Instructions

• Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
• Pat the maraschino cherries dry with paper towels and chop them. Set the cherries aside to make sure they are as dry as possible before mixing.
• In a medium bowl, whisk together the 2 cups + 2 tablespoons all-purpose flour, ½ teaspoon baking soda, and ½ teaspoon kosher salt.
• In the bowl of an electric mixer, beat the 1 ½ sticks (12 tablespoons) softened salted butter, 1 cup brown sugar, and ½ cup sugar on medium speed until light and fluffy, about 4–5 minutes.
• Beat in the 1 egg and then the 1 egg yolk until combined. Add the 2 teaspoons vanilla extract and mix until incorporated.
• With the mixer on low speed, add the dry ingredients and mix just until combined; do not overmix.
• Fold in the 1 cup semi-sweet chocolate chips and the chopped maraschino cherries with a spatula until evenly distributed.
• Scoop or roll the dough into balls measuring about 1½ to 2 tablespoons each (a small cookie scoop or two tablespoons works well). Place the dough balls on the prepared baking sheet about 2 inches apart.
• Bake for 10 to 12 minutes, until the edges are set and the centers are still slightly soft (cookies will continue to firm as they cool).
• Immediately after removing the cookies from the oven, sprinkle with flaked salt. Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely before serving.