Chocolate Chip Cherry Cookies

Published on September 25, 2011

Based on a recipe from Bobby Flay.



Chocolate Chip Cherry Cookies
Author: Butte Creek Mill
Serves: 2 dozen cookies
  • 1 cup plus 1.5 tablespoons Unbleached White Flour
  • 1/3 teaspoon kosher salt
  • 1/3 teaspoon baking soda
  • 1 stick unsalted butter
  • 1 cup granulated sugar
  • 1/3 cup brown sugar
  • 3/4 teaspoon pure vanilla
  • 5 ounces semi-sweet chocolate chips
  • 4 ounces chopped 60% cocoa chocolate
  • 1/2 cup dried cherries
  • 2 eggs
  1. Preheat the oven to 375 degrees F. Line baking sheet with parchment paper or silicon pads.
  2. Whisk together the flour, salt and baking soda in a large bowl.
  3. Place the butter in the bowl on an electric stand mixer fitted with paddle attachment and beat until smooth, about 1 minute. Add the sugars and continue mixing, scraping down the sides and bottom of the bowl until light and fluffy, about 2 minutes longer. Add the eggs, 1 at a time, and the vanilla extract, beating until incorporated.
  4. Add half of the flour and mix until just incorporated. Add the remaining flour, again mixing until just combined. Remove the bowl from the stand and fold in the chocolate chunks.
  5. Using a small ice cream scoop, spoon the dough onto a baking sheet, leaving at least 2 inches between each cookie and bake on the middle rack until the cookies are lightly golden brown and still soft in the middle, about 11 minutes. Let cookies rest for 2 minutes on the baking sheet before removing them to a baking rack with a wide metal spatula. Let the cookies cool on the baking rack for a few minutes before eating. Repeat with remaining dough.


  1. Tamara on 2011 at 7:49 pm

    This looks like a great cookie, but it doesn’t specify how many eggs to use. Can you specify? Thanks.

    • Butte Creek Mill on 2011 at 9:51 pm

      Our apologies! It’s 2 eggs