Cherry Chocolate Cookies (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1 tsp baking soda
02 -
2 tsp cornstarch
03 -
2 cups (12 oz bag) semi-sweet chocolate chips, plus extra for decoration
04 -
3 cups (360g) all-purpose flour
05 -
¼ tsp salt
→ Wet Ingredients
06 -
2 large eggs
07 -
¼ cup (50g) granulated sugar
08 -
1¼ cups (267g) light brown sugar
09 -
1 tsp vanilla extract
10 -
⅛ tsp almond extract
11 -
Small amount of pink gel food coloring
12 -
1 cup drained & finely chopped maraschino cherries, with some extra for topping
13 -
1 cup (226g) unsalted butter, softened
# Instructions:
01 -
Chop the cherries after draining. Let them rest on paper towels so they aren't too wet. Heat the oven to 350º F and line a baking tray with parchment or a silicone mat.
02 -
Stir together the flour, cornstarch, salt, and baking soda in a mixing bowl. Put aside for later.
03 -
In a larger bowl, whip the butter, brown sugar, and granulated sugar. Keep mixing for a couple of minutes until the texture is light and fluffy.
04 -
Mix in the eggs, food coloring, almond extract, and vanilla extract. Blend everything for about half a minute.
05 -
Slowly stir the dry mix into the wet mix, then fold in the cherries and 1 cup of chocolate chips. Make cookie dough balls about the size of a golf ball. Add extra chips and cherries as toppings.
06 -
Bake for 10-13 minutes, keeping an eye on the color to avoid overbaking. Let cookies cool on the tray for 15 minutes.
# Notes:
01 -
Swap in King Arthur Gluten Free Measure for Measure Flour for a gluten-free option.
02 -
Gel-based food coloring works best to get a pink tone.