Maraschino Cherry Chocolate Cookies (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
3 cups (360g) all-purpose flour
02 -
2 tsp cornstarch
03 -
1 tsp baking soda
04 -
¼ tsp salt
05 -
2 cups (12 oz bag) semi-sweet chocolate chips, plus extra for garnish
→ Wet Ingredients
06 -
1 cup (226g) unsalted butter, room temperature
07 -
1¼ cups (267g) light brown sugar
08 -
¼ cup (50g) granulated sugar
09 -
2 large eggs
10 -
1 tsp vanilla extract
11 -
⅛ tsp almond extract
12 -
Small amount of pink gel food coloring
13 -
1 cup drained & finely chopped maraschino cherries, plus extra for garnish
# Instructions:
01 -
Drain and finely chop the maraschino cherries. Set aside on a paper towel to absorb excess juice. Preheat oven to 350º F. Line cookie sheet with silicone mat or parchment paper.
02 -
In a mixing bowl combine flour, cornstarch, baking soda, and salt. Set aside.
03 -
In a larger mixing bowl combine butter, brown sugar, and granulated sugar. Beat on medium speed for 2 minutes until fluffy and pale.
04 -
Add eggs, vanilla extract, almond extract, and pink gel food coloring. Beat for 30 seconds.
05 -
Gradually mix in dry ingredients. Add cherries and 1 cup chocolate chips. Form golf ball sized cookies and garnish with remaining chips and cherries.
06 -
Bake for 10-13 minutes. Don't overbake to maintain pink color. Cool for 15 minutes on baking sheet.
# Notes:
01 -
Can be made gluten-free using King Arthur Gluten Free Measure for Measure Flour
02 -
Use gel food coloring for best pink color results