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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
Chewy Chocolate Chunk-Cherry Cookies

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 Note

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

Reviews (17)

  • Happy_Birthday_Dr_Seuss 4 Feb, 2013

    Chewy Chocolate Chunk-Cherry Cookies
    Russell' Sunday Dinner
    Nutritious and Delicious!

  • ELLH 16 Jan, 2013

    Wow and yum! My husband and I made these together and it turned out great for us. The recipe was halved and only 2 tablespoons of the dough was used to form the cookie ball (though next time we'll make them smaller).
    Refrigerating the dough definitely helps the cookie from spreading too much (so if you skipped this step, this may explain why your cookies spread too much). For the flatness, check the shelf life of your baking powder/soda. Our cookies came out just fine. We will bake these again.

  • jg_mpls 11 Feb, 2011

    They turned out yummy for us. I did bake them for less time than suggested and turned the temp down 15-25 degrees. See how they turned out:

  • Candid30720 8 Feb, 2011


  • davidjan1 8 Feb, 2011

    I followed mykele's suggestions and used 1/2 cup shortening in place of one stick of butter and only 3 eggs. I also cooked them 11-12 minutes so they didn't get too dark. They did not overly flatten out and tasted great!.

  • grazianolinda 8 Feb, 2011

    My new favorite cookie. I used about a tablespoon of dough, the recipe suggested size just seemed to big for our household. They turned out moist, chewy, and FLAT, just the way a cookie should be. I love these cookies, can't wait to make them again.

  • mykele 6 Feb, 2011

    I would guess tjhat the last posted comment was dated a year ago that
    none of the commenters will see my comment...I would try two sticks
    of butter and 1/2 a cup shortening to prevent the spreading. The flour
    amount seems right for that amount of butter/shortening. I would also
    use three eggs. Have fun tweeking the ingredients. Mykele

  • ilovemybabies08901 6 Feb, 2011

    After reading the comments I was afraid to try these. I normally don't check the recipes on the web site, but in LIVING the amount of salt was not indicated so I looked here for the amount. I tried the "Torie's Cherry Chocolate-Chunk Cookies" that were recommended below and they turned out great. The kids really liked them even with the tart dried cherries.

  • Geenette 6 Feb, 2011

    I too had a bad experience with these cookies. Flat and spread out too much. Also undercooked at 12-14 minutes. Too expensive to make and not turn out right. However, the birds liked them. JMC

  • kristhom 6 Feb, 2011

    I have a VERSION of this cookie in my cookbook TWICE, both from MSL, that does work. Called either "Torie's Cherry Chocolate-Chunk Cookies" or "Oatmeal Toffee Cookies", the recipes are both still on the site. Key differeces: there IS baking soda, only one egg, less butter, more sugar, plus oatmeal and toffee pieces. I have used Heath Bar chips in lieu of choc chunks and toffee pieces (available where you find chocolate chips). Good luck!

  • Rosemary730 6 Feb, 2011

    Thanks for the comments. I was going to make thes and now I am NOT!!

  • Ploren 4 Feb, 2011

    Does anyone at MSL actually try the recipes? I am pissed!!! What a waste of expensive ingredients....wish I had read reviews before I tried them. Now I have to rush out and buy a dessert for my company!!

  • lapromogal 2 Feb, 2011

    It's all the butter that causes this flatness. Try her recipe for double chocolate chunk cookies but instead of the chocolate chunks as the cookies are already chocolate, add in the cherries. They turn out fantastic and chewy and not flat at all.

  • tonzetich 1 Feb, 2011

    I agree with the previous comments. Flatter than my pancakes. I baked these for a special occasion, but couldn't serve them. Good chocolate and the dried cherries were too expensive for this to have failed.

  • Westchesterbaker 31 Jan, 2011

    Wondering if baking powder was eliminated from this recipe as mine came out as flat as a pancake and not chewy at all. They look nothing like the picture although they taste pretty good. Disappointing as I thought they were expensive to make.

  • Kansascookster 24 Jan, 2011

    These did not work for me either. I am wondering if the amount of sugars, butter and eggs is correct.

  • bakerboop 19 Jan, 2011

    help. i tried this twice now. they are cakey, dark and not at all chewy. they look nothing like the pic. my daughter tried too wth the same results. help! is 4 eggs really correct?

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