Cherry and Chocolate Chip Cookies

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“Bon Appetit July 2008”
30 cookies

Ingredients Nutrition


  1. Preheat oven to 375°F.
  2. Line 2 baking sheets with parchment paper.
  3. Bring cherries, cherry liqueur and 2 tablespoons water to boil in small saucepan. Remove from heat and let soak 15 minutes. Drain cherries, pat dry.
  4. Whisk flour, salt, and baking soda in medium bowl.
  5. Using electric mixer, beat butter and both sugars in large bowl until creamy.
  6. Add eggs and both extracts and beat to blend.
  7. Add flour mixture and beat on low just to blend.
  8. Stir in cherries and all chocolate chips.
  9. Scoop tablespoonfuls of dough onto prepared baking sheets, spacing 1 inch apart.
  10. Bake cookies until edges are light golden, turning baking sheets halfway through cooking, about 13 minutes.
  11. Transfer to rack and cool.
  12. Can be made 3 days ahead, store airtight at room temperature.

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