Description
Delight in these Maraschino Cherry Chocolate Chip Cookies, a perfect blend of sweet, tart maraschino cherries and rich dark chocolate in a buttery cookie base. Soft, slightly chewy, and topped with flaky sea salt to balance the sweetness, these cookies are a unique treat for any occasion.
Ingredients
Scale
Cookie Dough
- ¾ cup butter, softened (dairy free or regular)
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 egg
- ½ tbsp vanilla extract
- ¾ tsp salt
- ¾ tsp baking soda
- 2 cup + 2 tbsp all-purpose flour
- ¾ cup maraschino cherries, pitted and chopped small
- ¾ cup chopped dark or semisweet chocolate
Topping
- Flaky sea salt, for sprinkling on top
Instructions
- Preheat Oven: Preheat your oven to 350°F and line two baking sheets with parchment paper to ensure the cookies do not stick and bake evenly.
- Prepare Cherries: Remove stems from maraschino cherries and thoroughly pat dry to remove excess liquid. Chop into small pieces and pat dry again to prevent sogginess in the cookie dough.
- Cream Butter and Sugars: Using a standing mixer with a paddle attachment or a handheld mixer, beat the softened butter with granulated sugar and light brown sugar for 1-2 minutes until the mixture is light and fluffy.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until just combined, being careful not to overmix to keep the dough tender.
- Incorporate Dry Ingredients: Gradually add salt, baking soda, and all-purpose flour to the wet ingredients, mixing until a dough forms. Stir in the chopped dark or semisweet chocolate and the chopped maraschino cherries until evenly distributed.
- Scoop Dough: Using a medium cookie scoop or spoon, portion the dough into balls about 1.5 to 2 tablespoons each and place them on the prepared baking sheets about 3-4 inches apart. Optional: press a few extra chocolate pieces on top for added texture and appearance.
- Bake Cookies: Bake the cookies one sheet at a time for 8-11 minutes, until the edges look set but the centers still appear slightly under-baked. This will result in a chewy, soft cookie.
- Cool and Salt: Remove the cookies from the oven, sprinkle flaky sea salt on top, and let them rest on the baking sheet for 5 minutes. Transfer to a cooling rack to cool completely before serving.
Notes
- Thoroughly drying the maraschino cherries is essential to prevent excess moisture in the dough, which can affect texture.
- For a dairy-free version, use dairy-free butter substitutes.
- Do not overmix the egg into the butter and sugar to keep the cookies tender.
- Baking one sheet at a time ensures even heat distribution and consistent baking results.
- Flaky sea salt on top enhances flavor by balancing the sweetness and adding a slight crunch.
