Cherry Mocha Chip Cookies

$- 1 cup unsalted butter, softened to room temperature - 1 cup brown sugar, packed firmly - 1/2 cup granulated sugar - 2 large eggs, at room temperature - 2 teaspoons vanilla extract - 3 cups all-purpose flour, sifted - 1 teaspoon baking soda - 1/2 teaspoon sea salt - 1/2 cup unsweetened cocoa powder - 1 cup dark chocolate chips - 1 cup dried cherries, roughly chopped - 1/4 cup brewed espresso or strong coffee, cooled to room temperature For the butter, choose unsalted for the best flavor. You can use salted butter but cut back on the sea salt. If you do not have dark chocolate chips, try semi-sweet or milk chocolate chips. Dried cherries give a nice tartness. If you can’t find dried cherries, you can use raisins or cranberries. For espresso, strong brewed coffee works well, too. This recipe makes about 24 cookies. Each cookie is a chewy treat packed with flavor. Prep time is 15 minutes, and baking takes about 10-12 minutes. You will want to cool them for a few minutes on the baking sheet before moving them to a wire rack. Enjoy these cookies with a cup of coffee or espresso for a delightful snack! First, preheat your oven to 350°F (175°C). Grab a baking sheet and line it with parchment paper. This helps with easy cleanup later. You can use a cookie scoop or two tablespoons for portioning the dough. Having these tools ready makes baking smoother. In a large bowl, add 1 cup of softened unsalted butter. Then, mix in 1 cup of packed brown sugar and 1/2 cup of granulated sugar. Use an electric mixer to beat them together for about 3-4 minutes. The mixture should be light, fluffy, and pale. Next, add 2 large eggs, one at a time, mixing well after each addition. Blend in 2 teaspoons of vanilla extract and 1/4 cup of cooled espresso. Make sure everything is smooth and well combined. In a separate bowl, whisk together 3 cups of sifted all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of sea salt, and 1/2 cup of unsweetened cocoa powder. Gradually fold this dry mix into the wet ingredients. Use a spatula or wooden spoon to combine. Be careful not to overmix; just blend until you see no flour. Finally, fold in 1 cup of dark chocolate chips and 1 cup of roughly chopped dried cherries. Ensure they are evenly spread in the dough. To make chewy cookies, use room temperature butter. This helps create a soft texture. Mix the butter and sugars well until light and fluffy. This step adds air to your dough. Be careful not to overmix after adding the flour. Overmixing can make cookies tough. For added chewiness, use brown sugar as it retains moisture better than white sugar. Bake the cookies just until the edges are firm but the center is soft. This will keep them chewy. To keep your cookies fresh, store them in an airtight container. This helps maintain moisture and prevents them from getting hard. You can also add a slice of bread to the container. The bread helps keep the cookies soft. For longer storage, freeze the cookies in a zip-lock bag. They stay fresh for up to three months. Just remember to thaw them at room temperature before enjoying. One common mistake is not measuring ingredients properly. Use a kitchen scale for accuracy. This ensures your cookies turn out just right. Another mistake is skipping the cooling time. Letting cookies cool on the baking sheet helps set their shape. Avoid opening the oven door too often while baking. This can cause temperature changes and affect the baking time. Lastly, don’t forget to space the dough mounds on the baking sheet. Proper spacing prevents the cookies from sticking together while baking. {{image_4}} If you need a gluten-free option, swap the all-purpose flour with a gluten-free blend. Make sure to find one that works well in baking. I often use almond flour or oat flour for a nutty flavor. You can also try coconut sugar instead of brown sugar for a lower glycemic option. This change adds a unique taste and gives the cookies a darker color. To boost the flavor, consider adding nuts like walnuts or pecans. They give the cookies a nice crunch. You can also mix in white chocolate chips for a sweet twist. Try using milk chocolate or even semi-sweet chocolate chips for a different taste. Each option creates a new cookie experience. For a festive touch, add holiday spices like cinnamon or nutmeg. These spices create warmth and comfort during the colder months. You can also use dried cranberries instead of cherries for a bright red color around the holidays. Each seasonal change makes the cookies special and fun! To keep your Cherry Mocha Chip Cookies fresh, store them correctly. For short-term storage, place cookies in an airtight container at room temperature. They will stay good for about one week. If you want to keep cookies for a longer time, the freezer is your best friend. They can last for up to three months in the freezer. Choosing the right container matters for cookie storage. Use a plastic or glass container with a tight lid. This helps keep moisture out and keeps your cookies chewy. If you stack cookies, place parchment paper between layers to prevent sticking. Avoid metal containers, as they can trap moisture and make cookies soggy. Freezing cookie dough is simple and smart. First, scoop the dough into mounds on a baking sheet lined with parchment paper. Freeze the mounds for about two hours or until firm. Then, transfer them to a freezer bag. Label the bag with the date and type of cookie. When you want fresh cookies, just bake them straight from the freezer. Add a couple of extra minutes to the baking time. Enjoy the convenience of homemade cookies anytime! You can use semi-sweet chocolate chips. They add a nice sweetness. Milk chocolate chips work too but will change the flavor a bit. If you want a fruity twist, try white chocolate chips. You can even chop up a chocolate bar. Just remember, the taste will shift. Look for cookies with firm edges and soft centers. They should not be too jiggly. The tops will look set, and the cookies should be slightly shiny. Bake them for 10-12 minutes. If they seem too soft, give them a minute more. They will firm up as they cool. Yes, you can prepare the dough in advance. After mixing, cover it tightly and store it in the fridge. It will stay good for about 3 days. You can also freeze the dough for up to three months. Just thaw it in the fridge overnight before baking. We covered ingredients, steps, and tips for making the best cookies. Remember to choose quality ingredients for great taste and texture. Use the tips to make chewy cookies and avoid common mistakes. Explore variations to fit your taste and the season. Finally, store them well to keep your cookies fresh. With these pointers, you can create delicious cookies every time!$

