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Chocolate Chip Cookies With Dried Cherries

These chocolate chip cookies with dried cherries and a sprinkling of sea salt are SO GOOD! This is a thinner, crispier cookie (than I'm known for) but has just the right amount of chewiness in the middle to make everything fabulous. Loaded with flavor I know you will love these!
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Course: Dessert
Cuisine: Cookies
Keyword: Chocolate Chip, Cookies, Dried Cherries, Baking Dessert
Servings: 36 Cookies
Author: Rebecca Firth

Ingredients

  • 1 1/2 cups (330 g) brown sugar, ( packed (use light or dark brown sugar or muscovado))
  • 8 tablespoons (113 g) unsalted butter, ( room temperature)
  • 1/2 cup (112 g) sunflower or grapeseed oil ((or other neutral oil))
  • 1/2 cup (100 g) granulated sugar
  • 2 large eggs, (room temperature)
  • 1 tablespoon (13 g) pure vanilla extract
  • 2 cups (270 g) white whole-wheat flour ((see Flour note))
  • 1 cup (135 g) bread flour ((see Flour note))
  • 2 teaspoons (10 g) baking powder
  • 1 teaspoon (5 g) baking soda
  • 1 teaspoon (6 g) sea salt
  • 2 cups (340 g) dark chocolate (coarsely chopped or chips)
  • 1 cup (128 g) dried tart cherries (coarsely chopped)
  • Sea salt flakes for the tops, (optional)

Instructions

  • Preheat your oven to 350 F (177 C). Line several baking sheet with parchment paper or a silpat.
  • In an electric stand mixer fitted with the paddle attachment, cream your brown sugar, butter, oil and granulated sugar on medium speed until fully incorporated; about 4 to 5 minutes. Add the eggs + vanilla and mix on medium until everything is fluffy and well blended; about 1 minute more.
  • In a medium bowl whisk together whole wheat flour, bread flour, baking powder, baking soda and sea salt.
  • Dump the flour mixture into the electric stand mixer and mix on low until the cookie dough is barely blended. You still want to see streaks of flour. Take the bowl out of your stand mixer and fold in the chocolate and cherries until just mixed.  
  • Roll into balls of about 2 tablespoons each and allow about 2 inches of space between the dough balls. I like to freeze the dough balls for about 10 minutes prior to baking...this step is optional, but I like how it helps the cookie maintain their shape whilst baking (I don't like super flat cookies).
  • Bake the cookies in the center of the oven for about 12-13 minutes. Fresh out of the oven, sprinkle with the sea salt flakes. Allow to cool on the baking sheet for 5 minutes post baking and then move to a cooling rack to finish cooling down.
  • You're done. They're a revelation, am I right?

Notes

Butter & Oil

You can omit the oil and use an additional 8 tablespoons butter (113 g/4 ounces)  in its place. It will change the taste and texture of the cookie a bit, but will still be delicious.

Flour for this Cookie

I love white whole-wheat flour. It makes the cookies come out lighter than if you use regular whole-wheat flour. However, if you don't have white whole-wheat flour, I would substitute it with regular all-purpose flour. Additionally, you can use all-purpose flour for the bread flour as well!
One last quick note on flours. I have only tested with the flours listed in the recipe. I use these flours often in my cookie and baking recipes...so if you get them, I'll have lots of recipes for you to use them with. I wouldn't have you go to the trouble of using different flours if I didn't think it was worth it.
If you happen to make these cookies using other flours, would you please note your results in the comments below so others can see? Thank you so much!! 
Click here to see more bread flour recipes! 

Mixer

This recipe doesn't need to be made in a mixer; feel free to use a spatula!

Chilling/Freezing Your Dough

You can put the dough, wrapped tightly in plastic wrap, in the fridge for several days at this point, if you want to make the cookies another day. Additionally, you could also roll the dough into balls, freeze in a single layer on a cookie sheet and then shove them in a resealable plastic bag and put back in the freezer to have cookies on-demand...just add a minute or two to the bake time.
Thanks for baking with me! Please rate + comment this recipe and tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo