I made these cookies for Valentine’s Day for my son’s teachers and some friends. They came out really soft and delicious. I recommend using mini chips so you get a better spread of chocolate in there. You will need to top the dough with additional cherries and chips to get that perfect finished look. The only thing I would do differently is maybe add a little cherry juice into the dough to bump up the cherry flavor, otherwise it’s a great cookie!
Maraschino Cherry Chocolate Chip Cookies
(Adapted from The First Year)
½ stick unsalted butter, softened, 1/4 cup
¾ cup light brown sugar
1 large egg
1 tsp vanilla extract
⅛ tsp almond extract
Small amount of pink gel food coloring
1 ½ cups all purpose flour, 180 grams, properly measured
½ tsp baking soda
¼ tsp salt
¾ cup drained & finely chopped maraschino cherries, plus extra for garnish
¾ cup semi-sweet chocolate chips, plus extra for garnish
It’s critical that you measure the flour accurately. Unknowingly adding too much flour will result in dry cookies.
The most accurate way to measure flour is to use a kitchen scale, weighing it in grams.
If you don’t have a kitchen scale, follow this method.
Aerate the flour with a whisk or spoon. Flour becomes heavy and compact as it sits. Aerating is the same as fluffing the flour, but not the same as sifting it. Do not sift the flour unless the recipe specifically calls for it. Use a spoon to sprinkle the flour into the measuring cup. Do not tap the cup against the counter, as this will compact the flour. Use the back of a butter knife to level off the excess.
Preheat the oven to 350º F.
In a mixing bowl beat the butter and brown sugar with an electric mixer for 1 minute, or until combined. Add in the egg and extracts, beat again.
Add in a small amount of pink gel food coloring and mix.
In a separate small bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to wet ingredients, mixing by hand with a spatula.
Add in the finely chopped maraschino cherries and chocolate chips, mix by hand until combined. The batter will be thick.
Use a cookie scoop to drop dough balls onto a silicone lined baking sheet. Press additional cherries and chocolate chips into the outside of the dough balls.
Bake for 14-16 minutes – be sure not to over bake or the cookies will lose their pink color and turn brown.
Allow the cookies to cool to the touch on the baking sheet (about 15 minutes) then move them to a cooling rack.
