Cherry Chocolate Chip Cookies
What's better than freshly baked chocolate chip cookies? Cherry Chocolate Chip Cookies! This fun and easy-to-make twist on the classic cookie is perfect for Valentine's Day or any time of year.
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Makes: 2 dozen cookies
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Ingredients
- 1 cup (2 sticks) unsalted butter room temperature
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup chopped maraschino cherries
- 1 ½ tablespoon maraschino cherry juice
- 1 ½ cups chocolate chips (I like using bittersweet, but you can use semi-sweet)
Instructions
- Preheat oven to 375 degrees and line two baking sheets with parchment paper or silicone mats.
- In the bowl of a stand mixer with paddle attachment or in a large bowl with a hand mixer, cream together butter and both sugars until light and fluffy, about 2-3 minutes.
- Mix in eggs one at a time. Mix in vanilla extract.
- In a separate large bowl, whisk together flour, baking soda, and salt.
- Mix the dry ingredients into the wet ingredients until just combined, taking care not to over-mix. Fold in cherries, cherry juice, and chocolate chips until just combined.
- Scoop about 2 tablespoon of cookie dough (I use a #40 cookie scoop) onto the prepared baking sheets about 1 ½ inches apart.
- Bake for 8-11 minutes, until cookies are just turning golden around the edges, but are still soft. Let cookies cool in the pan for a couple minutes before moving to a wire rack to cool completely.
Notes
- Store cookies in an airtight container at room temperature for about 5 days. Add a paper towel to the container to absorb any extra moisture.
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