Description
Maraschino cherry chocolate chip cookies bring sweet memories of childhood summers with delightful nostalgic charm. Balanced flavors and cheerful color make these treats perfect for sharing with friends and family gatherings.
Ingredients
Scale
Dry Ingredients:
- 2.5 cups (590 ml) all-purpose flour
- 1 teaspoon (5 ml) baking powder
- 0.5 teaspoon (2.5 ml) baking soda
- 0.25 teaspoon (1.25 ml) salt
Wet and Sweet Ingredients:
- 1 cup (227 grams) unsalted butter, softened
- 0.75 cup (150 grams) granulated sugar
- 0.75 cup (165 grams) packed light brown sugar
- 2 large eggs
- 2 teaspoons (10 ml) vanilla extract
Mix-Ins:
- 1 cup (170 grams) semi-sweet chocolate chips
- 1 cup (150 grams) chopped maraschino cherries (drained and patted dry)
Instructions
- Craft the foundation of your cookie masterpiece by preheating the oven to 350°F (175°C) and lining baking sheets with parchment paper for optimal non-stick performance.
- In a separate mixing bowl, harmonize the dry ingredients by whisking flour, baking powder, baking soda, and salt until perfectly integrated.
- Using an electric mixer, transform butter, granulated sugar, and brown sugar into a creamy, voluminous mixture that serves as the rich base of your cookies.
- Introduce eggs one at a time, blending thoroughly after each addition, then infuse the mixture with vanilla extract for a aromatic depth.
- Delicately incorporate the dry ingredient blend into the wet mixture, stirring until just combined to maintain a tender cookie texture.
- Gently fold chocolate chips and meticulously drained maraschino cherries into the dough, ensuring even distribution without compromising the batter’s integrity.
- Portion the dough into tablespoon-sized rounds, positioning them generously across the prepared baking sheets with adequate spacing to allow for gentle spreading.
- Slide the cookies into the preheated oven, baking for 10-12 minutes until the edges achieve a gentle golden hue and the centers remain soft.
- Allow the freshly baked cookies to rest on the baking sheet for a brief 5-minute cooling period before transferring to a wire rack for complete cooling.
- For optimal results, thoroughly drain maraschino cherries and pat dry with paper towels to prevent excess moisture from compromising the cookie’s structural integrity.
- Consider chilling the prepared dough for 30 minutes if it appears too soft, which helps maintain the cookies’ desired shape during baking.
Notes
- Drain maraschino cherries completely to prevent soggy cookie texture, using paper towels to absorb excess liquid.
- Refrigerate dough for 30 minutes before baking to control cookie spread and enhance flavor development.
- Experiment with chocolate varieties like dark, milk, or white chips to create unique flavor profiles matching personal preference.
- Use room temperature butter and eggs for smoother dough consistency and more even cookie baking results.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 164
- Sugar: 10 g
- Sodium: 100 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg