Maraschino Cherry Chocolate Chip Cookies
Soft, chewy cookies loaded with chocolate chips and chopped maraschino cherries, baked until the edges turn golden.
Equipment
- Baking sheets
- Parchment paper
- Large mixing bowl
- Hand mixer or stand mixer
- Cookie scoop
- Wire rack
Ingredients
Main Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 2 ½ cup all purpose flour spooned and leveled
- 1 tsp baking soda
- ½ tsp salt
- 1 cup semisweet chocolate chips
- 1 cup chopped maraschino cherries drained well and patted dry
Instructions
Cooking
- Prep. Set the oven to 350 degrees F and line two baking sheets with parchment paper.
- Cream. Beat the butter and both sugars for 2 minutes until pale and fluffy, then beat in the eggs and vanilla until smooth.
- Mix the dough. Whisk the flour, baking soda, and salt, stir into the wet mixture just until combined, then fold in the chocolate chips and blotted cherries.
- Scoop and bake. Portion rounded tablespoons of dough 2 inches apart and bake for 10 to 12 minutes, until the edges are golden and the centers look just set.
- Cool. Rest on the pan for 5 minutes, then move to a wire rack to cool completely.
Notes
Substitutions: Use milk or dark chocolate chips instead of semisweet, or swap 1 1/2 teaspoons baking powder for the baking soda for a puffier cookie.
Tips: Blot the cherries well and chill the dough 30 minutes if it feels soft.
Storage: Keep in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.