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Chewy Double Chocolate Cherry Cookies

Chewy Double Chocolate Cherry Cookies

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
Prep Time 10 minutes
Cook Time 12 minutes
Resting Time 2 hours
Servings 20 cookies
Calories 169kcal
Author Lizet Bowen


  • 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


  • In a medium bowl mix together flour, Dutch-process cocoa powder, baking soda, and salt; set aside.
  • 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.
  • 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.
  • Cover the bowl and refrigerate for at least two hours, or overnight.
  • Line two large baking sheets with parchment paper; set aside. Preheat the oven to 325F/162.7C.
  • Using a measuring spoon, scoop 2 tablespoons of dough and shape into balls and place them 2 inches apart on prepared baking sheets.
  • 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.


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