Description
Delight in these Maraschino Cherry Chocolate Chip Cookies that perfectly blend sweet, tart cherries with rich dark chocolate chunks. Soft and chewy with a hint of flaky sea salt on top, they make a unique and irresistible treat for any cookie lover.
Ingredients
Scale
Wet Ingredients
- ¾ cup butter, softened (dairy free or regular)
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 egg
- ½ tbsp vanilla extract
Dry Ingredients
- ¾ tsp salt
- ¾ tsp baking soda
- 2 cup + 2 tbsp all-purpose flour
Add-ins
- ¾ cup maraschino cherries, pitted and chopped small
- ¾ cup chopped dark or semisweet chocolate
Finishing Touch
- Flaky sea salt, for sprinkling on top
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper to prepare for baking.
- Prepare the cherries: Remove stems from maraschino cherries, pat dry thoroughly to remove all excess liquid, then chop them into small pieces. Pat dry again carefully to prevent soggy dough.
- Cream butter and sugars: Using a standing mixer with paddle attachment or a handheld mixer, beat the softened butter with granulated and light brown sugars until the mixture becomes light and fluffy, about 1-2 minutes.
- Add egg and vanilla: Incorporate the egg and vanilla extract into the creamed mixture, mixing just until combined to avoid over-mixing.
- Combine dry ingredients and dough formation: Gradually add the salt, baking soda, and flour into the wet ingredients, mixing until a cookie dough forms. Fold in the chopped dark or semisweet chocolate and the prepared maraschino cherries until evenly distributed.
- Shape the cookies: Using a medium cookie scoop or spoon, form 1.5 to 2 tablespoon-sized dough balls and place them on the prepared baking sheets, spaced 3-4 inches apart. Optionally, press a few extra chocolate pieces on top for a more decadent look.
- Bake the cookies: Bake the cookies one sheet at a time for 8-11 minutes. Remove from the oven once the edges are set but the centers still appear slightly under-baked for a chewy texture.
- Cool and finish: Immediately sprinkle flaky sea salt over the warm cookies then let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy your delicious cookies!
Notes
- Patting dry the cherries multiple times is essential to avoid excess moisture in the dough, which can affect cookie texture.
- Baking one sheet at a time ensures even cooking and consistent results.
- For a dairy-free version, substitute butter with a plant-based alternative.
- Flaky sea salt on top enhances the sweet and chocolate flavors with a hint of saltiness.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
