Cherry Chocolate Chip Cookies
These super soft and chewy Cherry Chocolate Chip Cookies are made with an almond-flavored cookie base and loaded with Maraschino Cherries and Semi-Sweet Chocolate Chips for the perfect balance of sweetness!
Servings: 12
Ingredients
- ½ cup Butter Cold
- ½ cup Brown Sugar 103g
- ¼ cup Granulated Sugar 50g
- 1 Egg Large
- 1 teaspoon Almond Extract
- ¼ teaspoon Salt
- ½ teaspoon Baking Soda
- ½ teaspoon Baking Powder
- 4 teaspoon Cornstarch
- 1½ cups All Purpose Flour 180g
- 1 cup Semi-Sweet Chocolate Chips about 6 ounces
- ½ cup Maraschino Cherries chopped and drained
Instructions
- Preheat oven to 350F Degrees. Line 2 baking sheets with parchment paper or use a silicone baking sheet and set aside
- Cut cold butter into cubes and mix with Brown Sugar and Granulated Sugar using a hand mixer or stand mixer on low.
- Mix ingredients until fully combined. This will take a few minutes. Gradually increase the speed of the mixer and cream ingredients together.
- Add Egg and Almond Extract and cream until light and fluffy. This will take about 2-3 minutes.
- Gradually add the dry ingredients of All Purpose Flour, Baking Soda, Baking Powder, Salt, and Cornstarch to the butter mixture and fully combine.
- Slice Maraschino Cherries into 4-6 pieces and drain off excess liquid. Blot on a paper towel or napkin to remove excess liquid.
- Hand stir the Semi-Sweet Chocolate Chips and the Maraschino Cherry pieces into cookie dough.
- Using a size #24 Cookie Scoop. Scoop cookie dough and place on baking sheet 2-3 inches apart.
- Bake in preheated oven set to 350 F Degrees for 8-9 minutes or until edges are set.
- Optional. Press additional chocolate chips on top for visual appeal.
- Allow cookies to cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely.
Notes
Storage
- Storage: Store cookies once they have cooled to room temperature in an airtight container for 5-7 days. These cookies are best enjoyed within 2-3 days though.
- Freezing: Freeze your cherry chocolate chip cookies for up to 3 months. Store them in a sealed container, and place a piece of parchment paper between each cookie to prevent sticking.
TIP
Make sure Maraschino Cherries are drained and pat dry before chopping. Discard any extra juices that come off of cherries before adding to cookie dough. Tried this recipe?Mention @bestcookierecipes or tag #bestcookierecipes!