Brown Butter Dark Chocolate Cherry Cookies
These brown butter dark chocolate cherry cookies are what summer cookie dreams are made of. Rich, nutty brown butter creates a chewy, bakery-style cookie that’s packed with pools of melted bittersweet chocolate and juicy fresh cherries in every bite. Finished with a sprinkle of flaky sea salt, they’re the perfect balance of sweet, tart, and deeply chocolatey.
If you’re looking for a cookie that feels just a little more elevated than your classic chocolate chip cookie, this recipe is one you’ll come back to every cherry season.
Why You’ll Love This Recipe
- Rich, nutty brown butter in every bite
- Loaded with fresh summer cherries
- Pools of melted bittersweet chocolate
- Thick, chewy bakery-style texture
- Easy to make with simple ingredients
- Perfect balance of sweet and tart flavors
- Finished with flaky sea salt for the ultimate bite
Ingredient Notes
Brown Butter
Browning the butter adds incredible caramelized, nutty flavor that takes these cookies to another level. Don’t skip this step—it’s what makes these cookies so special.
Fresh Cherries
Fresh sweet cherries add bursts of juicy flavor throughout the cookies. Pat them dry after chopping to remove any excess moisture before folding them into the dough.
Bittersweet Chocolate
Skip the chocolate chips and use a chopped bittersweet chocolate bar instead. It creates beautiful pools of melted chocolate throughout each cookie.
Almond Extract
Just a small splash enhances both the cherries and the chocolate. It’s optional, but highly recommended.
Flaky Sea Salt
A sprinkle of flaky sea salt after baking balances the sweetness and makes the chocolate flavor pop.
Tips for the Best Cherry Cookies
- Allow the browned butter to cool before mixing the dough.
- Pat the chopped cherries dry with paper towels to prevent excess moisture.
- Chill the dough for at least 1 hour—this helps prevent spreading and deepens the flavor.
- Press a few extra chocolate chunks and cherry pieces into the tops of each cookie before baking for that bakery-style look.
- Slightly underbake the cookies. They’ll continue baking on the hot baking sheet as they cool.
Frequently Asked Questions
Can I use frozen cherries?
Fresh cherries are best, but frozen cherries can work. Thaw them completely, drain well, and pat them very dry before adding them to the dough.
Can I use chocolate chips?
Yes! I used chopped chocolate in the batter then topped with chocolate chips once the cookie dough balls were about to bake. If you don’t have chopped chocolate, you can use chocolate chips entirely.
Why do I have to chill the dough?
Chilling allows the flour to fully hydrate and the browned butter to firm back up, resulting in thicker, chewier cookies.
Can I make the dough ahead of time?
Absolutely! The dough can be refrigerated for up to 48 hours before baking.
Storage
Store cooled cookies in an airtight container at room temperature for up to 4 days.
For the best texture, warm a cookie in the microwave for about 10 seconds before enjoying.
Freezing
Freeze the cookie dough balls on a baking sheet until solid, then transfer them to a freezer-safe bag for up to 3 months.
Bake straight from frozen, adding an extra 1–2 minutes to the baking time.
Baker’s Note
Fresh cherries naturally release a little moisture as they bake, so don’t be alarmed if your dough feels slightly softer than traditional chocolate chip cookie dough. Chilling the dough is the secret to thick, bakery-style cookies with perfectly chewy centers and crisp edges.
My Favorite Baking Tools
For these bakery-style cookies, I recommend using a light-colored baking sheet for even baking, parchment paper for easy cleanup, a digital kitchen scale for accurate measurements, silicone spatulas, mixing bowls, and a cooling rack. If you’re working with fresh cherries, a cherry pitter will save you so much prep time.
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Ingredients
- 113 g (½ cup) unsalted butter
- 100 g (½ cup) light brown sugar
- 50 g (¼ cup) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract (optional, but highly recommended)
- 170 g (1â…“ cups) all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon kosher salt
- 100 g bittersweet chocolate, roughly chopped
- 100 g fresh sweet cherries, pitted and roughly chopped
- Flaky sea salt, for finishing
Instructions
Brown the Butter
In a small saucepan over medium heat, melt the butter. Continue cooking, stirring frequently, until it turns golden brown and smells nutty, about 5–7 minutes. Transfer the browned butter to a large mixing bowl, making sure to scrape in all of the browned bits, and let cool for about 15 minutes.
Make the Dough
Whisk together the browned butter, brown sugar, and granulated sugar until smooth.
Whisk in the egg, vanilla extract, and almond extract until fully combined.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Add the dry ingredients to the wet ingredients and gently fold together until just combined. Do not overmix.
Fold in the chopped bittersweet chocolate and chopped cherries.
Chill
Scoop the dough into 12 equal portions (about 55–60 grams each) and place them on a parchment-lined baking sheet or plate.
Refrigerate for at least 1 hour.
Bake
Preheat the oven to 375°F (190°C).
Arrange the chilled cookie dough on parchment-lined baking sheets, leaving about 2 inches between each cookie.
Press a few extra chocolate chunks and cherry pieces onto the tops of each cookie.
Bake for 10–12 minutes, or until the edges are lightly golden and the centers still look slightly underbaked.
Immediately sprinkle with flaky sea salt.
And dried rose petals for garnish!
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.