Thick and chewy bakery-style cookies loaded with chunks of dark chocolate, roasted hazelnuts, and tart cherry preserves—these indulgent treats are a perfect balance of rich, nutty, and fruity flavors in every bite. With their satisfying texture and depth of flavor, these cookies are a delightful twist on a classic favorite.

Why You’ll Love This Recipe

These cookies offer an elevated take on the traditional chocolate chip cookie by incorporating bold ingredients like roasted hazelnuts and tangy cherry preserves. The contrast between the sweet and tart elements, combined with rich dark chocolate and buttery dough, creates a bakery-quality cookie that’s both comforting and gourmet. They’re perfect for cookie swaps, holiday trays, or anytime you crave something a little special.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 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
• 3/4 cup dark chocolate chunks
• 1/2 cup roasted hazelnuts, halved
• 1/4 cup cherry preserves or chopped dried cherries
• Optional: extra hazelnuts and chocolate chunks for topping

directions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
3. Add the egg and vanilla extract, beating until fully incorporated.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
5. Gently fold in the dark chocolate chunks, roasted hazelnuts, and cherry preserves or chopped dried cherries.
6. Scoop large mounds of dough onto the prepared baking sheet, spacing them at least 2 inches apart.
7. Press a few extra chocolate chunks and hazelnuts on top of each dough ball for a bakery-style look.
8. Bake for 10–12 minutes, or until the edges are golden and the centers remain slightly soft.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Servings and timing

Servings: Makes about 12 large cookies
Prep time: 15 minutes
Cook time: 10–12 minutes
Cooling time: 10 minutes
Total time: Approximately 35 minutes

Variations

• White chocolate version: Substitute dark chocolate with white chocolate chunks for a sweeter contrast.
• Gluten-free option: Use a 1:1 gluten-free baking flour blend.
• Nut-free alternative: Replace hazelnuts with sunflower seeds or omit them entirely.
• Cherry boost: Use both preserves and dried cherries for extra fruitiness.
• Add citrus zest: Stir in 1 teaspoon of orange or lemon zest for a fresh twist.

storage/reheating

Store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the baked cookies for up to 2 months. To enjoy warm, reheat in the microwave for 10–15 seconds or in a preheated oven at 300°F (150°C) for about 5 minutes.

FAQs

Can I use fresh cherries instead of preserves?

Yes, but chop them finely and blot with paper towels to reduce moisture that could affect the dough consistency.

Can I substitute milk chocolate for dark chocolate?

Absolutely. Milk chocolate will give a sweeter, creamier flavor, while dark chocolate offers a deeper, more intense taste.

How do I keep the cookies chewy?

Do not overbake. Remove them from the oven when the centers are still slightly underdone—they will continue to firm up as they cool.

Can I make the dough ahead of time?

Yes, the dough can be refrigerated for up to 48 hours. Let it sit at room temperature for about 15 minutes before scooping and baking.

What’s the best way to roast hazelnuts?

Place them on a baking sheet and roast at 350°F (175°C) for 10–12 minutes, stirring halfway through, until fragrant and golden.

Can I freeze the cookie dough?

Yes, portion the dough into balls and freeze on a baking sheet. Once frozen, transfer to a freezer bag. Bake from frozen, adding 1–2 extra minutes to the bake time.

What should I do if my dough is too soft?

Chill the dough for 30 minutes before baking to help the cookies hold their shape and prevent excessive spreading.

Are these cookies suitable for gifting?

Yes, they package beautifully and keep well for a few days—perfect for holiday tins or cookie exchanges.

Can I make smaller cookies?

Yes, use a smaller cookie scoop and reduce the baking time to about 8–9 minutes.

Is there a vegan version of this recipe?

You can try substituting the butter with vegan butter, the egg with a flax egg, and ensure your chocolate and preserves are vegan-friendly.

Conclusion

Chocolate Chunk Hazelnut Cherry Cookies offer a rich, flavorful experience with every bite—balancing the sweetness of chocolate, the earthiness of hazelnuts, and the tangy brightness of cherries. Whether you’re baking for a crowd or treating yourself, these cookies bring a gourmet touch to your baking repertoire and are sure to leave a lasting impression.

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