Introduction

These Maraschino Cherry Chocolate Chip Cookies offer a delightful twist on a classic favorite, combining chewy chocolate chips with sweet, vibrant cherries. The soft pink dough makes them as visually appealing as they are delicious. Perfect for special occasions or whenever you want a fun and flavorful treat.

A close-up view of a stack of pinkish-red cookies speckled with dark brown chocolate chips and bits of bright red cherry pieces. The top cookie is round with a slightly rough texture and some raised chocolate chips adding depth. One glossy red cherry with stem lies on the white marbled surface near the base of the cookie stack. The background is softly blurred, focusing all attention on the colorful cookies in the center. Photo taken with an iphone --ar 4:5 --v 7

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)

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

Step 1: Drain and finely chop the maraschino cherries. Set them aside on a paper towel to absorb excess juice.

Step 2: In a mixing bowl, combine the flour, cornstarch, baking soda, and salt. Set aside.

Step 3: In a larger bowl, beat the butter, light brown sugar, and granulated sugar on medium speed for 2 minutes until fluffy and pale.

Step 4: Add the eggs, vanilla extract, and almond extract. Beat for 30 seconds.

Step 5: Mix in the pink gel food coloring until you reach your desired shade of pink.

Step 6: Gradually add the dry ingredients to the wet mixture on low speed until the dough is thick and well combined.

Step 7: Fold in the chopped cherries and 1 cup of chocolate chips.

Step 8: Use a #40 cookie scoop (about 2 tablespoons) to form dough balls. Press the remaining chocolate chips and extra chopped cherries onto the outside of each ball.

Step 9: Place the cookie balls on a baking sheet lined with silicone mat or parchment paper, then freeze for 30 minutes to help them keep their shape.

Step 10: Preheat the oven to 350ºF (175ºC). Bake 6-8 cookies at a time for 10-13 minutes. The cookies should look slightly underbaked when taken out.

Step 11: Allow cookies to cool on the baking sheet. Add extra chocolate chips to any sparse areas if desired.

Tips & Variations

Use a kitchen scale to measure flour accurately for the best texture.

Gel food coloring helps achieve a deep, vibrant pink without altering the dough consistency.

Freezing the dough balls before baking is key to maintaining their shape and keeping them chewy.

Try substituting maraschino cherries with dried cherries for a less juicy, more concentrated flavor.

Storage

Cookies are best enjoyed fresh and slightly warm. Store them in an airtight container at room temperature for up to 3 days. Avoid covering immediately after baking to prevent softening from the cherry moisture. You can also freeze baked cookies for up to 1 month; thaw at room temperature before serving.

FAQs

Can I use regular red food coloring instead of gel?

Regular liquid food coloring can be used but may affect the dough consistency and result in a lighter, less vibrant color. Gel coloring is recommended for best results.

Why should I freeze the cookie dough before baking?

Freezing the dough helps the cookies hold their shape while baking and prevents spreading. It also contributes to a chewier texture.