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Maraschino Cherry Chocolate Chip Cookies Recipe

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4.2 from 7 reviews

Delight in the perfect blend of sweet and tart with these Maraschino Cherry Chocolate Chip Cookies. Featuring a soft, chewy texture enhanced by finely chopped maraschino cherries and semi-sweet chocolate chips, these cookies boast a vibrant pink hue thanks to gel food coloring. Frozen before baking to maintain shape and baked just right to preserve their chewiness and color, they make an eye-catching and delicious treat perfect for any occasion.

Ingredients

Dry Ingredients

  • 3 cups (360g) all-purpose flour
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 cups (12 oz bag) semi-sweet chocolate chips (plus extra for garnish)

Wet Ingredients

  • 1 cup (226g) unsalted butter, room temperature
  • 1¼ cups (267g) light brown sugar
  • ¼ cup (50g) granulated sugar
  • 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)

Instructions

  1. Chill the dough: Prepare to chill the dough for 30 minutes before baking to help maintain the cookie shape.
  2. Measure flour accurately: Aerate the flour with a whisk or spoon to fluff it without compacting. Use a spoon to fill the measuring cup and level off with a butter knife for precise measurement.
  3. Prepare cherries: Drain and finely chop the maraschino cherries. Place them on a paper towel to absorb excess juice.
  4. Prepare baking sheet: Line a cookie sheet with a silicone baking mat or parchment paper to prevent sticking.
  5. Mix dry ingredients: In a mixing bowl, combine flour, cornstarch, baking soda, and salt. Set aside.
  6. Cream butter and sugars: In a larger bowl, beat unsalted butter, light brown sugar, and granulated sugar on medium speed for 2 minutes until fluffy and pale.
  7. Add eggs and extracts: Beat in eggs, vanilla, and almond extracts for 30 seconds to combine thoroughly.
  8. Add color: Mix in pink gel food coloring until the desired vibrant pink shade is achieved.
  9. Combine dry and wet ingredients: Gradually add the dry ingredient mixture on low speed, creating a thick dough.
  10. Add cherries and chocolate chips: Stir in the finely chopped cherries and 1 cup of chocolate chips into the dough.
  11. Shape and decorate cookies: Using a #40 cookie scoop, form dough into 2-tablespoon sized balls. Press the remaining 1 cup of chocolate chips and extra chopped cherries onto the outside of the dough balls. Place on the prepared baking sheet and freeze for 30 minutes to set shape.
  12. Bake the cookies: Preheat oven to 350ºF (175ºC). Bake 6-8 cookies at a time on a lined baking sheet for 10-13 minutes. Remove when edges are set but centers still look slightly underbaked to keep them chewy; they will continue to cook on the hot sheet.
  13. Garnish and cool: After baking, add extra chocolate chips to sparse spots on the cookies while warm. Avoid covering cookies for storage as moisture from cherries can soften them.

Notes

  • Use gel food coloring for a deeper pink color that won’t affect dough consistency.
  • Freezing the cookie dough before baking helps maintain their shape and vibrant color.
  • Avoid overbaking to keep the cookies soft and chewy; pull them out when slightly underbaked.
  • Store cookies uncovered to prevent softening due to moisture from cherries.
  • Measure flour by weight for best results to avoid dry or dense cookies.

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