Cherry Chocolate Chip Cookies with Mocha Chips

I love this recipe because it brings something new to the traditional chocolate chip cookie. The cherries add a pop of tang, while the mocha chips give a deep, espresso-like richness that balances the sweetness perfectly. These cookies are soft in the center, slightly crisp on the edges, and packed with surprises in every bite. They’re great for coffee breaks, holiday cookie trays, or anytime I’m in the mood for something a little different.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1/2 cup unsalted butter, softened

• 1/2 cup brown sugar, packed

• 1/4 cup granulated sugar

• 1 large egg

• 1 teaspoon vanilla extract

• 1 1/4 cups all-purpose flour

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1/2 cup semisweet chocolate chips

• 1/2 cup mocha chips (or espresso-flavored chips)

• 1/2 cup dried cherries, chopped

directions

1. I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a large mixing bowl, I cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

3. I beat in the egg and vanilla extract until smooth and well blended.

4. In a separate bowl, I whisk together the flour, baking soda, and salt.

5. I gradually add the dry ingredients to the wet mixture, stirring until just combined.

6. I fold in the chocolate chips, mocha chips, and chopped dried cherries until evenly distributed.

7. I drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each.

8. I bake the cookies for 9–11 minutes, until the edges are lightly golden and the centers are still soft.

9. I let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe makes 18 cookies. It takes about 15 minutes to prep and 10 minutes to bake, for a total of 25 minutes from start to finish. Each cookie is approximately 180 kcal.

Variations

Sometimes I swap the mocha chips for dark chocolate chunks if I want a richer flavor. I’ve also used dried cranberries instead of cherries for a slightly tart variation. For a hint of spice, I add a dash of cinnamon or cardamom to the dough. And if I’m baking for a crowd, I double the recipe without hesitation—these go fast.

storage/reheating

I store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, I freeze them in a single layer and reheat in the microwave for about 10–15 seconds when I want a warm, soft cookie. The dough also freezes well—I scoop it onto a tray and freeze the portions for fresh cookies anytime.

FAQs

Can I use fresh cherries instead of dried?

I don’t recommend it for this recipe. Fresh cherries add too much moisture and can make the cookies soggy. Dried cherries work best for chewy texture and flavor.

What if I can’t find mocha chips?

I use espresso-flavored chips if available, or I substitute with dark chocolate chips and a teaspoon of instant espresso powder mixed into the dry ingredients.

Can I make these cookies gluten-free?

Yes, I use a 1:1 gluten-free flour blend and make sure all other ingredients are gluten-free. The cookies still bake up soft and chewy.

Do these cookies taste strongly of coffee?

The mocha chips give them a mild, rich coffee flavor, but it’s not overpowering. They’re great even for those who aren’t big coffee drinkers.

How do I keep them soft after baking?

I store them in an airtight container with a slice of bread to help maintain moisture and keep the cookies soft for days.

Conclusion

Cherry chocolate chip cookies with mocha chips are a delicious fusion of sweet and bold flavors that elevate the everyday cookie. With chewy dried cherries, rich chocolate, and just the right amount of coffee kick, they’re the kind of treat I reach for when I want something special but still comforting. Whether for a dessert platter or a cozy afternoon snack, these cookies always leave a lasting impression.