Chewy Double Chocolate Cherry Cookies

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Chocolate lovers, this one’s for you! These cookies are perfectly soft and chewy, loaded with chocolate chunks and cherries. Perfectly delicious!

My boys and I have been enjoying all things cherry lately. For his birthday last week, my son asked for cherry cinnamon rolls, which I found to be amazing.

For our cookies today, I added maraschino cherries and dark chocolate chunks, and yes, every bite was delicious and we devoured the entire batch in one day.

I love chewy cookies. A few years ago, I was baking chocolate chip cookies every few weeks trying to find a cookie that would stay chewy even the next day.

Although cookies are best eaten right out of the oven, sometimes you just want to bake the whole batch and have some left for your coffee the next day.

I kind of gave up. I had way too many cookies and no luck with chewy ones until I discovered a secret, that I don’t want to keep to myself. Did you know you can add Karo® Corn Syrup to any of your chocolate chip cookie recipes and make it chewy?

Yeap. It sounds simple, and it is. You can substitute 1/4 cup of the sugar in your recipe for 1/4 cup of Karo® Corn Syrup.

How to Make Chewy Cookies

Karo® Corn Syrup adds moisture to your dough along with brown sugar and that combined with the protein in the flour and eggs, makes for a chewy cookie.

Karo® Corn Syrup​ is the leading corn syrup brand with over 100 years of quality and trust from multiple generations. I’ve been using Karo® Corn Syrup​ for a number of years (I actually take a few bottles back to Paraguay to make my favorite pecan pie).

Karo® Corn Syrup​ has other great benefits, besides chewier cookies. Corn syrup can enhance flavors, help your recipes brown, and even helps with freshness of recipes.

Baking Chewy Cookies

Before baking, let your cookie dough rest in the refrigerator for at least 2 hours. Even better, overnight.

It not only allows you to make cookies ahead of time but chilling your dough before baking solidifies the butter in the cookies. As they bake, the butter in the takes longer to melt than room-temperature butter. And the longer the butter remains solid, the less your cookies will spread.

For this recipe, the oven temperature is low. And even though it’s low, those 10 to 12 minutes is just the right time.

Let them cool in the pan for 3 minutes before removing them to a cooling rack.

I hope you enjoy baking these chewy double chocolate cherry cookies and try Karo® Corn Syrup​ in your next baking. Share the secret ingredient to chewier cookies!

If you want to see more cookie recipes made with Karo Corn Syrup, check out their site here.

5 from 6 votes

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Chewy Double Chocolate Cherry Cookies

Prep Time

10 mins

Cook Time

12 mins

Resting Time

2 hrs

 

Chocolate lovers, this one is for you! These cookies are perfectly soft and chewy, loaded with chocolate chunks and cherries. Perfectly delicious!

Course: Dessert

Cuisine: American

Servings: 20 cookies

Calories: 169 kcal

Author: Lizet Bowen

Ingredients

• 1-1/2 cups all-purpose flour (180g)
• 3 tablespoons unsweetened Dutch-process cocoa powder (22.5g)
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter at room temperature (113g)
• 3/4 cup dark brown sugar packed (150g)
• 1/4 cup Karo® Corn Syrup​
• 1 egg
• 1 cup dark chocolate chunks
• 1/2 cup chopped maraschino cherries, rinsed and pat dry

Instructions

1. In a medium bowl mix together flour, Dutch-process cocoa powder, baking soda, and salt; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed until light and fluffy; about 4 minutes. Add brown sugar, corn syrup, and egg and beat until well combined.
3. Beat in the flour mixture. Mix in the chocolate chunks and cherries until just combined. Be sure not to over mix the dough at any point.
4. Cover the bowl and refrigerate for at least two hours, or overnight.
5. Line two large baking sheets with parchment paper; set aside. Preheat the oven to 325F/162.7C.
6. Using a measuring spoon, scoop 2 tablespoons of dough and shape into balls and place them 2 inches apart on prepared baking sheets.
7. Bake one sheet at a time, for 10-12 minutes, or until the edges are set. Allow cookies to cool on the baking sheet for 3 minutes before transferring them to a wire rack to cool completely.

Recipe Notes

Stored in an airtight container, for up to 5 days.

For more inspiration visit the Karo® Corn Syrup cookie and bar recipe page.​

More cookie recipes:

Chocolate Avocado Cookies (dairy-free)

Orange-White chocolate oatmeal cookies