Cherry Chocolate Cookies (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1/2 teaspoon salt
02 -
1 cup packed brown sugar
03 -
2 large eggs
04 -
1 cup granulated sugar
05 -
1 cup semisweet chocolate chips
06 -
1 teaspoon baking soda
07 -
3 cups all-purpose flour
08 -
1 cup unsalted butter, softened
09 -
2 teaspoons vanilla extract
10 -
1 cup maraschino cherries, drained and chopped
→ Optional Substitutions
11 -
Swap whole wheat flour with some all-purpose flour for a nuttier texture plus extra fiber.
12 -
For dairy-free cookies, pick vegan butter and chocolate chips without dairy.
# Instructions:
01 -
Set your oven to 350°F (175°C) and cover your baking pans with parchment paper so nothing sticks.
02 -
In a big mixing bowl, beat butter with both sugars until it turns soft and fluffy. It should take around 2–3 minutes.
03 -
Mix in the eggs one by one, making sure each blends in fully before adding the next. Stir in the vanilla last.
04 -
In a fresh bowl, whisk the flour, salt, and baking soda together. Slowly add this into the wet mixture till just combined.
05 -
Carefully mix in the chopped cherries and chocolate chips so they are spread throughout the dough.
06 -
Scoop about 1–2 tablespoons of dough and plop them onto the lined baking pans, keeping them 2 inches apart.
07 -
Bake for 10–12 minutes, or until the cookies look set and their edges have a nice golden hue.
08 -
Let the cookies sit on the pans for 5 minutes before putting them on wire racks to cool off completely.
# Notes:
01 -
Using a cookie scoop makes it easier to get even-sized dough balls.
02 -
Add a little almond extract along with the vanilla to give it a unique twist.
03 -
Pair these cookies with cold milk or warm coffee for a comforting snack.