Once chilled, I preheat my oven to 350°F (175°C) and line my baking sheets with parchment paper. Using a cookie scoop or two spoons, I portion out rounded tablespoons of dough, placing them about 2 inches apart on the sheets. For a little extra flair, I press a couple of extra chocolate chips and a cherry piece onto the top of each dough ball. I bake one sheet at a time for 10-12 minutes. The cookies are done when the edges are set and just starting to turn golden, but the centers still look soft and puffy. I pull them out and immediately sprinkle with a tiny pinch of flaky sea salt—this makes the flavors pop. They need to cool on the baking sheet for 5 minutes before I transfer them to a wire rack to cool completely.
Pro Tips for Best Results
My biggest tip is to pat those cherries dry like your cookie’s life depends on it. I tested this three different ways: adding them straight from the jar, rinsing and air-drying, and rinsing and meticulously patting dry with paper towels. The paper towel method was the clear winner. It removed enough moisture to prevent bleeding and sogginess while keeping the cherries plump and flavorful.
For the perfect texture, do not skip the dough chill. I tested baking immediately, chilling for 15 minutes, and chilling for 30+ minutes. The longer chill gave me cookies that spread just enough to be chewy, with a slightly crisp edge and a soft, thick center. The immediate-bake cookies spread thin and were crisp all the way through. The chill makes all the difference in texture and shape.
Use a cookie scoop for uniformity. Not only does it make your cookies look professional, but it also ensures they all bake at the same rate. I used to eyeball it, and I’d end up with some underbaked giants and some overbaked minis. A #40 scoop (about 1.5 tablespoons) gives you the perfect size.
Common Mistakes to Avoid
The first mistake I made was not drying the cherries enough. I just drained them in a sieve. The extra juice turned parts of my dough a strange pink-grey color and made those cookies cakey and dense instead of chewy. Taking a few minutes to lay them on a stack of paper towels and press gently is the most important step for perfect cookies.(See the next page below to continue…)