Maraschino Cherry Chocolate Chip Cookies (Print Version)
Soft, chewy cookies featuring sweet maraschino cherries and semi-sweet chocolate chips. A colorful twist on the classic chocolate chip cookie.
# What You'll Need:
→ Dry Ingredients
01 - 2¼ cups all-purpose flour
02 - ½ teaspoon baking soda
03 - ½ teaspoon salt
→ Wet Ingredients
04 - 1 cup (2 sticks) unsalted butter, softened
05 - ¾ cup granulated sugar
06 - ¾ cup brown sugar, packed
07 - 1 large egg
08 - 2 teaspoons vanilla extract
→ Add-Ins
09 - 1 cup semi-sweet chocolate chips
10 - ¾ cup maraschino cherries, drained, patted dry, and coarsely chopped
# How to Cook:
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 blended. Set aside.
03 - In a large mixing bowl, beat the softened unsalted butter, granulated sugar, and packed brown sugar using an electric mixer until the mixture is pale, light, and fluffy.
04 - Add the large egg and vanilla extract to the creamed butter mixture. Beat until fully combined and smooth.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until a soft, cohesive dough forms. Avoid overmixing.
06 - Gently fold the semi-sweet chocolate chips and chopped maraschino cherries into the dough using a spatula until evenly distributed.
07 - Drop heaping 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, rotating the sheets halfway through, until the edges are lightly golden and the centers appear just set.
09 - Allow the cookies to rest on the baking sheets for 5 minutes, then transfer them to a wire cooling rack to cool completely before serving or storing.
# Expert Advice:
01 -
- The cherry and chocolate combo tastes like a nostalgia you did not know you had, and it works every single time.
- They stay soft for days, which means you can bake ahead and still impress people three days later.
02 -
- Wet cherries will make the dough soggy and spread too thin, so press them between paper towels aggressively before chopping.
- The centers will look underdone when you pull them out, but they set up as they cool, so resist the urge to overbake.
03 -
- Use a cookie scoop for uniform size so every cookie bakes at the same rate and nobody fights over the biggest one.
- A tiny pinch of flaky sea salt on top right after baking takes these from great to unforgettable.