Maraschino Cherry Chocolate Chip Cookies.
These Maraschino Cherry Chocolate Chip Cookies are a delightful twist on the classic! Sweet, chewy, and visually stunning, they’re perfect for any occasion.
Equipment
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Cookie sheet
- Parchment Paper
- Cooling rack
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 stick salted butter softened (12 tablespoons)
- 1 cup brown sugar
- ½ cup sugar
- 1 large egg at room temperature
- 1 large egg yolk at room temperature
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips
- 1 cup maraschino cherries patted dry and chopped
- to taste flaked salt for topping
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together the all-purpose flour, baking soda, and kosher salt. Set aside.
- In a large mixing bowl, combine the softened salted butter, brown sugar, and sugar. Cream together until light and fluffy, about 2-3 minutes.
- Add the egg, egg yolk, and vanilla extract to the butter-sugar mixture. Beat until well combined.
- Gradually add the dry ingredient mixture to the wet ingredients. Mix just until combined.
- Gently fold in the semi-sweet chocolate chips and chopped maraschino cherries until evenly distributed.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto a lined cookie sheet, leaving about 2 inches of space between each cookie.
- Before baking, sprinkle a tiny pinch of flaked salt on top of each dough ball.
- Bake the cookies for 10-12 minutes or until the edges are lightly golden.
- Let the cookies cool on the cookie sheet for about 5 minutes before transferring them to a cooling rack.
Notes
- Store cookies in an airtight container at room temperature for up to one week.
- Freeze dough balls before baking for longer storage.
- Pat cherries dry to avoid soggy cookies.