Vanilla Cherry Chocolate Cookies

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First off, good rule of thumb to use, add vanilla when you add the eggs.

On a second note, yes, using tart cherries will give you more of a cherry flavor, instead of sweet. And it helps the balance of vanilla sweetness.

Finally, this is a not a Tollhouse cookie, the use of white sugar more so than brown is b/c the vanilla is the co-star w/ cherry and chocolate. The brown sugar gives too much of a caramelized flavor that hides the vanilla flavor. That is why there is more vanilla used than normal Tollhouse cookies.

If you don't like them, you don't have to tell everyone that her recipe is wrong. It was made this was for a reason.

Great recipe Aida! I'm making them again for Christmas Eve dinner w/ friends and I know they'll love them too!

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This is the first Recipe I tried from Aida. Very Good!! I love the texture and flavor. My sweetheart couldn't get Enough of them. Thanks Aida. I will Definitively make more of your Recipes. Keep them coming.

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Just baked the Vinilla Cherry Chocolate Cookies for my Christmas baking and they are great. Light & Crisp. Very Good.

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Is it just me!! didn't anyone reviewing this recipe notice the step to add the vanilla is missing in the directions!!! I've read and re-read the recipe I printed and the one on the website and I can't see at what point you're suppose to add the vanilla. I thought perhaps the ingredient list had a typo when it states 2 tablespoons so I added 2 teaspoons; not quite enough, but since the directions totally missed the ingredient I did not trust the quantity stated. I might attempt again but for now I give the proof reader and the recipe a poor review.

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These cookies are soooo goooood! I had no trouble in making them. I added pecans but they would have been good without them. I've gotten so many compliments from people I gave these cookies to. I will definitely be making them again and again and again.

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My husband loved these cookies, both times I made them.
However, the first time, I let the butter come to room temperature, as stated in the recipe. The cookies spread way too much, and fell apart. The butter should be taken out of the refrigerator about 30 minutes before starting, and allowed to soften. It should not be brought to room temperature.
I corrected this the second time I made them, and they were perfect.
Thanks Aida.

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OK, first let me say I was REALLY excited about this recipe. To me, the best flavor combo is chocolate and cherries together. But, it was a huge disappointment. The fact that I have two cookie-holic kids in the house, plus a hubby with a sweet tooth the size of Kansas, and there's still some cookies left after 3 days is good proof.

The increased white sugar/decreased brown sugar was not good. I'd go with 3/4 cup of each, as in the original Toll House cookie recipe (which this basically is. The dough just didn't have that richness and darkness you get with extra brown sugar. And, dried cherries is a waste. You can't even taste them. All you get is the texture of the dried fruit, and you think: "Hm, are there raisins in here?" I'm going to continue trying to find/develop my own cookie recipe for a cherry chocolate chip cookie. Maybe maraschino cherries diced up, with a smidgen of their juice? I don't know, but this definitely wasn't it. Maybe I can feed them to the neighbor kids.....

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I made these cookies and they were just what I was looking for. I followed the recipe exactly and thie were the best I've made all year. WIll be handing out many to my friends. This is a keeper for sure. Thanks Aida, love you show.

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I realize the title is "Vanilla Cherry Chocolate Cookies," but I think it ended up being too sweet with the 2 Tbsp. of vanilla extract. Next time, I'm going to cut back on it -- maybe to 1.5 or even 1 Tablespoon. I also used tart dried cherries (from Trader Joe's instead of the recommended "sweet" ones. It gave a nice balance between sweet and sour. Yummy.

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Just tried this recipe and it's a keeper! These cookies are really really good. Careful though when following the directions. Vanilla is listed as an ingredient, but not in the directions. I just added it when adding the eggs.