Maraschino Cherry Chocolate Chip (Printable)
Tender cookies studded with chocolate chips and chopped maraschino cherries for a sweet, colorful 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 oven to 350°F. Line two 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, beat the softened butter, granulated sugar, and brown sugar together using an electric mixer until light and fluffy, approximately 2 to 3 minutes.
04 - Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until fully combined.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing just until the flour is incorporated. Do not overmix.
06 - Using a rubber spatula, gently fold in the chocolate chips and chopped maraschino cherries by hand. Fold in the nuts if using.
07 - Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them 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 slightly soft.
09 - Allow the cookies to rest on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Tips:
01 -
- The cherries create little pockets of sweet moisture that make every bite feel like a surprise.
- They look stunning on a cookie tray without requiring any decorating skills whatsoever.
02 -
- Wet cherries will turn your dough pink and make the cookies spread too thin in the oven.
- Underbaking slightly is the entire secret to cookies that stay soft for days instead of turning hard overnight.
03 -
- Chop the cherries fairly small so they distribute evenly and every cookie gets some fruit.
- Freeze the shaped dough balls on a tray, then bag them so you can bake a few fresh cookies whenever the craving hits.