Cherry Chocolate Chip Cookies
Cherry chocolate chip cookies are thick, chewy, and loaded with sweet maraschino cherries and mini chocolate chips. They're the perfect balance of fruity and chocolatey with a hint of almond!
Servings: 13 cookies
Ingredients
- ¼ cup unsalted butter cool but pliable
- ¾ cup light brown sugar
- 1 large egg
- ¼ teaspoon almond extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup maraschino cherries drained and chopped
- ½ cup mini chocolate chips
- ½ drop gel red food coloring optional
Instructions
- Drain the cherries. Several hours or the night before you plan to bake, pour the cherries into a sieve or colander and allow them to drain over a bowl. You can reserve the liquid for cocktails or Shirley Temples. Chop the cherries and return them to the sieve until you're ready to mix the dough.
- In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and light brown sugar. Mix on medium speed until a paste forms.
- Add the egg and beat it in thoroughly, scraping down the bowl at least once.
- Add the almond extract and optional red food coloring. You can use a toothpick to dip it into the gel coloring, then swirl it in the bowl. A full drop would be way too much coloring.
- Reduce the mixer speed to low and then add the dry ingredients in several additions, like when making these thick chocolate chip cookies, never letting the previous addition incorporate fully before adding the next.
- Add the chopped cherries and mini chocolate chips and mix on low speed until distributed. You could also do this by hand with a silicone spatula.
- Scoop the dough onto a parchment-lined baking sheet using a medium cookie scoop or approximately the size of a golf ball. Cover with plastic wrap and refrigerate at least 4 hours or overnight.
- When you're ready to bake, preheat the oven to 325°F convection (with the fan) or 350°F conventional (no fan).
- Line 2 baking sheets with parchment paper and roll each piece of dough into a ball. Place on the baking sheets in staggered rows about 2 inches apart.
- Bake in the preheated oven for 10-14 minutes or until the edges are set and the centers have puffed and look matte rather than shiny.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Yield – 13 cookies
Presentation – Bake the cookies until they are completely matte, otherwise you risk an underbaked cookie.
Technique – Let the chopped cherries drain overnight to remove excess liquid and ensure you get the perfect cookie.
Variations – Make with mini white chocolate chips or chopped chocolate as I do with these white chocolate cranberry cookies!
Storage – Store baked cookies in an airtight container at room temperature for 3 days, or freeze for up to 2 months.
Presentation – Bake the cookies until they are completely matte, otherwise you risk an underbaked cookie.
Technique – Let the chopped cherries drain overnight to remove excess liquid and ensure you get the perfect cookie.
Variations – Make with mini white chocolate chips or chopped chocolate as I do with these white chocolate cranberry cookies!
Storage – Store baked cookies in an airtight container at room temperature for 3 days, or freeze for up to 2 months.
Nutrition
Calories: 187kcal | Carbohydrates: 32g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 146mg | Potassium: 40mg | Fiber: 1g | Sugar: 20g | Vitamin A: 147IU | Vitamin C: 0.04mg | Calcium: 29mg | Iron: 1mg