I place the dough balls about 2 inches apart on the sheet and bake for 10-12 minutes. The key is to pull them out when the edges are just barely starting to turn golden, but the centers still look soft and slightly underdone. They will finish setting as they cool on the baking sheet for 5 minutes. I then transfer them to a wire rack to cool completely. That moment of restraint—taking them out before they look “done”—is what guarantees that dreamy, soft, chewy center.
Pro Tips for Best Results
For the most vibrant cherry flavor without a soggy dough, be ruthless about draining your cherries. After chopping them, I actually spread them on a fresh paper towel and pat them dry one more time. Any residual syrup will bleed more during baking, creating a swampy spot around the cherry bits. Taking this extra minute makes a world of difference in the final texture of your cookie.
I’ve tested the dough chilling time three different ways: not at all, 30 minutes, and a full hour+. The hour-plus chill is the clear winner. Not only does it control spread, but it also makes the dough much easier to handle and roll. If you’re in a pinch, you can pop the scooped-but-unrolled dough balls on a plate in the freezer for 20 minutes, but the flavor development won’t be as good as a proper fridge chill.
When rolling the dough balls in sugar, don’t be shy. Roll them so they are completely coated in a thick, sparkly layer of granulated sugar. This creates that delightful, slightly crisp, sugary exterior that contrasts so wonderfully with the soft interior. If the sugar isn’t sticking because your dough is too cold, just roll the ball briefly between your palms to warm it up slightly, then roll in the sugar again.
Common Mistakes to Avoid
My biggest first-time mistake was not creaming the butter and sugar long enough. I mixed them until they were just combined, maybe for a minute. The resulting cookies were flat, heavy, and greasy. Don’t do what I did! You need to beat the butter and sugar for a full 3-4 minutes until it’s visibly lighter in color and fluffy. This incorporates air, which acts as a leavening agent and gives you that perfect, cake-like tenderness.(See the next page below to continue…)