of vanilla bean ice cream on the side. They make an excellent addition to dessert platters for brunch or afternoon tea gatherings.
Storage, Freezing & Reheating
Store your cookies in an airtight container at room temperature for up to 4 days. To freeze, place the cooled cookies in a freezer-safe bag or container with parchment paper between layers; they will stay fresh for up to 3 months. To reheat, simply place a cookie in the microwave for 10 seconds or in a 300-degree oven for 3 to 5 minutes to restore that fresh-baked warmth.
Nutrition Information
| Serving Size | 1 cookie |
| Calories | 185 kcal |
| Total Fat | 9g |
| Carbohydrates | 26g |
| Protein | 2g |
| Sugars | 18g |
FAQ
Can I make the dough ahead of time?
Yes, you can refrigerate the cookie dough for up to 24 hours before baking. If the dough is very firm, let it sit at room temperature for 15 minutes before scooping.
Why did my cookies spread too much?
If your cookies spread too much, it is likely that your butter was too soft or the baking sheet was too warm. Ensure your butter is at room temperature (not melted) and use a cool baking sheet for each batch.
Can I use fresh cherries instead of maraschino?
It is not recommended to use fresh cherries as they contain too much water, which will alter the consistency of the cookie dough and lead to poor results.
Chocolate Cherry Cookies In Bloom Bakery
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
- Beat in the egg and vanilla extract until fully incorporated, scraping down the sides of the bowl as needed.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Fold in the dried cherries and dark chocolate chunks by hand.
- Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set but the centers remain slightly soft. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.