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Cherry Chocolate Chip Cookies Recipe

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4.2 from 1 review

  • Author: Sara
  • Total Time: 25 minutes
  • Yield: 16 cookies
  • Diet: Vegetarian

Description

These Cherry Chocolate Chip Cookies combine the classic sweetness of semi-sweet chocolate chips with the bright, fruity flavor of chopped maraschino cherries. Enhanced with a touch of cherry juice and pink gel food coloring, these cookies are as visually appealing as they are delicious. Soft, chewy, and bursting with cherry-chocolate goodness, they’re perfect for a festive treat or any time you crave a delightful homemade cookie.

Ingredients

Wet Ingredients

  • ¼ cup unsalted butter (room temperature)
  • ½ cup white granulated sugar
  • ½ cup brown sugar
  • 1 egg (room temperature)
  • 1 teaspoon vanilla extract
  • 1 teaspoon maraschino cherry juice from jar
  • Pink gel food coloring (a few drops)

Dry Ingredients

  • 1 ½ – 2 cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Add-ins

  • 1 cup chopped maraschino cherries
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper to prevent sticking. Set aside for later use.
  2. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer on medium speed to beat the unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 2-3 minutes. This step helps incorporate air for a tender cookie texture.
  3. Add Egg and Vanilla: Beat in the egg and vanilla extract on medium speed until fully incorporated, creating a smooth batter.
  4. Incorporate Cherry Juice and Food Coloring: Reduce the mixer speed to low. Add the maraschino cherry juice and a few drops of pink gel food coloring, mixing until the color and flavor are evenly distributed throughout the dough.
  5. Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined.
  6. Combine Dry and Wet Ingredients: Gradually add 1 ½ cups of the flour mixture to the wet ingredients, mixing on low speed until just combined. The dough will be slightly sticky due to the cherry syrup. If the dough is too sticky to handle, add up to an additional ½ cup of flour, mixing carefully.
  7. Fold in Cherries and Chocolate Chips: Using a spoon or spatula, gently fold in the chopped maraschino cherries and semi-sweet chocolate chips evenly throughout the dough.
  8. Shape the Cookies: Use a 2-tablespoon cookie scoop to form dough balls and place them evenly spaced on the prepared baking sheet, allowing room for spreading.
  9. Bake: Bake in the preheated oven for 12-15 minutes or until the cookie tops are opaque and the edges have started to turn a golden brown color, indicating they are done.
  10. Cool: Remove the cookies from the oven and transfer them to a cooling rack to cool completely before serving. This ensures the cookies set properly and develop their chewy texture.

Notes

  • If dough is too sticky to handle, add flour gradually to achieve a workable consistency.
  • Use room temperature ingredients for better mixing and cookie texture.
  • Chill dough for 30 minutes for thicker cookies if desired, though not required.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • For a more intense cherry flavor, substitute some vanilla extract with almond extract, if preferred.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/cherry-chocolate-chip-cookies-recipe/