Maraschino Cherry Chocolate Chip Cookies Recipe
These Maraschino Cherry Chocolate Chip Cookies combine the classic comfort of chocolate chip cookies with a vibrant twist of finely chopped maraschino cherries and a dash of pink food coloring for a fun, festive treat. Chilled dough ensures perfect shape retention, while the combination of cornstarch and baking soda guarantees a chewy and tender texture. Ideal for cookie lovers looking to add a pop of color and fruity flavor to their baking repertoire.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Total Time: 55 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
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, divided
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
Other
- 1 cup drained & finely chopped maraschino cherries, plus extra for garnish
Instructions
- Chill dough preparation: Begin by chilling the dough for 30 minutes before baking to ensure proper texture and shape retention.
- Measure flour accurately: Use a kitchen scale to weigh 360 grams of all-purpose flour or aerate flour by whisking before spooning into a measuring cup, leveling it with a butter knife without tapping the cup.
- Prepare cherries: Drain and finely chop one cup of maraschino cherries, then lay them on a paper towel to absorb excess juice to prevent soggy cookies.
- Line baking sheet: Place a silicone baking mat or parchment paper on a cookie sheet to prevent sticking during baking.
- Combine dry ingredients: In a mixing bowl, whisk together flour, cornstarch, baking soda, and salt; then set aside.
- Cream butter and sugars: In a larger bowl, beat room temperature butter, light brown sugar, and granulated sugar on medium speed for two minutes until fluffy and pale in color.
- Add eggs and extracts: Mix in eggs, vanilla extract, and almond extract, continuing to beat for 30 seconds until fully combined.
- Add color: Blend in pink gel food coloring gradually until desired pink hue is achieved for vibrant, eye-catching cookies.
- Incorporate dry ingredients: Gradually mix the dry mixture into the wet ingredients on low speed; the dough will be thick and heavy.
- Mix in cherries and chocolate chips: Fold in the finely chopped cherries and one cup of chocolate chips evenly through the dough.
- Form and garnish dough balls: Use a #40 cookie scoop (about 2 tablespoons) to shape dough balls; press the remaining one cup of chocolate chips and additional chopped cherries onto the surface for decoration. Place on the lined baking sheet and freeze for 30 minutes to help the cookies hold their shape during baking.
- Bake cookies: Preheat the oven to 350ºF (175ºC). Arrange 6-8 frozen cookie dough balls on a lined baking sheet and bake for 10-13 minutes. Remove when cookies look slightly underbaked to maintain chewiness and preserve the pink color, as they will continue to cook on the hot baking sheet.
- Final touches: Once cooled slightly, add extra chocolate chips to any sparse areas for a fuller appearance. Avoid storing these cookies covered to prevent them from becoming soft due to moisture from the cherries.
Notes
- Accurate flour measurement is essential for cookie texture; use a kitchen scale if possible.
- Drain cherries well and dry on paper towels to prevent cookies from becoming too moist and soft.
- Gel food coloring is recommended over liquid for a deeper, more vibrant pink.
- Freezing the cookie dough before baking helps maintain cookie shape and texture.
- Do not overbake to avoid browning and loss of the pink color; cookies should look slightly underbaked when taken out.
- Do not store these cookies in a sealed container as moisture from cherries can soften them.
