Chewy Cherry Chunky Chocolate Cookies

Adapted from recipe by Mark Bittman from

How to Cook Everything

Makes 18 to 20 large cookies


230g (8 oz) butter, room temperature

130g (4.5 oz) sugar

160g (5.6 oz) brown sugar

2 large eggs

250g (8.8 oz) flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon vanilla extract

1 cup good quality chopped chocolate

1 cup dried cherries


Begin by preheating your oven to 190 degrees C (375 degrees F). 

Using an electric beater, cream together the butter and both sugars.  Then add the eggs one at a time, mixing well after each addition to make sure they are well blended.

Sift the flour, baking soda and salt together in another bowl.  Add the dry ingredients to the butter, sugar and egg mixture, beat for a moment to combine.  Lastly add the vanilla extract, and stir in the chunks of chocolate and dried cherries.

Line a baking sheet with non-stick parchment paper, and drop spoonfuls of the cookie dough onto the baking sheet.  They will spread a lot, so make sure they are spaced well apart.

Bake until the cookies are lightly browned, about 10 minutes, and then cool on the baking sheet for a further 2 minutes, before transferring to a rack to finish cooling.

Store in an airtight container.

Alternatively, you can drop spoonfuls of the cookie dough onto a baking sheet and freeze immediately.  Then drop your balls of frozen cookie dough into a freezer bag to take out and bake any time you feel like a fresh, warm cookie - simply add another couple of minutes to the baking time.