Description
Cherry Chocolate Chip Cookies combine the rich taste of chocolate with bursts of maraschino cherry flavor in soft, chewy cookies. These delightful treats are perfect for cookie lovers who enjoy a fruity twist on classic chocolate chip cookies.
Ingredients
Cherries
- 1 (10-12 ounce) jar maraschino cherries
Dry Ingredients
- 2½ cups all-purpose flour (spooned and leveled)
- ½ teaspoon salt
Wet Ingredients
- 1 cup butter, softened
- 1 cup sugar
- 1½ teaspoons vanilla extract
- ¼ teaspoon almond extract
- 1 large egg
- 1 large egg yolk
Add-ins
- 1 cup mini chocolate chips (full size or chunks can also be used)
Instructions
- Prepare the cherries: Drain all the juice from the maraschino cherries. Finely chop the cherries using a sharp knife. Place the chopped cherries on a thick stack of paper towels and pat/squeeze to remove excess moisture. Then, place the cherry pieces on a paper towel-lined plate and set aside to dry further.
- Preheat the oven: Set the oven to 375° F (190° C). Line a baking sheet with parchment paper and set it aside for baking.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter on medium speed until smooth and fluffy, about 2 minutes. Add the sugar, vanilla extract, and almond extract and continue beating until light and fluffy, roughly 2 to 3 more minutes.
- Add eggs: Beat in the whole egg and egg yolk on low speed just until combined to maintain a tender dough.
- Mix dry ingredients and add-ins: Add the flour and salt to the wet mixture and beat on low speed until just combined. Then gently fold in the chopped dried cherries and chocolate chips to evenly distribute.
- Shape the cookies: Drop rounded tablespoons of dough (using a cookie scoop if available) onto the prepared baking sheet, spacing them about 2 inches apart. Roll dough into balls and slightly flatten each cookie with the bottom of a sugar-dipped glass. For a bakery-style look, press extra chocolate chips on top if desired.
- Bake: Bake for 9-12 minutes or until the edges are lightly browned but the centers remain soft.
- Cool: Let the cookies cool on the baking sheet for 3 minutes before transferring them to a wire rack to cool completely, ensuring the perfect chewy texture.
Notes
- Removing excess juice from cherries is crucial to avoid soggy cookies.
- Using both egg and egg yolk helps achieve a chewy texture.
- Flatten cookies slightly for even baking.
- Extra chocolate chips on top make for a more appealing appearance and added chocolate bursts.
- Stored in an airtight container, cookies stay fresh for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
