Maraschino Cherry Chocolate Chip (Printable Version)

Chewy pink bites loaded with maraschino cherries and chocolate chips. Just right for your next hangout or celebration.

# What You'll Need:

→ Dry Ingredients

01 - 1/4 teaspoon salt
02 - 1 teaspoon baking soda
03 - 2 teaspoons cornstarch
04 - 360 g all-purpose flour

→ Mix-Ins

05 - 1 cup maraschino cherries, finely chopped and drained, save a bit for topping
06 - 340 g semi-sweet chocolate chips, split for inside and sprinkling on top

→ Wet Ingredients

07 - A dab of pink gel food coloring
08 - 1/8 teaspoon almond extract
09 - 1 teaspoon vanilla extract
10 - 2 big eggs
11 - 50 g regular white sugar
12 - 267 g packed light brown sugar
13 - 226 g unsalted butter at room temp

# Steps to Follow:

01 - Let the cookies chill right on the tray for 15 minutes, then put them on a rack to finish cooling. Grab one when you can’t wait any longer.
02 - Slide the tray in for about 10 to 13 minutes. You want the edges to look baked but keep the centers a little underdone to keep them soft and bright pink. Don’t leave them in too long.
03 - Stick a few extra chopped cherries and chocolate chips on top and around the dough balls. Try to only put about 8 on each tray for plenty of space.
04 - Scoop golf ball–size bits of dough and roll them smooth between your palms. They don’t have to look perfect.
05 - Mix in half the chocolate chips and all the cherry bits by hand until it looks mixed up. Don’t overdo it.
06 - Toss in the dry mix a little at a time while the blender’s running slow. Stop once it all comes together and looks pretty thick.
07 - Put just a touch of pink gel coloring in there and give it a stir until the shade is even everywhere.
08 - Throw in the eggs, almond, and vanilla extract with your creamy butter mix. Keep mixing till it looks good and everything’s blended.
09 - Beat together the soft butter, both sugars on medium for about 2 minutes until it gets fluffy and lighter in color.
10 - Mix up your flour, cornstarch, baking soda, plus the salt in another bowl. Whisk it all together and set it aside.
11 - Get your oven hot at 175°C (350°F). Lay parchment or a baking mat on your pans so nothing sticks.
12 - Drain those cherries well, chop them up tiny, then drop them onto some paper towel so they dry out some more.

# Additional Notes:

01 - A kitchen scale helps you get the flour amount just right. Too much makes dry, crumbly cookies nobody wants.
02 - Gel food coloring pops with color, but if you grab liquid, your dough's likely to look washed out.
03 - For gluten-free swaps, King Arthur’s Measure for Measure Flour gets the job done without odd texture.

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