Name: Cherry Chocolate Chip Cookies Recipe
Prep time: 20 min
Cook time: 14 min
Total time: 34 min
Cuisine: American
Ingredients: 1 cup maraschino cherries (140g/5oz drained); 113 g unsalted butter (1 stick / ½ cup / 4oz); 225 g plain flour (1 ¾ cups / 8oz); ¾ teaspoon baking soda; ½ teaspoon salt; ⅔ cup white granulated sugar (135g / 4.8oz); ¼ cup light brown sugar (50g / 1.8oz); 1 large egg, room temperature; 2 teaspoon vanilla extract; 1 cup dark chocolate chips (semi-sweet) (180g / 6.4oz)

Ingredients

1 cup maraschino cherries (140g/5oz drained)

113 g unsalted butter (1 stick / ½ cup / 4oz)

225 g plain flour (all purpose) (1 ¾ cups / 8oz)

¾ teaspoon baking soda

½ teaspoon salt

⅔ cup white granulated sugar (135g / 4.8oz)

¼ cup light brown sugar (50g / 1.8oz)

1 large egg, room temperature

2 teaspoons vanilla extract

1 cup dark chocolate chips (semi-sweet) (180g / 6.4oz)

Instructions

Step 1: Preheat your oven to 180°C (160°C fan forced) / 350°F. Line two large baking sheets with baking paper.

Step 2: Drain the maraschino cherries and chop them into halves or quarters depending on their size. Place them between paper towels and press gently to remove excess juice.

Step 3: Melt the butter in a small saucepan over low-medium heat. Swirl until melted and bubbling, then let it bubble until the bubbles turn foamy and the butter becomes amber brown. Stir occasionally to prevent burning.

Step 4: Slowly pour the browned butter into a large mixing bowl, holding back any burnt solids. Let it cool for 10 minutes.

Step 5: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

Step 6: Add both sugars to the browned butter and whisk until well combined. Add the egg and vanilla extract, whisking until smooth.

Step 7: Fold the flour mixture into the wet ingredients using a spatula, mixing until just combined.

Step 8: Set aside a small handful each of the chocolate chips and chopped cherries. Fold the remaining chocolate chips and cherries into the dough until evenly distributed.

Step 9: Using a 3-tablespoon scoop, form golf ball-sized dough balls and place them on the baking trays about 2 inches apart. Press any loose bits back into the dough balls.

Step 10: Press a few reserved chocolate chips and cherry pieces lightly on top of each cookie for a pretty finish.

Step 11: Bake for 12-14 minutes. Once out of the oven, you can gently swirl a round cookie cutter around each cookie to shape them neatly if desired.

Step 12: Let the cookies cool on the trays for a few minutes, then transfer them to a cooling rack. They will firm up and become crispy on the outside while remaining chewy inside.

Step 13: Enjoy your Cherry Chocolate Chip Cookies! Don’t forget to leave a comment and rating if you liked this recipe.

Tips & Variations

For a softer cookie, reduce baking time by a minute or two.

Use fresh or frozen cherries if you prefer, but reduce added sugar slightly to balance sweetness.

Swap dark chocolate chips for milk or white chocolate chips for a different flavor.

Toast the chopped cherries lightly in a dry pan to enhance their flavor before adding to the dough.

FAQs

Can I use canned cherries instead of maraschino cherries?

Yes, canned cherries can work, but make sure to drain and dry them thoroughly to avoid soggy dough. Maraschino cherries offer a sweeter and distinct flavor that complements the chocolate well.

Why is the butter browned in this recipe?

Browning the butter adds a rich, nutty flavor and depth to the cookies that plain melted butter can’t provide. It enhances the overall taste and makes the cookies more aromatic.

Dessert

Cherry Chocolate Chip Cookies Recipe

Introduction