Maraschino Cherry Chocolate Chip Cookies (Print View)
Soft chewy cookies studded with chocolate chips and sweet maraschino cherries for a delightful festive treat.
# What You Need:
→ Wet Ingredients
01 - 1 cup (225 g) unsalted butter, softened
02 - ¾ cup (150 g) granulated sugar
03 - ¾ cup (150 g) packed light brown sugar
04 - 2 large eggs
05 - 2 teaspoons pure vanilla extract
→ Dry Ingredients
06 - 2¼ cups (280 g) all-purpose flour
07 - 1 teaspoon baking soda
08 - ½ teaspoon salt
→ Add-Ins
09 - 1 cup (175 g) semi-sweet chocolate chips
10 - ¾ cup (120 g) maraschino cherries, drained, patted dry, and chopped
11 - ½ cup (60 g) chopped walnuts (optional)
# How-To Steps:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
02 - In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together using an electric mixer until the mixture is pale, light, and fluffy.
03 - Add eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully combined.
04 - In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until evenly distributed.
05 - Gradually add the dry ingredient mixture to the creamed butter mixture, mixing on low speed just until the flour is incorporated. Do not overmix.
06 - Gently fold in the semi-sweet chocolate chips, chopped maraschino cherries, and walnuts (if using) with a spatula until evenly distributed throughout the dough.
07 - Drop rounded tablespoon-sized scoops of dough onto the prepared baking sheets, spacing them approximately 2 inches apart to allow for spreading.
08 - Bake for 10 to 12 minutes, rotating the sheets halfway through, until the edges are golden brown and the centers appear set but still soft.
09 - Let the cookies rest on the baking sheets for 5 minutes, then transfer them to a wire cooling rack to cool completely before serving or storing.
# Expert Hints:
01 -
- The cherries turn into little pockets of jammy sweetness that surprise you in every single bite.
- These cookies stay soft for days, which almost never happens in my kitchen because they vanish too fast.
02 -
- Soggy cherries will make your cookies spread into sad flat puddles, so press them between paper towels like you are wringing out a washcloth.
- Underbaking by one minute is the single trick that transformed my cookies from good to unforgettable.
03 -
- Chill the dough for thirty minutes if your kitchen is warm and the dough feels too sticky to scoop cleanly.
- A tablespoon of cornstarch swapped in for a tablespoon of flour makes the cookies outrageously soft and thick.