Cherry Chocolate Chewy Cookies

There’s something magical about the combination of sweet chocolate and tart cherries that transforms an ordinary cookie into an extraordinary experience. These Cherry Chocolate Chewy Cookies deliver that perfect balance, creating a delightful treat that’s destined to become a household favorite. With their soft, chewy texture and bursts of fruity sweetness complemented by rich chocolate, these cookies are ideal for any occasion – from casual afternoon snacks to special celebrations.

What Makes These Cookies Special

The secret to these exceptional cookies lies in their carefully balanced ingredients and technique. The combination of both granulated and brown sugar creates the perfect chewy texture – the granulated sugar provides structure while the brown sugar adds moisture and that distinctive caramel-like flavor. The maraschino cherries not only add a pop of color but also contribute a unique sweetness and slight tartness that pairs beautifully with the semisweet chocolate chips.

Unlike crispy cookies that can feel dry, these treats maintain their soft, pillowy texture thanks to the generous amount of butter and the proper creaming technique. The result is a cookie that’s tender on the inside with just enough structure to hold all those delicious mix-ins.

Ingredients You’ll Need

For the Cookie Base:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 2 large eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt

For the Mix-ins:

• 1 cup maraschino cherries, drained and chopped
• 1 cup semisweet chocolate chips

Step-by-Step Instructions

Preparation: Begin by preheating your oven to 350°F (175°C) and lining your baking sheets with parchment paper. This prevents sticking and ensures even baking.

Creating the Base: In a large mixing bowl, cream together the softened butter with both sugars until the mixture becomes light and fluffy. This process typically takes 3-4 minutes with an electric mixer and is crucial for achieving the proper texture. The creaming process incorporates air into the mixture, contributing to the cookies’ tender crumb.

Adding Wet Ingredients: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. This gradual addition prevents the mixture from curdling. Stir in the vanilla extract, which enhances all the other flavors in the cookie.

Incorporating Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually blend this dry mixture into the butter mixture, mixing just until combined. Overmixing at this stage can lead to tough cookies, so mix with a gentle hand.

Adding the Stars: Gently fold in the chopped maraschino cherries and chocolate chips. Be sure to drain the cherries well and pat them dry with paper towels to prevent excess moisture from affecting the cookie dough’s consistency.

Baking: Drop rounded spoonfuls of dough onto your prepared baking sheets, leaving adequate space between cookies as they’ll spread during baking. Bake for 10-12 minutes, or until the edges are golden brown while the centers still look slightly underbaked.

Cooling: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks. This brief cooling period helps them set without breaking apart.

Pro Tips for Perfect Results

Cherry Preparation: Always drain and chop your maraschino cherries well in advance, then pat them completely dry. Excess moisture can make your cookies spread too much or become soggy.

Butter Temperature: Ensure your butter is properly softened – it should give slightly when pressed but not be melted. Room temperature butter creams better and creates the ideal texture.

Don’t Overbake: These cookies continue cooking slightly after removal from the oven. They’re done when the edges are set and golden, even if the centers look slightly underdone.

Storage: Store cooled cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them for up to three months.

Variations to Try

Consider experimenting with different types of chocolate chips – dark chocolate creates a more sophisticated flavor profile, while white chocolate chips offer a sweeter, creamier taste. You could also substitute dried cherries for a more intense cherry flavor, though you’ll want to soak them briefly in warm water first to soften them.

For a festive twist, add a small amount of almond extract along with the vanilla, which complements the cherry flavor beautifully.

Frequently Asked Questions

Q: Can I use fresh cherries instead of maraschino cherries? A: While fresh cherries can be used, they contain more moisture and may affect the cookie’s texture. If using fresh cherries, pit and chop them finely, then pat them very dry with paper towels. You may also want to toss them lightly in flour before folding into the dough.

Q: Why are my cookies spreading too much? A: Excessive spreading usually occurs when the butter is too warm, the dough is too warm, or there’s too much moisture from the cherries. Make sure your butter is properly softened (not melted), chill the dough for 30 minutes if it seems too soft, and ensure cherries are well-drained.

Q: Can I make the dough ahead of time? A: Absolutely! Cookie dough can be made up to 3 days in advance and stored in the refrigerator. You can also scoop the dough into balls and freeze them for up to 3 months. Bake frozen dough balls directly from the freezer, adding 1-2 extra minutes to the baking time.

Q: My cookies turned out too hard. What went wrong? A: Hard cookies are typically the result of overbaking or using too much flour. Make sure to measure flour correctly (spoon and level) and remove cookies when the edges are just golden but centers still look slightly underbaked.

Q: Can I substitute the chocolate chips? A: Yes! You can use chopped chocolate bars, white chocolate chips, butterscotch chips, or even mini chocolate chips. Keep the quantity the same for best results.

Q: How do I know when the cookies are done? A: Look for edges that are set and lightly golden brown. The centers may still appear slightly soft or underbaked – this is perfect for achieving that chewy texture. They’ll continue to cook slightly on the hot pan after removal.

Q: Can I make these cookies gluten-free? A: Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture may be slightly different, but the cookies should still turn out delicious.

Q: What’s the best way to store these cookies? A: Store completely cooled cookies in an airtight container at room temperature for up to one week. For longer storage, freeze in a freezer-safe container for up to 3 months. Place parchment paper between layers to prevent sticking.

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