Gourmet Chocolate Cherry Chunk Cookies

Ever wonder how your favorite bakeries get their signature gourmet cookies to be so. dang. Delicious!? – Well I’m spilling the beans on the perfect gourmet bakery style cookies that you can make at home. 

Gourmet Chocolate Cherry Chunk Cookies
Gourmet Chocolate Cherry Chunk Cookies

These cookies are LARGE and in CHARGE, packed full of intense bursts of chocolate, almonds and cherries all wrapped up  in decadent buttery cookie layers.

There are so many standard chocolate chip cookie recipes floating around on the internet, so I really went the extra mile to ensure that this cookie would truly be something spectacular and – ooooh baby- IT IS!

Ingredients of Gourmet Chocolate Cherry Chunk Cookies

1. Quality. Make sure that the ingredients that you use for these cookies are high quality. 

These cookies heavily rely on top notch ingredients. I know splurging on european style butter, quality chocolate and specialty flour seems like it might be too excessive, but making these cookies the way a bakery would always starts with quality. 

Be sure to pick top notch ingredients- trust me!

2. Cake flour. Yes, in this recipe you will need cake flour. Blending cake flour with AP ( all purpose flour) really sets this cookie apart in texture and flavor. Cake flour is naturally made to be lighter as it is milled much finer than AP flour resulting in a lighter softer cookie – it is crucial to this recipe.

3. Cane/ Turbinado/ Raw  sugar. The addition of cane sugar is so important because when you take  a bite into this incredible cookie it offers a lovely crunch and effortless sweetness. An over the top addition in this recipe that is crucial to the cookie outcome.


4. Chill your dough. I made this cookie several times. I have deduced that the dough absolutely needs to chill in the fridge overnight before rolling into balls. 

The integrity of this cookie depends on it.

I know, we want our cookies now! 

But since we are already going all out we need to ensure we take it one step further and trust the process. 



5. Make large cookies. Each cookie must  weigh about 6+ oz. This is so important. This recipe yields a lot of cookie dough for this reason. MAKE LARGE COOKIES. I know it will be really hard to resist the urge to make smaller cookies, but this is not the recipe for small average cookies. We are making gourmet bakery style cookies after all! 

6. Coat the surface of the dough ball in chocolate chips, cherries, and almonds. Once you’ve rolled perfect dough balls, YOU MUST roll them through the chocolate chips, cherries, and almonds to coat the outside surface of the ball. It really makes a huge difference in the look, feel, and texture of the cookie.

We’ve already come this far, don’t give up now! 

1.  Once cookies are baked and completely cooled you can store these cookies in an air tight container or zip lock bag and leave them in the fridge for up to a week.

2. Freeze the dough. You can absolutely freeze half of your dough if you do not plan on making the entire batch of cookies. Wrap cookie dough in plastic wrap and place in a ziplock bag, store in the freezer for up to 3 months. They will keep in the freezer for up to 3 months. When you want a fresh cookie, place the frozen cookie dough on a baking sheet lined with parchment paper, then preheat the oven to 375F and bake 10 minutes or until the edges are slightly golden brown.

3. Freeze baked cookies. If you end up with extra baked cookies that you need to store ( give them to a neighbor!) same as above, place in plastic or airtight container and store in freezer!

 Can I skip the cherries? Please don’t. I promise, they are absolutely delightful! 

BUT If you must leave them out, I suggest substituting them with a variation of macadamia nuts, pistachios or maybe consider dried chopped apricots or cranberries. 

A variation of texture is needed in large cookies like these.

Gourmet Chocolate Cherry Chunk Cookies

Gourmet Chocolate Cherry Chunk Cookies

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Author: Kala Boulard



  • Place both flours, corn starch, baking soda, and salt into a medium bowl. Whisk thoroughly and set aside.
  • In a large mixing bowl using either a hand mixer or stand mixer with paddle attachment beat the cubed butter, brown sugar and cane sugar on high until light and fluffy in color about 5 minutes. 
  • Add in vanilla and one egg at a time, mix until just combined.
  • Gently sift the dry ingredients in two parts. First incorporate with the mixer, second folding in with a spatula being careful not to overmix
  • Add in 4 cups up chocolate chips, 1 cup almonds, and 1 cup dried cherries, fold into dough with spatula.
  • Wrap dough tightly in plastic and chill in fridge overnight 
  • To bake preheat oven to 400F  
  • slice the dough  and weigh each ball into 6oz chunks. You should get about 9 rolled cookie balls.
  • Dump remaining chocolate chips, almonds and dried cherries into a medium bowl.
  • Once your dough balls are rolled and formed, roll each ball through the bowl covering the entire ball with chips, cherries, and almonds.
  • Bake 3- 6 balls at a time.
  • Bake for 10 minutes, until edges are dark golden brown and crispy the center should look puffed up and slightly gooey inside.
  • Sprinkle with sea salt
  • LET THEM REST for 1 – 2 hours before serving.
  • ENJOY- the wait has finally come to an end.


these cookies must be chilled in the fridge overnight

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