These soft, chewy cookies blend tart cherries, rich chocolate, and bold mocha chips for the ultimate coffeehouse-inspired treat.

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

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Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.

Beat in egg and vanilla until well combined.

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

Gradually add dry ingredients to wet ingredients and mix until just combined.

Fold in chocolate chips, mocha chips, and chopped dried cherries.

Drop dough by rounded tablespoons onto the prepared baking sheet, spacing 2 inches apart.

Bake for 9–11 minutes, or until edges are golden and centers remain soft.

Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

For extra espresso flavor, add 1/2 tsp instant espresso powder to the dough.

Substitute white chocolate chips or dark chocolate if desired.

Store cookies in an airtight container for up to 5 days.

Freeze dough balls for future baking—no thawing needed.

Great for cookie swaps, holiday trays, or pairing with coffee.