Ingredients
Scale
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- ½ cup coffee-flavored chocolate chips
- ¾ cup dried cherries, roughly chopped
Instructions
- Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats to prevent sticking and ensure even baking.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until thoroughly combined. Set this dry mixture aside for later use.
- In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and light brown sugar. Beat on medium speed for 2-3 minutes until the mixture is light, fluffy, and pale in color.
- Add the large eggs one at a time, beating well after each addition to fully incorporate. Stir in the vanilla extract until just combined.
- Gradually add the dry ingredient mixture (from step 2) to the wet ingredients. Mix on low speed until the flour is just incorporated and no dry streaks remain. Be careful not to overmix the dough.
- Gently fold in the semi-sweet chocolate chips, coffee-flavored chocolate chips, and chopped dried cherries until they are evenly distributed throughout the cookie dough.
- Drop rounded tablespoons of dough (or use a 1.5-inch cookie scoop) onto the prepared baking sheets, ensuring to leave about 2 inches of space between each cookie to allow for spreading.
- Bake for 10-12 minutes, or until the edges of the cookies are golden brown and the centers are just set. They may still look slightly soft in the middle, which is perfect for a chewy texture.
- Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes. This allows them to set before carefully transferring them to a wire rack to cool completely.
Notes
For an intensified coffee flavor, consider adding an extra teaspoon of instant espresso powder to your dry ingredients alongside the flour. Chilling the dough for at least 30 minutes (or up to 24 hours) can help prevent spreading and deepen the flavors for an even chewier cookie. If you can’t find coffee-flavored chocolate chips, simply use regular semi-sweet chips and incorporate 1-2 teaspoons of instant espresso powder into the dry ingredients for that delightful mocha kick! Store leftover cookies in an airtight container at room temperature for up to 3-4 days, or freeze baked cookies for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (3 cookies)
- Calories: 450
- Sugar: 35g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 70mg