Ingredients
Scale
- 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
- 1 cup maraschino cherries, drained and chopped
- 1 cup semisweet chocolate chips
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Proper preheating ensures even baking throughout. While waiting, line your baking sheets with parchment paper to prevent sticking and make cleanup easier.
- Cream the Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This process incorporates air into the mixture, which helps create a soft texture in the finished cookies. Beat for about 2-3 minutes until the mixture becomes pale and increases in volume.
- Add Wet Ingredients: Beat in the eggs one at a time, allowing each to fully incorporate before adding the next. This prevents the mixture from curdling. Then stir in the vanilla extract, which adds depth to the flavor profile.
- Combine Dry Ingredients: In another bowl, whisk together the flour, baking soda, and salt. This ensures even distribution of the leavening agent and salt throughout the flour. Gradually blend this mixture into the butter mixture, mixing just until combined to avoid overdeveloping the gluten.
- Add Mix-ins: Gently fold in the chopped maraschino cherries and chocolate chips. Use a spatula and fold with a light hand to maintain the airy texture of the dough and to avoid crushing the cherries, which could release too much moisture into the dough.
- Form Cookies: Drop rounded spoonfuls of dough onto the prepared baking sheets, leaving about 2 inches between each to allow for spreading. You can use a cookie scoop for uniform sizing, which helps ensure even baking.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are golden. The centers may still appear slightly soft, but they will firm up as the cookies cool. Avoid overbaking to maintain the chewy texture.
- Cool: Allow the cookies to cool on the baking sheets for a few minutes. This brief resting period allows the cookies to set slightly, making them easier to transfer. Then move them to wire racks to cool completely, which prevents the bottoms from becoming soggy.
Notes
- Pat the cherries dry with paper towels before chopping to remove excess moisture, which can affect the cookie texture.
- For a more intense cherry flavor, add 1/4 teaspoon of almond extract.
- These cookies can be stored in an airtight container at room temperature for up to 5 days.
- The dough can be frozen for up to 3 months. Form into balls before freezing, then bake directly from frozen, adding 1-2 minutes to the baking time.
- Dark chocolate chips can be substituted for semisweet for a richer chocolate flavor.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 14g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg