Cherry Chocolate Chip Cookies
Soft and sweet cookies featuring maraschino cherries and semi-sweet chocolate chips, delivering a delightful balance of fruity and chocolaty flavors in every bite.
Equipment
- 2 Aluminum Half Sheet Tray
- 1 Silicone Baking Mat
- 1 #30 Cookie Scoop
- 1 Cooling Racks
Ingredients
- ½ cup 1 stick unsalted butter, room temperature
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1-2 drops pink food coloring
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup semi-sweet chocolate chips
- ¾ cup maraschino cherries drained and finely chopped
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper or silicone mats.
- Cream butter and sugar in a stand mixer until light and fluffy, then add egg, vanilla, almond extracts, and food coloring; mix well.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to wet ingredients and mix until just combined.
- Fold in chocolate chips and chopped maraschino cherries.
- Use a #30 cookie scoop (about 2 tablespoons) to place dough balls 2 to 3 inches apart on prepared trays.
- Optionally press extra chocolate chips on top of dough balls.
- Bake for 12-13 minutes, until edges and bottoms are lightly browned.
- Allow cookies to cool on the baking tray for a few minutes before transferring to wire racks to cool completely.
- Store cookies stacked in an airtight container at room temperature for 3-5 days.
Notes
- Press extra chocolate chips on top for extra visual appeal.
- Use a silicone mat or parchment for easy removal.
- Store in airtight container at room temperature for up to 5 days.