Description
Indulge in these delightful Maraschino Cherry Chocolate Chip Cookies, where the classic chewy chocolate chip cookie gets a festive twist with chopped maraschino cherries. Soft, buttery, and packed with bursts of sweet cherry flavor and melty chocolate chips, these cookies are perfect for holiday treats or any time you want a colorful, flavorful dessert.
Ingredients
Scale
Dry Ingredients
- 3 cups (360g) all-purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1/4 tsp salt
Chocolate & Cherries
- 2 cups (12 oz bag) semi-sweet chocolate chips (plus extra for garnish)
- 1 cup drained & finely chopped maraschino cherries (plus extra for garnish)
Wet Ingredients
- 1 cup (226g) unsalted butter, room temperature
- 1¼ cups (267g) light brown sugar
- ¼ cup (50g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/8 tsp almond extract
- 1/4 tsp pink gel food coloring
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats for easy cleanup and to prevent sticking.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. Set this mixture aside.
- Cream Butter and Sugars: Using a hand mixer or stand mixer with a paddle attachment, beat the softened unsalted butter, light brown sugar, and granulated sugar together until the mixture is light and fluffy, about 3-5 minutes.
- Add Eggs and Extracts: Beat in the eggs one at a time until fully incorporated. Then mix in the vanilla extract, almond extract, and pink gel food coloring until the dough has a consistent pastel pink color.
- Incorporate Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until combined to avoid overworking the dough.
- Fold in Cherries and Chocolate Chips: Gently fold in the chopped maraschino cherries and semi-sweet chocolate chips, reserving some to sprinkle on top before baking if desired.
- Shape Cookies: Scoop cookie dough using a cookie scoop or spoon onto the prepared baking sheets, spacing them about 2 inches apart. Slightly press extra chocolate chips and cherry pieces on top of each cookie for garnish.
- Bake: Bake in the preheated oven for 12 to 15 minutes, or until the edges are golden but the centers remain soft.
- Cool: Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Make sure to drain and finely chop the maraschino cherries well to avoid too much liquid in the dough, which can affect texture.
- Using room temperature butter helps the sugars to cream better, creating a lighter texture in the cookies.
- These cookies can be stored in an airtight container at room temperature for up to 5 days.
- For a more intense cherry flavor, consider adding a splash of cherry liqueur or cherry extract along with the vanilla and almond extracts.
- You can freeze the cookie dough balls before baking to bake fresh cookies later; just add a couple more minutes to baking time if baking from frozen.
