Maraschino Cherry Chocolate Chip (Printable Version)
Soft, chewy cookies with maraschino cherries and chocolate chips in 32 minutes.
# What You'll Need:
→ Dry Ingredients
01 - 2¼ cups all-purpose flour
02 - ½ teaspoon baking soda
03 - ½ teaspoon salt
→ Wet Ingredients
04 - 1 cup (2 sticks) unsalted butter, softened
05 - ¾ cup granulated sugar
06 - ¾ cup brown sugar, packed
07 - 1 large egg
08 - 2 teaspoons vanilla extract
→ Add-Ins
09 - 1 cup semi-sweet chocolate chips
10 - ¾ cup maraschino cherries, drained, patted dry, and coarsely chopped
# How To Make It:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
02 - In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly blended. Set aside.
03 - In a large mixing bowl, beat the softened unsalted butter, granulated sugar, and packed brown sugar using an electric mixer until the mixture is light and fluffy, about 2–3 minutes.
04 - Add the large egg and vanilla extract to the creamed mixture. Beat until fully combined and smooth.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until a soft, cohesive dough forms. Do not overmix.
06 - Gently fold the semi-sweet chocolate chips and chopped maraschino cherries into the dough using a spatula until evenly distributed.
07 - Drop heaping tablespoons of dough onto the prepared baking sheets, spacing each portion about 2 inches apart to allow for spreading.
08 - Bake for 10–12 minutes, or until the edges are lightly golden and the centers appear just set. Avoid overbaking for a chewy texture.
09 - Allow the cookies to rest on the baking sheets for 5 minutes, then transfer them to a wire cooling rack to cool completely before serving or storing.
# Expert Suggestions:
01 -
- The cherry syrup sneaks into every bite and makes the dough taste almost like a milkshake before it even bakes.
- These cookies freeze beautifully, which means you can hide a batch from yourself and rediscover it on a random Tuesday.
02 -
- Wet cherries will make your cookies spread thin and greasy, so press them between paper towels like you mean it.
- Adding two tablespoons of cherry syrup to the dough boosts flavor dramatically, but you must hold back a tiny bit of butter to compensate.
03 -
- Chop the cherries slightly larger than you think is necessary because they shrink and melt into the dough during baking.
- Underbake by one minute if you want that gooey, bakery-style center that makes people close their eyes on the first bite.