Cherry Chocolate Cookies (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
2 teaspoons cornstarch
02 -
1 teaspoon baking soda
03 -
3 cups (360g) plain all-purpose flour
04 -
1/4 teaspoon salt
05 -
A 12 oz bag (2 cups) of semi-sweet chocolate chips, keep extras for decoration
→ Wet Ingredients
06 -
1/4 cup (50g) white granulated sugar
07 -
1 1/4 cups (267g) packed light brown sugar
08 -
Pink gel food coloring, just a small amount
09 -
1 cup mascarated maraschino cherries, finely chopped, plus more for topping
10 -
2 large eggs
11 -
1 teaspoon vanilla extract
12 -
1/8 teaspoon almond flavoring
13 -
1 cup (226g) butter, softened to room temp
# Instructions:
01 -
Finely chop the maraschino cherries and put them on a paper towel to blot off the juice. Get your oven warmed up to 350º F and line your baking tray with parchment paper or a silicone mat.
02 -
Toss together baking soda, salt, flour, and cornstarch in a mixing bowl. Set aside.
03 -
In a bigger bowl, use your mixer to beat the butter with both sugars for about 2 minutes until it's pale and fluffy.
04 -
Add almond extract, eggs, pink food gel, and vanilla extract to the creamed butter mix. Beat everything for half a minute.
05 -
Slowly stir in your dry mix. Then toss in the chopped cherries and 1 cup of the chocolate chips. Shape the dough into balls about the size of a golf ball. Place them on the tray and add extra chips and cherries as decoration.
06 -
Bake these beauties for about 10-13 minutes. Don’t let them overbake if you want to keep their pink hue. Let them sit on the tray for 15 minutes to cool off.
# Notes:
01 -
Swap out the flour for gluten-free if needed using King Arthur’s Gluten Free Measure-for-Measure Flour
02 -
Gel food colors work best for intense pink tones