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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

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Chocolate Chunk & Cherry Jam Cookies

Prep Time: 30

Cook Time: 36

Total Time: 1 6

Servings: 16 large cookies

Ingredients

1 cup unsalted butter room temperature
1 ½ cups packed dark brown sugar
2 large eggs
1 tsp vanilla extract
3 cups all-purpose flour
1 tsp baking soda
1 tsp cornstarch
½ tsp salt
2 cups semisweet chocolate chunks or chips
½ cup cherry jam or preserves
Flaky sea salt

Instructions

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.