Maraschino Cherry Chocolate Chip (Printable version)
Soft cookies bursting with chocolate chips and chopped maraschino cherries for a colorful, sweet treat.
# 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)
# Directions:
01 - Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
03 - In a large bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2 to 3 minutes.
04 - Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Do not overmix.
06 - Using a rubber spatula, gently fold in the chocolate chips, chopped maraschino cherries, and nuts if using.
07 - Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
08 - Bake for 10 to 12 minutes, or until the edges are lightly golden. The centers should still appear soft.
09 - Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
# Expert advice:
01 -
- The juicy little pockets of cherry hidden inside each cookie taste like a surprise party in your mouth.
- They look gorgeous on a plate with those ruby red bursts peeking through golden edges.
- You probably have most of the ingredients sitting in your kitchen right now.
02 -
- Soggy cherries will ruin the texture so drain them well and press them between paper towels until barely damp.
- Underbaking slightly is the secret to cookies that stay chewy for days instead of turning hard overnight.
03 -
- Chill the dough for 30 minutes before scooping if your kitchen is warm because it prevents excessive spreading and gives you thicker softer cookies.
- Reserve a handful of chocolate chips and cherry pieces to press into the tops of each dough ball before baking so every cookie looks picture perfect.