Indulge in the delightful taste of Cherry Mocha Chip Cookies! These sweet treats combine rich chocolate, tart cherries, and a hint of espresso for a flavor explosion. With simple ingredients and easy-to-follow steps, you'll have 24 delicious cookies ready in just 30 minutes. Perfect for any occasion, these cookies are sure to impress. Click through to discover the full recipe and elevate your baking game today!

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Ingredients

1 cup unsalted butter, softened to room temperature

1 cup brown sugar, packed firmly

1/2 cup granulated sugar

2 large eggs, at room temperature

2 teaspoons vanilla extract

3 cups all-purpose flour, sifted

1 teaspoon baking soda

1/2 teaspoon sea salt

1/2 cup unsweetened cocoa powder

1 cup dark chocolate chips

1 cup dried cherries, roughly chopped

1/4 cup brewed espresso or strong coffee, cooled to room temperature

Instructions

Begin by preheating your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper for easy cleanup.

In a large mixing bowl, cream together the softened butter, packed brown sugar, and granulated sugar. Use an electric mixer to beat the mixture on medium speed for about 3-4 minutes, or until it becomes light, fluffy, and pale in color.

Add the eggs to the mixture one at a time, mixing well after each addition to ensure they are fully incorporated. Then, blend in the vanilla extract and the cooled espresso, combining everything smoothly.

In a separate bowl, whisk together the sifted all-purpose flour, baking soda, sea salt, and unsweetened cocoa powder. Gradually fold this dry mixture into the wet ingredients using a spatula or wooden spoon, mixing until just combined—avoid overmixing.

Carefully fold in the dark chocolate chips and the chopped dried cherries, ensuring they are evenly distributed throughout the cookie dough for delightful bursts of flavor.

Using a cookie scoop or two tablespoons, drop generous mounds of dough onto the prepared baking sheet. Make sure to leave adequate space between each mound as the cookies will spread while baking.

Bake in the preheated oven for 10-12 minutes. The cookies should have firm edges while the centers remain slightly soft and chewy.

Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.

Prep Time: 15 mins | Total Time: 30 mins | Servings: 24 cookies

- Presentation Tips: Arrange the cookies artfully on a decorative platter. Serve them alongside a steaming cup of espresso or coffee for dipping. To elevate the look, lightly dust the tops of the cookies with powdered sugar before serving!