Cherry Chocolate Chip Cookies (Print-Friendly Version)
Juicy cherries and chocolate chips create chewy, vibrant cookies everyone will love. Classic homemade goodness.
# Ingredients You'll Need:
→ Wet Ingredients
01 -
60 g unsalted butter, at room temperature
02 -
100 g white granulated sugar
03 -
100 g light brown sugar
04 -
1 large egg, at room temperature
05 -
1 teaspoon vanilla extract
06 -
1 teaspoon maraschino cherry juice (from jar)
07 -
Pink gel food coloring, as needed
→ Dry Ingredients
08 -
190–250 g all-purpose flour
09 -
0.5 teaspoon baking soda
10 -
0.5 teaspoon salt
→ Mix-ins
11 -
150 g maraschino cherries, chopped
12 -
175 g semi-sweet chocolate chips
# How to Make It:
01 -
Preheat oven to 175°C. Line a baking sheet with parchment paper and set aside.
02 -
In a large mixing bowl, beat unsalted butter, white sugar, and brown sugar with an electric mixer on medium speed until light and fluffy.
03 -
Add egg and vanilla extract, mixing until fully integrated. Reduce mixer speed to low and blend in maraschino cherry juice and desired amount of pink gel food coloring.
04 -
In a separate bowl, whisk together all-purpose flour, baking soda, and salt until well combined.
05 -
Gradually add 190 g of the flour mixture to the wet ingredients and mix on low speed until combined. If dough is too sticky, incorporate up to an additional 60 g flour as needed for a manageable consistency.
06 -
Using a spatula, gently fold in chopped maraschino cherries and chocolate chips until evenly distributed.
07 -
Using a 2 tablespoon (30 ml) scoop, form dough balls and arrange spaced apart on the prepared baking sheet.
08 -
Bake in the preheated oven for 12–15 minutes, until cookie tops appear opaque and edges are lightly golden.
09 -
Transfer cookies to a cooling rack and allow to cool completely before serving.
# Extra Information:
01 -
Drain cherries thoroughly and pat dry to prevent excess moisture in the dough.