New favorite cookie alert! These Chocolate Chunk Cherry Jam Cookies have the best texture. Slightly crisp around the edges, soft and gooey in the middle. It’s like years of trying to figure out how to make my ideal cookie are finally paying off?? There’s been a trend in the baking world recently that involves swirling jam into things like cookie dough, and I’m super here for it. There was a jar of cherry jam in my fridge that was super here for it too.
These cookies are large. They’re big, thick, and full of melty chocolate. It’s the best. How you could want a cookie any other way is beyond me. Strawberry or raspberry jam would be fab options as well, but cherry + chocolate are just so good together. Especially here at the end of summer. (Currently craving all of the fall bakes, but I’m holding out. We’re just not quite there yet!)
These Chocolate Chunk Cherry Jam Cookies keep their delicious texture well, even after a day or two (if they last that long). If you want to get real crazy, I suggest warming one up and topping it with a scoop of ice cream. A dream!
Happy baking, friends 🍒
More Cherry Recipes:
Chocolate Cherry Tart
Bourbon Cherry Cake
Cherry Birthday Cake
Chocolate Chunk & Cherry Jam Cookies
Prep Time: 30 minutes mins
Cook Time: 36 minutes mins
Total Time: 1 hour hr 6 minutes mins
Servings: 16 large cookies
1 cup unsalted butter room temperature1 ½ cups packed dark brown sugar2 large eggs1 tsp vanilla extract3 cups all-purpose flour1 tsp baking soda1 tsp cornstarch½ tsp salt2 cups semisweet chocolate chunks or chips½ cup cherry jam or preservesFlaky sea salt
Preheat oven to 350°F. Line three baking sheets with parchment paper.
In the bowl of a stand mixer, cream butter and sugar on medium speed until light and fluffy. Beat in eggs and vanilla. Add flour, baking soda, cornstarch, and salt. Mix on low speed until combined, scraping the sides of the bowl as necessary. Stir in chocolate chunks.
Place small dollops of cherry jam on the surface of the dough. Use a knife or spatula to swirl it into the dough just slightly. (As you scoop dough, you will need to add more little dollops of jam.)
Using a ¼-cup cookie scoop, scoop dough onto the prepared baking sheets about 2-inches apart. (I placed 6 on two pans and 4 on the third pan.)
Bake, in batches, until lightly crisp around the edges, 10 to 12 minutes. Sprinkle with sea salt. Cool on the pans for 15 to 20 minutes to let them set, then transfer to a wire rack to cool completely.
All text and images ©Bethcakes.
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