Today, I’m here to spread some cherry love! I mean, who doesn’t love cherries? They’re sweet, tart, and oh-so-delicious! And when you combine them with the rich flavor of milk or dark chocolate chips, it’s just pure magic. I’m excited to share this recipe for Cherry Chocolate Chip Cookies with you today. They’re easy to make and the perfect treat for any occasion. So, let’s get started!
Why Do We Love the Cherry Chocolate Chip Cookies?
The classic flavor combo of cherries and chocolate is a match made in heaven. So, there’s no reason why these morsels of delight shouldn’t be your new go-to cookie. Not to mention, they give a beautiful pink pop of color when baking! And with Valentine’s day just around the corner, these chewy cherry chip cookies are a great way to show your love to your special someone.
Wait, there’s one more reason why these chewy cherry cookies are my absolute favorite: they’re made with Maraschino cherries. That’s right! The flavor of these candied cherries adds a unique sweetness to the chocolate cherry cookies that can’t be replaced.
Plus, it’s such an easy recipe with super simple steps to yield the best cookies you’ve ever had.
Ingredients for Cherry Chocolate Chip Cookies Recipe
Before you start your baking journey, ensure all the ingredients are ready. Here’s what you’ll need:
You’ll need 2 2/3 cups of flour. It is the base and the structure of our cookies. Always measure your flour by spooning it lightly into the measuring cup. And, of course, you must sift it too!
You’ll need one teaspoon of baking soda. It helps with the rising process, making our cookies have a nice shape. Some people add too much in the hope of having more fluffy cookies. Don’t do that!
For our recipe, you’ll need 1 cup of softened butter at room temperature. Unsalted butter is better as you can adjust the salt to taste.
Granulated Sugar and Brown Sugar:
Brown sugar gives the cookies a nice chewiness, while granulated sugar provides sweetness. You’ll need 2/3 cup of brown sugar and 1/2 cup of white sugar. It’s up to you whether you want light or dark brown sugar.
Maraschino Cherry Juice:
You’ll need two tablespoons of maraschino cherry juice. It adds a delicious tartness and an extra cherry flavor. Adjust the amount according to your taste.
The star ingredient! You’ll need 1 cup of chopped maraschino cherries. Make sure to chop them into small pieces, so they don’t break apart when mixed into the dough. If you like them whole, you can add them to the cookies after baking.
You’ll need 2 cups of semi-sweet chocolate chips for delicious chocolatey goodness. If you want to add a different type of chocolate, go ahead. It’s all up to your taste! Dark chocolate chips, white chocolate chips, milk chocolate chips, it’s all totally up to you.
Vanilla and almond extracts are used to add flavor. You’ll need one teaspoon of vanilla and 1/2 teaspoon of almond extract. Taste the batter and adjust it according to your taste.
Pink Food Coloring:
Use 2 to 4 drops of the pretty pink hue. If you don’t have any, it’s totally fine. It will still taste delicious!
And that’s all you need to whip up a batch of these delicious cherry chocolate chip cookies. Do try these and let me know how they turned out. I also have a double chocolate chip cookie recipe if you’re a fan of pure chocolate. Check it out; you won’t be disappointed!
Frequently Asked Questions:
Can I Use Frozen Cherries for Cherry Chocolate Chip Cookies?
Yes, you can! Just make sure to thaw them out and chop them into small pieces before adding them to the dough.
Can I Substitute Coconut Oil for Butter?
Sure, if you want to make your cookies vegan or dairy-free.
Can I Use a Different Type of Extract?
Sure! You can use lemon or orange extract if you don’t have almond extract. Or, if you want to keep it simple, just use more vanilla extract.
Do I Have to Use Food Coloring for this Cherry Chocolate Chip Cookies Recipe?
Not at all! The cookies will still taste delicious without any coloring.
How to Make Maraschino Cherry Chocolate Chip Cookies?
Preheat your oven to 350 degrees and line a baking sheet with parchment paper. You know the drill if you’re a regular baker like me.
In a large bowl, mix the dry ingredients: flour and baking soda. You can use all-purpose flour if there aren’t any dietary restrictions. But if you want a gluten-free alternative, you can use almond or coconut flour.
In a separate bowl, cream the butter until it turns creamy and pale. Then, mix the granulated and brown sugar until fully incorporated. Mix the sugars with the butter to ensure they’re well blended.
Next, crack one large egg into the bowl and mix until creamy. Add a teaspoon of vanilla extract to give the batter an extra flavor boost. Stir in the flour mixture until well combined.
Now add the star ingredients: the maraschino cherries and the chocolate chips. Gently mix them into the batter until they’re evenly distributed in the dough. The amount of each ingredient is entirely up to you, but I like to use a 1:1 ratio of cherries and chocolate chips. Be really, really gentle, just like your Grandma would do, so that the cherries don’t break apart.
Also, add some cherry juice and pink food coloring to the batter. It gives your cookies a fun pink color and an extra cherry flavor. Please chill the cookie mixture for thirty minutes. It allows the flavors to meld together and makes for a better texture.
Once chilled, scoop out little mounds of cookie dough onto the prepared cookie sheet. The size of the mounds is entirely up to you. I like big cookies because they’re more indulgent and last longer. YUM!
You can use a small cookie scoop or an ice cream scoop to make sure they’re all the same size. If you don’t have either, just use a spoon.
Time to bake Your Cherry Chocolate Chip Cookies
Bake the cookies in your preheated oven for 12 minutes or until you notice a warm golden brown color. Pull the tray out and let them cool on a wire rack before devouring.
Cherry chocolate chip cookies
- 2 2/3 cup all-purpose flour
- 1 tsp baking soda
- 1 cup unsalted butter softened to room temperature
- 2/3 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 2 tbsp maraschino cherry juice
- 2-4 drops pink food coloring
- 1 cup maraschino cherries
- 2 cups milk chocolate chips
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- In a bowl whisk together the flour and baking soda – set aside
- In a mixing bowl beat the butter until light and creamy, add the brown sugar and granulated sugar, continue beating until blended and creamy.
- Add in the egg, vanilla, almond extract, cherry juice, and food coloring and mix until just combined. Stir in the flour mixture until well combined.
- Gently fold in the cherries and chocolate chips.
- Chill the cookie mixture in the fridge for 30 minutes.
- Use a cookie scoop and scoop out onto the lined baking sheetBake in the oven for 10-12 minutes just until set. Cool on a wire rack.