Description
This Cherry Chocolate Chip Cookies recipe combines the tartness of maraschino cherries with the rich sweetness of semi-sweet chocolate chips, creating a delightful cookie that’s soft, flavorful, and perfect for any occasion. With a hint of almond and a touch of pink coloring, these cookies are as visually appealing as they are delicious.
Ingredients
Scale
Wet Ingredients
- ½ cup unsalted butter (softened)
- ¾ cup light brown sugar (packed)
- 1 large egg
- 1 tsp pure vanilla extract
- ¼ tsp pure almond extract
- 2 drops pink gel food coloring
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp kosher salt
Add-ins
- ¾ cup maraschino cherries (chopped, drained, and dried)
- ¾ cup semi-sweet chocolate chips
Instructions
- Preheat oven and prepare baking sheets: Preheat your oven to 350°F (175°C) and line two cookie sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Cream butter and sugar: Using a standing mixer, cream together the softened butter and packed light brown sugar until the mixture is smooth and well combined, creating a fluffy base for the cookies.
- Incorporate eggs and extracts: Beat in the large egg, pure vanilla extract, and pure almond extract to the creamed mixture until fully combined, enhancing the flavor profile of the dough.
- Add food coloring: Mix in 2 drops of pink gel food coloring evenly, giving the cookies their signature soft pink hue without altering the taste.
- Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and kosher salt to evenly distribute the leavening agent and seasoning.
- Mix dry into wet ingredients: Gradually add the dry ingredients to the wet mixture, stirring until a consistent dough forms without overmixing to maintain tender cookies.
- Fold in cherries and chocolate chips: Gently fold the chopped, drained, and dried maraschino cherries and semi-sweet chocolate chips into the dough, ensuring they are evenly dispersed.
- Scoop dough onto baking sheets: Use an ice cream scoop to portion out the cookie dough onto the prepared baking sheets, spacing them appropriately to allow spreading during baking.
- Bake cookies: Bake in the preheated oven for 14-16 minutes, or until the cookies turn lightly golden brown around the edges, indicating they are perfectly cooked.
- Cool completely: Remove cookies from the oven and allow them to cool completely on the baking sheets before transferring to a wire rack or serving, ensuring the cookies set properly.
Notes
- Ensure cherries are well drained and dried to prevent excess moisture in the dough.
- Do not overmix the dough once the dry ingredients are added to keep cookies tender.
- Use parchment paper for easy cookie removal and less cleanup.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a stronger almond flavor, consider adding a few more drops of almond extract carefully.
