Why Make This Recipe
Cherry Chocolate Chip Cookies are a delightful twist on the classic chocolate chip cookie. The combination of rich chocolate and sweet cherries creates a unique flavor that is perfect for any occasion. Whether you’re baking for a family gathering, a holiday feast, or just for yourself, these cookies will surely impress everyone. They are soft, chewy, and packed with flavor, making them a perfect treat for cookie lovers.
How to Make Cherry Chocolate Chip Cookies
Ingredients
- 3 cups all-purpose flour (360g)
- 2 tsp cornstarch
- 1 tsp baking soda
- 1/4 tsp salt
- 2 cups semi-sweet chocolate chips (12 oz bag) (plus extra for garnish)
- 1 cup unsalted butter (226g, room temperature)
- 1¼ cups light brown sugar (267g)
- ¼ cup granulated sugar (50g)
- 2 large eggs
- 1 tsp vanilla extract
- 1/8 tsp almond extract
- ¼ tsp pink gel food coloring
- 1 cup drained & finely chopped maraschino cherries (plus extra for garnish)
Directions
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together the flour, cornstarch, baking soda, and salt. Set it aside.
- In another large bowl, cream the unsalted butter, light brown sugar, and granulated sugar until smooth and fluffy.
- Add the eggs one by one, mixing well after each. Then, stir in the vanilla and almond extracts, followed by the gel food coloring.
- Gradually mix in the dry ingredients from the first bowl until just combined.
- Fold in the chocolate chips and chopped cherries. Make sure they are evenly distributed in the dough.
- Scoop out tablespoons of dough and place them on a baking sheet lined with parchment paper. Leave some space between each scoop.
- Add a few extra chocolate chips and cherry pieces on top of each cookie dough ball for garnish.
- Bake for 10-12 minutes, or until the edges are lightly golden. The centers will look soft, which is perfect.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
How to Serve Cherry Chocolate Chip Cookies
These cookies are best served warm, straight from the oven. You can enjoy them on their own or with a glass of cold milk. For something special, try serving them alongside vanilla ice cream for an indulgent dessert.
How to Store Cherry Chocolate Chip Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They can last for up to a week. If you want to keep them longer, consider freezing them. Place the baked cookies in a freezer-safe bag and freeze for up to three months. Simply thaw at room temperature when you’re ready to enjoy.
Tips to Make Cherry Chocolate Chip Cookies
- Make sure your butter is at room temperature for easy mixing and a better texture.
- Do not overmix the dough once you add the dry ingredients. Mix until just combined to keep the cookies soft.
- Feel free to adjust the amount of cherries to suit your taste. If you love cherries, add more!
Variation
Try using dark chocolate chips instead of semi-sweet for a richer flavor. You can also substitute different types of chopped nuts or dried fruits if you like.
FAQs
1. Can I use fresh cherries instead of maraschino cherries?
Yes, you can use fresh cherries, but make sure to pit and chop them finely. Keep in mind that fresh cherries may alter the texture slightly.
2. What should I do if my dough is too sticky?
If your dough feels too sticky, you can chill it in the refrigerator for about 30 minutes. This will help it firm up and make it easier to scoop.
3. Can I make these cookies gluten-free?
Yes, you can! Substitute the all-purpose flour with a gluten-free flour blend. Make sure the other ingredients are also gluten-free.
Cherry Chocolate Chip Cookies
Ingredients
Dry Ingredients
- 3 cups all-purpose flour (360g)
- 2 tsp cornstarch
- 1 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1 cup unsalted butter (226g, room temperature) Make sure butter is at room temperature for easy mixing.
- 1¼ cups light brown sugar (267g)
- 1/4 cup granulated sugar (50g)
- 2 large eggs
- 1 tsp vanilla extract
- 1/8 tsp almond extract
- 1/4 tsp pink gel food coloring
Add-ins
- 1 cup drained & finely chopped maraschino cherries Plus extra for garnish.
- 2 cups semi-sweet chocolate chips (12 oz bag) Plus extra for garnish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together the flour, cornstarch, baking soda, and salt. Set it aside.
- In another large bowl, cream the unsalted butter, light brown sugar, and granulated sugar until smooth and fluffy.
- Add the eggs one by one, mixing well after each. Then, stir in the vanilla and almond extracts, followed by the gel food coloring.
- Gradually mix in the dry ingredients until just combined.
- Fold in the chocolate chips and chopped cherries until evenly distributed in the dough.
Baking
- Scoop out tablespoons of dough and place them on a baking sheet lined with parchment paper, leaving space between each.
- Add a few extra chocolate chips and cherry pieces on top of each cookie dough ball for garnish.
- Bake for 10-12 minutes, or until the edges are lightly golden and centers look soft.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
