Cherry Chocolate Chip

These plump Chocolate Cherry Cookies take ordinary chocolate chip cookies to a whole new level with juicy maraschino cherries mixed into the dough. They've got just the right amount of chew, rich chocolate bits, and sweet cherry bursts that'll make everyone ask for more.

I whipped up these cookies for the first time when I needed a standout treat for my niece's birthday. The splash of red cherries against dark chocolate didn't just look amazing—it tasted so good together that now my family expects them at every get-together.

Ingredients

• Unsalted butter: Let it soften at room temp for a rich foundation and better salt control
• Granulated sugar: Gives you those crisp cookie edges
• Brown sugar: Makes the centers nice and chewy
• Large eggs: Hold everything together while adding needed structure
• Vanilla extract: Boosts all flavors, especially the chocolate
• All purpose flour: Forms the cookie backbone, unbleached tastes better
• Baking soda: Makes them rise right and stay soft
• Salt: Cuts the sweetness and brings out other tastes
• Maraschino cherries: Drained and cut up for bright pops of fruity sweetness
• Semisweet chocolate chips: Add deep cocoa flavors that work great with cherries

Step-by-Step Instructions

Preheat the Oven:

Turn your oven to 350°F and put parchment on your cookie sheets. This temp helps cookies puff up nicely then set with golden edges while staying soft inside. Give your oven about 10 minutes to heat up fully before you start baking.

Cream the Butter and Sugars:

Mix the butter, granulated sugar, and brown sugar in a big bowl until it looks lighter and gets fluffy. This step puts air in your dough and usually takes 3-4 minutes with an electric mixer. Good creaming is key for the right cookie texture.

Add Wet Ingredients:

Mix in the eggs one at a time, waiting until each one blends in before adding another. This keeps the mix smooth and even. Add the vanilla and mix about 30 more seconds until it's all combined.

Combine Dry Ingredients:

In another bowl, stir together the flour, baking soda, and salt until they're mixed well. This stops any clumps of salt or baking soda in your cookies. Slowly add this to your wet stuff, mixing on low just until it comes together. Don't mix too much or your cookies will get tough.

Fold in Cherries and Chocolate Chips:

With a rubber spatula, gently stir in the dried, chopped cherries and chocolate chips. Make sure they spread out evenly in the dough without overmixing. Pat the cherries really dry with paper towels so they don't make your cookies too wet.

Form and Bake:

Drop spoonfuls of dough on your cookie sheets, keeping them about 2 inches apart. Bake for 10-12 minutes until the edges turn golden but the middles still look a bit raw. This makes sure your cookies stay chewy and don't dry out.

Cool Properly:

Let cookies sit on the hot sheets for 5 minutes. They'll keep cooking from the leftover heat and firm up enough to move. Then put them on wire racks to cool all the way, so air can flow around them and keep them from getting soggy.

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My grandma always told me the maraschino cherries were what made these cookies stand out. She always saved a few extra cherries for me to munch on while we baked. Those times in her kitchen, with these cookies in the oven, are some of the best memories from when I was little.

Choosing The Best Cherries

When buying maraschino cherries for this recipe, go for jars with bright red color and fewer artificial additives if you can find them. Better quality cherries without corn syrup really do taste nicer. Cut the cherries into quarters rather than tiny pieces for the best result. This gives you tasty cherry bursts throughout each cookie instead of having them just blend away. Always drain them well and pat with paper towels to get rid of extra juice that might mess up your cookie texture.

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Keeping Them Fresh

These cookies stay good at room temperature in a sealed container for about a week. Just make sure they're totally cool before you pack them up so they don't get damp and soggy. If you want to keep them longer, put the cooled cookies in freezer bags with parchment paper between layers and freeze up to three months. Let them thaw on the counter for an hour before eating, or warm single cookies in the microwave for 10-15 seconds to make them taste freshly baked. The cherries actually help these stay moist longer than regular chocolate chip cookies.

Fun Twists

This basic recipe works great for trying new ideas. White chocolate chips look amazing next to the red cherries and taste creamier and sweeter. For a fancier flavor, try adding 1/2 teaspoon of almond extract with the vanilla to match the cherry taste. Around the holidays, throw in 1/2 cup of chopped pistachios for a pretty red and green look. Chocolate fans can swap some flour for cocoa powder to make a dark chocolate base that makes the cherries really stand out.

Ways To Serve

These cookies taste best when they're a bit warm with cold milk or hot coffee. For a fancy dessert, put vanilla ice cream between two cookies and freeze them for homemade ice cream sandwiches. The cherry and chocolate mix goes really well with after-dinner drinks like port wine or coffee liqueurs at grown-up parties. Try serving them alongside other fruit desserts for a party spread that shows off seasonal fruit flavors.

Frequently Asked Questions

→ Can I swap maraschino cherries for fresh cherries?

Definitely! Just pit and chop the fresh cherries, then pat them dry to avoid too much moisture affecting the cookies.

→ What else can I use instead of chocolate chips?

Try white chocolate chips, chunks of dark chocolate, or even mix in some nuts like pecans or walnuts if you'd like a twist.

→ How do I make the cookies softer and chewier?

Undercook the cookies slightly and leave them to cool on the baking tray before moving them. This locks in that chewy texture.

→ Can these cookies be made without dairy?

Yes, you can! Use vegan butter and dairy-free chocolate chips to create a dairy-free version.

→ What’s the best way to keep these cookies fresh?

Store them in a sealed container at room temperature for up to seven days. For longer storage, freeze them and thaw when ready to eat.