Easy Double Chocolate Chip Cherry Cookies Recipe

0 Start by grabbing a large mixing bowl and a separate bowl for the dry ingredients.In the smaller bowl, whisk together the flour, cocoa powder, baking soda, and salt until fully combined. Set aside.
1 In a large bowl (or the bowl of a stand mixer), use an electric mixer on low speed to cream the room temperature butter, brown sugar, and granulated sugar until light and fluffy—about 1 ½ minutes.
2 Add in the vanilla extract, egg, and egg yolk. Beat on medium speed just until blended.
3 Slowly mix in the dry ingredients, stirring gently to avoid overworking the dough. You want a thick, chocolatey dough that still feels soft.
4 Use a spatula to fold in the semi-sweet chocolate chips and dried cherries. Scrape down the sides of the bowl so everything’s evenly combined.
5 Cover the dough and chill in the fridge for 15–30 minutes. This helps the chocolate dough hold its cookie form while baking.
6 While the dough chills, heat the oven to 350°F. Line cookie sheets with parchment paper or give them a light mist of cooking spray.
7 Scoop the dough using a cookie scoop (about 3 tablespoons per cookie) and space them out in a single layer on the baking sheet. Leave a little room between each one to spread.
8 Bake for 10–12 minutes until the top of the cookie looks just set and the edges feel firm.
9 Once out of the oven, gently press a few extra chocolate chips into the center of each cookie while still warm. Sprinkle with flaky sea salt for a bakery-style finish.
10 Let them cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.