Cherry Chocolate Mocha Cookies

Cherry chocolate chip cookies loaded with mocha chips have become my favorite dessert for celebrations and quiet afternoons alike. Every bite balances tart cherries, pools of melted chocolate, and a deep mocha richness—with just the right amount of chew for that bakery-style finish. Whether you want to treat yourself or surprise guests, this recipe guarantees cookies that look and taste special.

I first made these for a coffee-themed brunch with friends and ended up sharing the recipe on napkins before breakfast was over. Now they are requested so often I always keep cherries and chocolate chips on hand.

Ingredients

• All-purpose flour: gives structure and softness to your dough. For best results opt for a trusted unbleached brand
• Baking soda: provides lift for a cookie that puffs rather than spreads. Always check the date for freshness
• Salt: sharpens the flavor—sea salt is my pick for clean taste
• Unsalted butter: adds richness and chew. Let it soften for easy creaming
• Brown sugar: delivers moisture and caramel notes. Choose dark brown for deeper flavor
• Granulated sugar: helps the edges get crisp
• Large egg: binds the dough and gives it that perfect crumb
• Vanilla extract: rounds out and deepens the taste. Try a natural extract for the best result
• Dark chocolate chips: melt into pools of chocolatey goodness. Go for bittersweet or at least sixty percent cocoa
• Mocha chips: bring a touch of bold coffee flavor that elevates the whole cookie. Specialty baking aisles often carry these
• Dried cherries: provide sweet tang and chewy texture. Plump and glossy ones work best—avoid shriveled or overly tough cherries

Step-by-Step Instructions

Preheat the Oven:

Set your oven temperature to three hundred fifty degrees Fahrenheit or one hundred seventy five degrees Celsius and line a rimmed baking sheet with parchment paper to prevent sticking

Mix the Dry Ingredients:

In a medium mixing bowl combine your measured flour baking soda and salt. Whisk until evenly distributed to avoid clumps later

Cream the Butter and Sugars:

In a large bowl beat your room temperature butter brown sugar and granulated sugar together until the mixture is pale and fluffy. This step should take at least three minutes to dissolve the sugar and trap air for soft cookies

Add the Egg and Vanilla:

Crack in the egg and pour in the vanilla extract. Mix until completely smooth and glossy with no visible streaks for even baking

Combine Wet and Dry Mixtures:

Gradually add your dry ingredients into the wet mixture in batches slow and steady. Stir by hand or on low speed so you do not overwork the dough

Fold in the Mix-Ins:

Add the dark chocolate chips mocha chips and chopped cherries. Fold gently until all the mix-ins are scattered evenly throughout. The dough will look loaded and that is exactly right

Scoop and Shape:

Using a tablespoon or cookie scoop portion out dough into mounds and set each about two inches apart on the prepared baking sheet. Shaping each into a gentle ball gives you a perfect round cookie

Bake:

Place cookies in the oven for ten to twelve minutes. Look for golden edges but slightly soft centers. Overbaking will make them crunchy rather than chewy

Cool and Enjoy:

Let the cookies cool on their tray for a few minutes before moving them to a wire rack. The centers finish setting as they cool so do not rush this part. Enjoy warm or once fully cooled for firmer texture

Save

My favorite part is hunting for the plumpest cherries. Once my little niece helped me chop them all and ended up declaring she liked the dough better than the finished cookies. It is those sweet moments that turn simple baking into treasured memories.

Storage Tips

Let the cookies cool completely before storing or the warmth may cause sogginess. Keep them in an airtight container for up to four days at room temperature. For longer storage freeze in zip bags for up to three months. Reheat gently in the oven at low temperature to revive the original texture.

Ingredient Substitutions

You can swap dried cranberries for cherries if you prefer a different tangy punch. Milk chocolate also works where you cannot find dark chocolate but the bittersweet kind gives better balance. If mocha chips are tricky to find add half a teaspoon of instant espresso powder to your dough along with extra chocolate chips for a close effect.

Serving Suggestions

Serve these cookies alongside a hot cup of coffee or strong black tea. For celebrations stack them into towers or pack into boxes for a memorable hostess gift. A scoop of vanilla ice cream sandwiched between two cookies turns them into a decadent dessert.

Origin of Cherry and Mocha Pairings

Chocolate chip cookies are an all-time American classic but the cherry and mocha twist brings a European-inspired flavor duo. Dried cherries have been used in sweets across cultures for decades while pairing chocolate and coffee is a nod to Italian and French bakery treats. This recipe brings those flavors together in one irresistible bite.

Recipe FAQs

→ What makes these cookies extra chewy?

Chilling the dough before baking helps keep the cookies soft and chewy by preventing excessive spread in the oven.

→ Can I use fresh cherries instead of dried?

It's best to use dried cherries, as fresh varieties introduce extra moisture and may alter the cookie texture.

→ Are mocha chips essential?

Mocha chips add a delightful coffee flavor, but you can substitute with extra chocolate chips if desired.

→ How can I enhance the flavor?

Use high-quality chocolate and cherries, and sprinkle a little sea salt on top before baking for contrast.

→ How do I store these cookies?

Store in an airtight container at room temperature for up to five days to keep them fresh and soft.