Brown Butter Cherry Chocolate Chunk Cookies

If a classic chocolate chip cookie grew up, traveled the world, and discovered a love for bold flavor... you'd get these.
These Brown Butter Cherry Chocolate Chunk Cookies are deeply flavorful, perfectly chewy, and just a little fancy—with nutty brown butter, tart dried cherries, and pools of dark chocolate in every bite.

They're cozy enough for a Sunday bake and elegant enough to wrap up for gifting. Bonus: no electric mixer required.

What Makes These So Special?

• Brown butter brings a deep, caramelized richness

• Chopped dark chocolate melts into gooey puddles (better than chips!)

• Dried cherries offer tart, chewy contrast

• Chill time optional—but results in an even richer flavor

• They're sweet, salty, nutty, and full of texture

Final Thoughts:

These Brown Butter Cherry Chocolate Chunk Cookies are what happens when classic comfort meets bold, grown-up flavor. With sweet and tart layers, melty chocolate pools, and a chewy-meets-crisp texture, they’re just elevated enough to feel special—but simple enough to make on a whim.

Yield: 16 cookies

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Brown Butter Cherry Chocolate Chunk Cookies

Prep time: 15 MinChill Time: 30 MinBake Time: 10 MinTotal time: 55 Min

If a classic chocolate chip cookie grew up, traveled the world, and discovered a love for bold flavor... you'd get these.

These Brown Butter Cherry Chocolate Chunk Cookies are deeply flavorful, perfectly chewy, and just a little fancy—with nutty brown butter, tart dried cherries, and pools of dark chocolate in every bite.

They're cozy enough for a Sunday bake and elegant enough to wrap up for gifting. Bonus: no electric mixer required.

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Ingredients

• ½ cup unsalted butter
• ½ cup brown sugar, packed
• ¼ cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1¼ cups all-purpose flour
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup dried tart cherries, roughly chopped
• ¾ cup dark chocolate chunks or chopped dark chocolate bar
• Optional: flaky sea salt for topping

Instructions

1. In a small saucepan over medium heat, melt the butter. Continue to cook, swirling occasionally, until golden brown and nutty-smelling, about 5–7 minutes.
2. Remove from heat and let cool 5–10 minutes.
3. In a large bowl, whisk together brown butter, brown sugar, and granulated sugar until smooth.
4. Whisk in the egg and vanilla extract until glossy.
5. Stir in flour, baking soda, and salt until just combined. Fold in cherries and chocolate chunks.
6. For best results, refrigerate the dough for 30–60 minutes. (This step deepens the flavor and helps prevent spreading.)
7. Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
8. Scoop 1½ to 2 tablespoon-sized dough balls and place 2 inches apart.
9. Bake for 9–11 minutes, until the edges are golden and centers are just set.
10. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
11. Sprinkle with flaky sea salt while warm, if desired.

Notes

Don’t skip the brown butter—it’s what gives these cookies their signature rich flavor

Rough-chop your chocolate to get melty puddles and crispy bits

Use tart dried cherries (not sweetened) for the best contrast

Chill the dough if time allows—it improves both flavor and texture

Nutrition Facts

Calories

182

Sugar

12 g

Protein

2 g

Fat

10 g

Carbs

22 g

Sat. Fat

6 g

Cholesterol

27 mg

Fiber

1 g

Net carbs

21 g

Sodium

97 mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.