Soft Baked Cherry Chocolate Cookies
Super soft and rich! These Cherry Chocolate Cookies are the indulgent treat you deserve.
When in doubt pair cherries with chocolate. These soft baked cookies are packed with fresh cherries and black cocoa for a delicious, indulgent treat. A great way to showcase seasonal cherries! Eat on its own or pair it with a scoop of vanilla ice cream for the perfect summer treat. Black cocoa gives them a deep chocolate flavour, perfect alongside the sweet flavour of fresh cherries.
Why you’ll love this recipe:
Perfect level of indulgent.
A great way to showcase cherries.
Soft and tender baked cookies.
Top tips for making Cherry Chocolate Cookies:
Don’t over-mix the dough. Over-mixing the dry ingredients can cause a a tough cookie, so you want to mix until just combined.
Squeeze the cherries slightly. Cherries can add a lot of moisture to cookies, so to avoid too soft of a cookie its best to squeeze some of the juice out of the cherries before adding them to the dough.
Let the dough rest in the fridge. This is a soft dough, it needs chill time before baking. Chill at least 60 minutes prior to baking and bake when the dough is still chilled.
How to make Cherry Chocolate Cookies:
Prep Time: 15 Min | Chill Time: 1 Hr | Bake Time: 14 Min | Total Time: 1 Hr 30 Min
Makes: 12 Cookies
Ingredients
1 flax egg, (1 tbsp ground flaxseed + 3 tbsp water)
113 g (½ cup) vegan butter, melted
150 g (¾ cup) brown sugar
50 g (¼ cup) granulated sugar
1 tsp vanilla extract
210 g (1¾ cups) all-purpose flour
1 tsp baking soda
32 g (¼ cup) black cocoa powder
kosher salt, to taste
140 g pitted cherries, roughly chopped
Instructions
Beat melted vegan butter, flax egg, both sugars, and vanilla extract in a large bowl with a rubber spatula. Mix until creamed together without any separation.
Fold in the all-purpose flour, baking soda, black cocoa powder, and kosher salt until just combined. Gently fold in the chopped cherries.
Let the dough rest in the fridge for at least 1 hour.
Heat oven to 350°F and line a cookie sheet with parchment paper or silicone baking mat.
Scoop cookie dough into balls and place on the prepared cookie sheet about 2 inches apart. You’ll likely need to do in 2 batches or use 2 cookie sheets.
Bake in heated oven for 14-15 minutes. Let cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely.
Ingredient Notes:
Flax Egg – This replaces egg in recipes and is used to keep the cookies together.
Vegan Butter – This recipe was developed using Becel plant-based butter.
Sugar – This recipe calls for both brown and granulated sugar to achieve the best texture.
All-Purpose Flour – We developed this recipe using the store brand unbleached flour.
Black Cocoa Powder – In Canada you can get this at Bulk Barn. If you can’t find it regular cocoa powder works.
Cherries – This recipe uses fresh sweet cherries. It has not been tested with frozen cherries, so we would not be able to say if it could work.