Maraschino Cherry Chocolate Chip Cookies (Printable)
Sweet treats bursting with chocolate chips and cherries for a fun twist on classic favorites.
# What You'll Need:
→ Dry Ingredients
01 - 2¼ cups all-purpose flour
02 - 1 teaspoon baking soda
03 - ½ teaspoon salt
→ Wet Ingredients
04 - 1 cup unsalted butter, softened
05 - ¾ cup granulated sugar
06 - ¾ cup packed light brown sugar
07 - 2 large eggs
08 - 2 teaspoons vanilla extract
→ Add-ins
09 - 1 cup semi-sweet chocolate chips
10 - 1 cup maraschino cherries, drained, patted dry, and chopped
11 - ½ cup chopped walnuts or pecans (optional)
# How To Make:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
02 - In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly distributed. Set aside.
03 - In a large mixing bowl, beat the softened butter, granulated sugar, and packed brown sugar using an electric mixer on medium speed until the mixture is pale, light, and fluffy, approximately 2 to 3 minutes.
04 - Add the eggs one at a time, beating well after each addition. Pour in the vanilla extract and mix until fully incorporated.
05 - Gradually add the dry ingredient mixture to the creamed butter mixture, mixing on low speed just until the flour is fully incorporated. Avoid overmixing.
06 - Using a rubber spatula, gently fold the semi-sweet chocolate chips, chopped maraschino cherries, and nuts (if using) into the dough by hand until evenly distributed.
07 - Drop rounded tablespoons of dough onto the prepared baking sheets, spacing each portion approximately 2 inches apart to allow for spreading.
08 - Bake for 10 to 12 minutes, or until the edges are lightly golden. The centers should still appear soft and slightly underdone. Do not overbake.
09 - Allow the cookies to rest on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely before serving or storing.
# Expert Tips:
01 -
- The cherry juice偷偷 seeps into the dough and creates these gorgeous pink tinged edges that make every cookie look unique.
- They taste like a mashup between a black forest cake and a classic cookie, which is basically the best of both worlds.
02 -
- Wet cherries will make your cookies spread into thin, sad little puddles, so drain them well and press between paper towels until barely damp.
- Those soft centers when you pull them from the oven are not underbaked, they will set up beautifully as they cool on the pan.
03 -
- Chill the dough for thirty minutes if your kitchen is warm, it firms up the butter and prevents excessive spreading.
- Reserve a handful of chocolate chips and cherry pieces to press into the tops of each dough ball before baking for bakery style presentation.