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Nothing feels more playful than biting into these chocolate chip cookies bursting with sweet cherry bits. They’re quick to whip up, show off a gorgeous pink color, and keep soft every time. With melty chocolate and cherries in each bite, they’re a party favorite anytime. Pass them around and folks will be asking how you made them before the night is even done.
I baked these for my niece’s tea party and, honestly, they vanished before I sat down. Cherry and chocolate make a combo no one can turn down. Both kids and adults love them.
Vibrant Ingredients
- Maraschino cherries: add sweet bits and juicy bursts. Dry really well or cookies will get soggy
- Pink gel food coloring: for that bold color without making the dough too thin. Use just a little
- Almond extract: levels up that cherry flavor. Natural almond extract is best if you have it
- Vanilla extract: brings sweet, warm flavor into the mix. Go for pure if you can
- Large eggs: hold everything together and give great color. Fresh eggs give top results
- Granulated sugar: puts a crisp at the edge and evens out the brown sugar. Organic works for more flavor
- Light brown sugar: keeps things moist and deepens the overall taste. Lightly pack it to measure right
- Unsalted butter: smooth and creamy when brought to room temp. European butter makes them even richer
- Semi-sweet chocolate chips: melty and classic chocolate taste. Pick a good brand for the best flavor
- Salt: cuts the sweetness and lifts all other flavors. Fine sea salt spreads more evenly
- Baking soda: makes them puff up just right. Make sure yours is still active
- Cornstarch: turns out cookies extra pillowy and soft. Fresh cornstarch works best
- All-purpose flour: holds the dough together and keeps cookies soft. Unbleached gives a purer taste
Detailed Easy Steps
- Let Cookies Chill on Tray:
- Rest baked cookies on the sheet for at least 15 minutes so they set and turn out extra chewy
- Pull from Oven:
- Bake each tray at 350 F for about 10-13 minutes Watch that the color stays bright pink. Edges should seem done but middles will finish as they cool
- Add Toppings and Shape:
- Scoop dough into balls the size of a golf ball, pop on a few extra cherries and chocolate chips, and line them up on your pan
- Fold in Goodies:
- Mix in chopped cherries and some chocolate chips by hand. Don’t overmix. Save some for the tops
- Mix Doughs Together:
- Slowly add the flour mix to your wet stuff on low speed. Mix until it’s all just combined and thick
- Add Food Coloring:
- Drop in food gel a teeny bit at a time and mix. A tiny squeeze can make the color super bright
- Flavor Up Your Wet Mix:
- Toss in eggs, vanilla, and almond extract. Beat for about half a minute until creamy
- Cream Sugars and Butter:
- Mix soft butter, brown sugar, and white sugar in a big bowl for two minutes until it’s fluffy and pale
- Whisk Dry Ingredients:
- Stir together flour, cornstarch, baking soda, and salt in a bowl so everything spreads out nicely
- Dry and Chop Cherries:
- Drain cherries on a paper towel, chop them up, and blot again to get rid of juice so dough won’t get too wet
- Aim for Precise Flour:
- Use a scale for accuracy, or fluff and spoon flour in the cup then level it if using cups. This way, cookies don’t dry out
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My secret move is using almond extract. It gives every cookie a candy-like scent and amps up the cherry. Every time I use it, I think about giggling with my mom at the holidays when the kitchen smelled sweet as a candy store.
Handy Storage Hints
Pop cookies in a lidded container on the counter and they’re good for four or five days. To keep them longer, slide cookies into a freezer bag and stash for up to two months. Stack cookies with parchment if freezing so they don’t get stuck together. Want them warm? Five seconds in the microwave does the trick
Smart Ingredient Swaps
Switch in King Arthur Gluten Free blend to make these work for folks avoiding gluten. Try dark chips for a deeper chocolate kick or grab white chips for something sweeter. If you have no almond extract, a splash of cherry juice makes a nice backup, but almond is the secret classic
Fun Ways to Share
Put these on pretty china for a tea party scene or bundle in clear bags with pink ribbon for tasty gifts. They add a splash of color on any dessert table and steal the show at Valentine’s or baby showers
How These Came to Be So Tasty
Maraschino cherries started off soaked in alcohol back in Italy and got big in American baking around the 1950s. Combining them with chocolate chips gives classic cookies a twist and takes you right back to old-school soda shop vibes
Recipe Questions & Answers
- → Which chocolate chips taste best?
Semi-sweet chips balance those cherries nicely, so the cookie doesn’t turn out too sweet.
- → Is fresh cherry ok instead?
If you want that classic flavor and fun color, stick with maraschino. Fresh cherries work, but you’ll get a different vibe.
- → How can I get that bold pink shade?
Gel food coloring gives bright, even color. Water-based color is weaker and might mess with how the dough bakes up.
- → Can I use a gluten free mix?
You sure can! Use a one-to-one gluten free flour blend, like the King Arthur version, and the dough will still work great.
- → Should the dough go in the fridge before baking?
Usually you can skip chilling, but if your dough feels too sticky or warm, give it a short rest in the fridge to make it easier to handle.
- → Can I bake these ahead of time?
Yep, go right ahead! They’ll keep in a sealed container for up to five days and stay just as tasty.