New This Month

Chewy Chocolate Chunk-Cherry Cookies


These crave-worthy cookies have a kiss of cherry and make a sweet valentine when sealed with a personalized cherry-hearts tag. Try swapping the cherries for dried cranberries, which are just as tart and a cinch to find.

  • Prep:
  • Total Time:
  • Yield: Makes about 40

Source: Martha Stewart Living, February 2011


  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 3 sticks unsalted butter, room temperature
  • 2 cups packed light-brown sugar
  • 1 cup granulated sugar
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • 12 ounces semisweet chocolate, coarsely chopped (2 1/2 cups)
  • 8 ounces dried cherries (1 1/2 cups)


  1. Preheat oven to 375 degrees. Whisk together flour, baking soda, and salt. Beat butter and sugars until pale and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla, then flour mixture. Beat in chocolate and cherries. Refrigerate dough for 1 hour.

  2. Roll dough into 1 3/4-inch balls (about 3 tablespoons each), and arrange on parchment-lined baking sheets, spacing about 3 inches apart. Bake until edges are golden, 12 to 14 minutes. Let cool on sheets set on wire racks for 10 minutes. Transfer cookies to racks; let cool completely.

Cook's Notes

Cookies can be stored at room temperature for up to 3 days.

Reviews Add a comment

  • travelbugderek
    29 JUN, 2016
    Martha RARELY fails me, but these cookies did NOT turn out as I had hoped. Despite making them EXACTLY as instructed, including an hour in the freezer, they browned too quickly and were too flat. I have had mix success with her chocolate chip/chunk cookies in the past. I guess I need to find a better recipe!