Maraschino Cherry Chocolate Chip (Printable)
Soft, chewy cookies studded with chocolate chips and sweet maraschino cherries for a delightful homemade treat.
# What You'll Need:
→ Wet Ingredients
01 - 1 cup (225 g) unsalted butter, softened
02 - ¾ cup (150 g) granulated sugar
03 - ¾ cup (150 g) packed light brown sugar
04 - 2 large eggs
05 - 2 teaspoons pure vanilla extract
→ Dry Ingredients
06 - 2¼ cups (280 g) all-purpose flour
07 - 1 teaspoon baking soda
08 - ½ teaspoon salt
→ Mix-Ins
09 - 1 cup (175 g) semi-sweet chocolate chips
10 - ¾ cup (120 g) maraschino cherries, drained, patted dry, and chopped
11 - ½ cup (60 g) chopped walnuts (optional)
# How To Make:
01 - Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
02 - In a large mixing bowl, beat the softened butter, granulated sugar, and packed brown sugar together using an electric mixer on medium speed until the mixture is light and fluffy, approximately 3 minutes.
03 - Add the eggs one at a time, beating well after each addition. Pour in the vanilla extract and mix until fully combined.
04 - In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly distributed.
05 - Gradually add the flour mixture to the butter mixture, mixing on low speed just until the dry ingredients are incorporated. Avoid overmixing to keep the cookies tender.
06 - Using a spatula, gently fold in the semi-sweet chocolate chips, chopped maraschino cherries, and walnuts (if using) until evenly distributed throughout the dough.
07 - Drop rounded tablespoon-sized scoops of dough onto the prepared baking sheets, spacing each portion about 2 inches apart to allow for spreading.
08 - Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden and the centers appear set but still soft to the touch.
09 - Let the cookies rest on the baking sheets for 5 minutes to firm up slightly, then transfer them to a wire cooling rack to cool completely before serving or storing.
# Expert Tips:
01 -
- The cherry and chocolate combination tastes like a grown up sundae hidden inside a cookie.
- They stay soft and chewy for days, which almost never happens in my house because they vanish.
02 -
- Soggy cherries will make your dough too wet and your cookies will spread into flat, sad puddles.
- Underbaking by about one minute keeps them chewy the next day, which is the real secret here.
03 -
- Chill the dough for 30 minutes if your kitchen is warm, which prevents excessive spreading and deepens the flavor.
- Press a few extra chocolate chips and a cherry piece on top of each scoop before baking for bakery style appearance.