Maraschino Cherry Chocolate Chip Cookies (Printable Version)
Soft, chewy cookies studded with rich chocolate chips and sweet, juicy maraschino cherries for a nostalgic treat.
# What You Need:
→ Wet Ingredients
01 - 1 cup unsalted butter, softened
02 - 3/4 cup granulated sugar
03 - 3/4 cup light brown sugar, packed
04 - 2 large eggs
05 - 2 tsp vanilla extract
→ Dry Ingredients
06 - 2 1/4 cups all-purpose flour
07 - 1 tsp baking soda
08 - 1/2 tsp salt
→ Mix-ins
09 - 1 cup semisweet chocolate chips
10 - 3/4 cup maraschino cherries, drained, patted dry, and chopped
# Directions:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
03 - Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
04 - In a separate bowl, whisk together flour, baking soda, and salt.
05 - Gradually add dry ingredients to the wet mixture, mixing until just combined.
06 - Gently fold in chocolate chips and chopped maraschino cherries.
07 - Drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart.
08 - Bake for 10-12 minutes, or until edges are lightly golden but centers are still soft.
09 - Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Tips:
01 -
- The sweet cherries create little bursts of fruity flavor that balance perfectly with rich chocolate
- These cookies stay soft for days thanks to the extra moisture from the cherries
02 -
- Excess moisture from the cherries is the enemy here so pat them very dry with paper towels before chopping
- Underbaking slightly is better than overbaking because these continue cooking on the hot baking sheet
03 -
- For extra cherry essence, replace 1 tablespoon of vanilla with maraschino cherry syrup from the jar
- Chill the dough for 30 minutes before baking if you want thicker cookies with chewier centers