These cookies live at the intersection of tart and sweet, with a satisfying chew and pockets of chocolate in every bite. I love how the dried cherries cut through the richness of the chocolate, and the pecans give a toasty crunch that keeps the texture lively. They’re straightforward to make and forgiving enough for a weekday batch or a weekend bake-off.

I developed this version to be simple: no temperamental chilling regimes, no fussing with mixers beyond a paddle attachment, and a reliable bake time that produces soft centers and lightly golden edges. The dough comes together quickly, and the few thoughtful steps—like gently flattening the dough mounds before baking—make a real difference in how evenly the cookies spread.

If you’re short on time, these cookies still behave well. If you want to be fancy, press extra chocolate on top right when they come out of the oven for photo-ready shine. Below you’ll find the ingredient notes, the exact baking steps I follow, and practical tips that save batches from going sideways.

Ingredient Notes

Knowing why each ingredient matters helps you troubleshoot and tweak without guessing. This recipe balances sugars and fat so the cookies stay chewy while the edges crisp slightly. The mix of white and milk chocolate provides contrast: the white melts into creamy pockets, while the milk gives richer chocolate hits. Dried tart cherries add bright acidity so each bite feels balanced rather than cloying.

Pay attention to butter temperature and how you incorporate dry ingredients. Room-temperature butter creamed with both sugars traps air, giving a light lift, while minimal mixing after adding flour keeps the crumb tender. Pecans provide structure and flavor—roasting them beforehand deepens their nuttiness and reduces moisture.

Ingredients

½ cup butter, at room temperature — provides fat for tenderness and helps cookies spread.
½ cup sugar — adds sweetness and helps with crisping around the edges.
½ cup brown sugar — gives moisture and chew thanks to the molasses.
2 teaspoons vanilla — rounds and lifts the other flavors.
1 egg — binds the dough and contributes to chew.
½ teaspoon baking soda — a leavening agent that promotes even rise and slight lift.
1 ½ cups flour — the structure of the cookie; measure carefully for consistent texture.
¼ teaspoon salt — balances sweetness and enhances flavor.
¾ cup coarsely chopped white chocolate — melts into creamy pockets and adds sweetness.
½ cup coarsely chopped milk chocolate — provides richer chocolate notes and texture.
1 cup dried tart cherries — adds bright, tart bites that contrast the chocolate.
½ cup coarsely chopped pecans (roasted is preferred) — for crunch, nuttiness, and balance; roasting intensifies flavor.

Chewy Cherry Chocolate Chunk Cookies in Steps

Preheat the oven to 350°F. Line baking sheets with parchment paper and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine ½ cup butter (room temperature), ½ cup sugar, and ½ cup brown sugar. Beat on medium speed until light and fluffy, about 2–3 minutes.
Add 1 egg and 2 teaspoons vanilla. Beat just until combined, stopping once the mixture is uniform and scraping down the sides of the bowl as needed.
Add 1 ½ cups flour, ½ teaspoon baking soda, and ¼ teaspoon salt to the bowl. Mix on low speed until the dry ingredients are just incorporated; do not overmix.
Fold in ¾ cup coarsely chopped white chocolate, ½ cup coarsely chopped milk chocolate, 1 cup dried tart cherries, and ½ cup coarsely chopped pecans. Do this with the mixer on low for a few seconds or by hand with a wooden spoon until evenly distributed.
Using a tablespoon or a cookie disher, scoop rounded tablespoonfuls of dough and place them about 2 inches apart on the prepared baking sheets.
Gently press each mound of dough with the heel of your hand to slightly flatten the tops so they spread evenly while baking.
Bake in the preheated oven until the cookies are just set and lightly golden around the edges, about 12 minutes.
Let the cookies cool on the baking sheets for about 5 minutes, then transfer them to a wire rack to finish cooling.

Why It Deserves a Spot

These cookies are reliably chewy, never dry, and they hit multiple texture notes: soft center, crisp edge, toasted nuts, and melty chocolate. The dried tart cherries prevent sweetness from becoming cloying—they cut through it. They’re easy to scale: the technique and timing are forgiving, so you can bake a small batch or multiple sheets without losing quality.

They travel well and keep their texture for a couple of days when stored correctly. Serve them warm with a glass of milk or at room temperature in a cookie tin; both work beautifully. They’re also a great make-ahead option—freeze dough balls and bake straight from frozen when you want fresh cookies fast.

Quick Replacement Ideas

Swap the ¾ cup coarsely chopped white chocolate and ½ cup coarsely chopped milk chocolate proportions if you prefer one flavor more prominent—use more white or more milk chocolate as desired.
Omit the ½ cup coarsely chopped pecans if you need a nut-free cookie; the structure will still be fine but add an extra spoonful of chocolate instead for texture.
If you’d rather a less tart bite, reduce the 1 cup dried tart cherries slightly and increase the white chocolate by a similar visual volume, keeping overall mix-ins balanced.
Use roasted pecans (as noted) for a deeper, toastier flavor; if your pecans are raw, toast them briefly in a dry skillet before chopping.

