Description
Soft and chewy Cherry Chocolate Chip Cookies made with maraschino cherries, semi-sweet chocolate chips, and a light almond note for balanced flavor and a pink finish.
Ingredients
Scale
- 3 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups semi-sweet chocolate chips
- 1 cup unsalted butter, room temperature
- 1 1/4 cups light brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/8 teaspoon almond extract
- 1/4 teaspoon pink gel food coloring
- 1 cup maraschino cherries, drained and finely chopped
Instructions
- Drain and finely chop the maraschino cherries, then blot dry with paper towels.
- Whisk together the flour, cornstarch, baking soda, and salt in a bowl.
- Beat the butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs, vanilla extract, and almond extract and mix briefly.
- Mix in the pink gel food coloring until evenly colored.
- Gradually add the dry ingredients to form a thick dough.
- Fold in the chopped cherries and 1 cup of chocolate chips.
- Scoop dough into balls, press extra chips on top, and freeze for 30 minutes.
- Bake at 350°F for 10–13 minutes until edges are set and centers look soft.
Notes
- Chilling the dough helps the cookies stay thick.
- Do not overbake to preserve the pink color and chewy texture.
- Store cookies uncovered to prevent excess moisture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18 g
- Sodium: 140 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg