Photo: Becky Luigart-Stayner
30 cookies (serving size: 1 cookie)

Try this cookie recipe that contrasts the tartness of the cherries with the cocoa and chocolate chips for an elegant, and delicious, addition to your holiday table.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, baking powder, baking soda, and salt, stirring with a whisk. Place sugar and butter in a large bowl; beat with a mixer at high speed until well blended. Add vanilla and egg; beat well. With mixer on low speed, gradually add flour mixture. Beat just until combined. Fold in cherries and chocolate chips.

Step 3

Drop by tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 12 minutes or just until set. Remove from oven; cool on pans 5 minutes. Remove from pans; cool completely on wire racks.

Ratings & Reviews

SarahSous's Review

March 23, 2014
These have become a favorite. One of the folks in my foodie group brought them to a picnic and I've been making them ever since. I do use sour dried cherries - keep the proportions the same but only bake for 11 mins. Mine aren't gritty or dry - use ghiradhelli dark chocolate cocoa and chips. I like the sour and bitter sweet contrast.

Nurse74's Review

May 09, 2013
I used Can't believe its not butter for butter, egg beaters for the egg, extra choc chips+cranberries (instead of cranberries) and it tasted delich! Not dry at all! No additional water needed. Cooked 12" moist like a brownie & still tart. Cookies barely rose. Make about 3 dzn cookies when using moderate tsp of dough. Will make again but double the recipe to make larger cookies.

lauraevers's Review

January 01, 2013
Great cookies. I did cut the cherries in pieces and steeped in boiling water then strained before adding to dough. Also mixed milk chocolate and semi sweet chips because that is what I had. Went fast.

JudyRiggie's Review

December 22, 2012

JudyW77's Review

December 18, 2012
I made the recipe as written and the chocolate cookie was OK however I could not taste either the cherries or the chocolate chips. We do not eat cookies often and I made these for holiday plates where I'm willing to splurge on the calories so perhaps I should stay away from Cooking Light recipes? If I were to make them again I would certainly increase the amount of both the cherries and the chocolate chips.

VirginiaLaurie's Review

December 15, 2012
Adding these to my Christmas cookies! My husband liked the crispy exterior. Great flavor!

starby135's Review

June 16, 2012
These are so good! I took other people's advice and baked for 10.5 minutes and turned out to be perfect. Even my boyfriend who normally doesn't like cherries loved these cookies.

hilaryjarman's Review

March 19, 2012
This is pretty much exactly like the recipe I use ( except the one I use is a bigger batch and has more goodies. I make tons of cookies, but these are some of my absolute favorite. You can't go wrong with them!

Tharavn66's Review

February 15, 2012
Superb cookies! Big chocolate flavor. I used craisins and it tasted great. However, I would prefer a slightly chewier cookie. I baked a full 12 minutes. Maybe the next time I should bake them for 10 minutes. And I got exactly 30 cookies as the recipe said. Next time I plan on adding instant coffee and omitting the craisins and doubling the chocolate chips. I am sure it will taste great. Thumbs up for this recipe!

EmmyAnn's Review

December 12, 2011
I love love love these cookies!! I'm a chocolate AND cherry fiend so this cookie really is the best of both worlds. I agree with other reviewers on upping the butter to 1/2 cup. But for me 14 minutes in the oven like a previous poster was a little too long and left the cookies a bit dryer than I would have wanted. Next time I'll stick with the 12 minutes and I think they'd be absolutely perfect!