Setup & Equipment

Stand mixer with paddle attachment — makes creaming butter and sugars effortless; a hand mixer works too.
Mixing bowls — one for wet and one for dry, or mix everything in the stand mixer bowl as directed.
Tablespoon or cookie disher — for even, consistent cookies.
Baking sheets lined with parchment paper — promotes even baking and easy cleanup.
Wire rack — cools cookies quickly and prevents sogginess from trapped steam.

Missteps & Fixes

Cookies spread too much

Cause: Butter too soft or dough too warm. Fix: Chill the dough briefly on the baking sheet for 10–15 minutes before baking or ensure butter is merely room temperature, not greasy.
Cause: Overflattening. Fix: Press gently—enough to level, not to make a pancake.

Cookies are cakey or dry

Cause: Too much flour from packing the measuring cup. Fix: Spoon flour into the measuring cup and level off instead of scooping directly.
Cause: Overbaking. Fix: Take them out when edges are just lightly golden; centers will finish setting on the sheet.

Cookies are greasy or flat

Cause: Under-creaming or incorrect sugar ratios. Fix: Beat butter and sugars until light and fluffy for the suggested 2–3 minutes.

In-Season Swaps

This recipe is built around dried tart cherries because they’re consistent year-round. If your pantry is stocked differently, adjust the mix-ins from what’s listed rather than introducing new elements—more white chocolate for a sweeter bite, or extra milk chocolate for deeper cocoa notes. If your pecans are especially fresh or oily, give them a short roast so they won’t add too much grease to the dough.

Insider Tips

Measure flour accurately. Too much flour dries out these cookies. Spoon and level or use a kitchen scale for best results.
Scrape down the bowl. After adding the egg and vanilla, scrape the bowl so there’s no pocket of unmixed butter or sugar.
Coarse chopping matters. Chunky chocolate and nuts distribute texture better than finely chopped bits.
Watch the bake time closely. Cookies continue to set after you remove them from the oven; pull them when edges are light golden and centers still look slightly soft.
Press a few extra chocolate chunks on top right after baking if you want that bakery look and shiny pockets of melted chocolate.

Storage Pro Tips

Room temperature: Store cooled cookies in an airtight container for up to 3 days to maintain chew. Layer with parchment to prevent sticking.
Freezing baked cookies: Freeze on a tray until firm, then transfer to a sealed container. Thaw at room temperature for 30–60 minutes before serving.
Freezing dough: Scoop dough onto a lined tray and freeze solid, then move the frozen dough balls into a sealed bag. Bake from frozen—add 1–2 minutes to the bake time if needed.

Your Questions, Answered

Can I make the dough ahead? Yes—dough balls freeze well and can be baked straight from frozen. Alternatively, refrigerate for a day for slightly improved flavor depth.
Can I substitute other nuts? The recipe calls for pecans; if you must swap, use something with similar texture and toast it first. Be mindful of allergies.
How do I get chewier centers? Avoid overbaking and remove the cookies when the centers still look slightly soft. Let them finish on the sheet for the best chew.
Can I use chocolate chips instead of chopping bars? Yes. Use coarsely chopped chocolate or large chips for similar pockets of melt.

Save & Share

If you bake a batch, take a moment to note any small tweaks you made—those adjustments help next time. These cookies are great to gift because they travel well and look special without extra effort. If you enjoyed this recipe, save the post and share a photo with your notes: I love seeing how home bakers make recipes their own.

Happy baking—may your oven run true and your chocolate be plentiful.

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Chewy Cherry Chocolate Chunk Cookies

Soft, chewy cookies studded with white and milk chocolate chunks, dried tart cherries, and pecans.

Prep Time26

Cook Time41

Total Time1 37

Servings: 4 servings

Ingredients

1/2 cup butter at room temperature
1/2 cup sugar
1/2 cup brown sugar
2 teaspoons vanilla
1 egg
1/2 teaspoon baking soda
1 1/2 cups flour
1/4 teaspoon salt
3/4 cup coarsely chopped white chocolate
1/2 cup coarsely chopped milk chocolate
1 cup dried tart cherries
1/2 cup coarsely chopped pecans roasted is preferred

Instructions

Preheat the oven to 350°F. Line baking sheets with parchment paper and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine ½ cup butter (room temperature), ½ cup sugar, and ½ cup brown sugar. Beat on medium speed until light and fluffy, about 2–3 minutes.
Add 1 egg and 2 teaspoons vanilla. Beat just until combined, stopping once the mixture is uniform and scraping down the sides of the bowl as needed.
Add 1 ½ cups flour, ½ teaspoon baking soda, and ¼ teaspoon salt to the bowl. Mix on low speed until the dry ingredients are just incorporated; do not overmix.
Fold in ¾ cup coarsely chopped white chocolate, ½ cup coarsely chopped milk chocolate, 1 cup dried tart cherries, and ½ cup coarsely chopped pecans. Do this with the mixer on low for a few seconds or by hand with a wooden spoon until evenly distributed.
Using a tablespoon or a cookie disher, scoop rounded tablespoonfuls of dough and place them about 2 inches apart on the prepared baking sheets.
Gently press each mound of dough with the heel of your hand to slightly flatten the tops so they spread evenly while baking.
Bake in the preheated oven until the cookies are just set and lightly golden around the edges, about 12 minutes.
Let the cookies cool on the baking sheets for about 5 minutes, then transfer them to a wire rack to finish cooling.