Cherry Chip Cookies Recipe
User Reviews
5
Cherry Chip Cookies Recipe
Description
This recipe produces cookies with a rich, buttery base mixed with white sugar and almond extract. The dough is thickened with all-purpose flour, baking soda, cornstarch, and salt. Finely diced maraschino cherries and their juice are folded in along with mini chocolate chips, infusing the cookie with bursts of moist cherry flavor and chocolate richness. Baking at 350°F for 10-11 minutes yields cookies that are golden at the edges and tender inside, avoiding overbaking to retain a desirable softness.
These cookies are suitable for casual snacking or serving with tea. Their distinctive cherry-chocolate combination sets them apart from standard chocolate chip cookies.
Storing the cookies with a piece of bread helps maintain softness by absorbing excess moisture. They can be kept in an airtight container at room temperature or refrigerated for up to five days.
Ingredients
- 1 tick butter chilled
- 1 ⅔ cup white sugar
- 2 egg
- 1 tsp almond extract
- 2 ⅔ cups all-purpose flour
- ½ tbsp baking soda
- 1 tbsp cornstarch
- pinch of salt
- ½ cup maraschino cherries diced
- 1 tbsp maraschino cherry juice
- ½ cup mini chocolate chips
- 1 tsp Food Coloring optional, pink
Instructions
- Preheat the oven to 350°F.
- In a mixing bowl, add cold butter and sugar. Beat until the butter and sugar are well combined.
- Add the eggs and almond extract. Mix again until well combined.
- Add all of the dry ingredients into the bowl: all purpose flour, baking soda, cornstarch, and salt. Mix until everything is well combined. The batter will be thick.
- Then use a knife to finely chop the maraschino cherries into small pieces - the smaller, the better as you’ll get more pieces in each bite. Fold the cherries, mini chocolate chips, and cherry juice into the batter.
- Line a baking sheet with parchment paper and use a medium sized cookie scooper to scoop batter onto the cookie sheet.
- Bake for 10-11 minutes (12 minutes is too long!). They will look slightly golden around the edges and that’s your sign to remove them from the oven.
- Transfer to a wire rack and allow them to cool (as the centers will still be slightly doughy just after baking) and enjoy!
Notes
- Chop maraschino cherries finely to avoid overly moist pockets and distribute flavor evenly.
- Store cookies in an airtight container with a piece of bread to keep them soft longer.
- Cookies keep well for up to 5 days at room temperature or refrigerated for a chewier texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 232 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 232kcal | 12% |
| Carbohydrates | 39g | 13% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 34mg | 11% |
| Sodium | 123mg | 5% |
| Potassium | 30mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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