Description
These Maraschino Cherry Chocolate Chip Cookies combine the classic richness of chocolate chip cookies with the sweet, fruity pop of maraschino cherries and a subtle finish of flaky sea salt. Soft and chewy with a perfect balance of sweetness and saltiness, these cookies are a delightful treat that’s easy to bake and delicious to enjoy any time.
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 cups + 2 tbsp all-purpose flour
Add-ins and Toppings
- ¾ cup maraschino cherries, pitted and chopped small
- ¾ cup chopped dark or semisweet chocolate
- Flaky sea salt, for sprinkling on top
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper to prevent sticking and promote even baking.
- Prepare Cherries: Remove the stems from the maraschino cherries, pat them dry to remove excess liquid, chop into small pieces, and then pat dry again thoroughly to avoid adding unwanted moisture to the dough.
- Cream Butter and Sugars: In a mixing bowl using a stand mixer with a paddle attachment or a handheld mixer, combine the softened butter with the granulated and light brown sugars. Mix on medium speed for 1-2 minutes until the mixture is light and fluffy, which helps create tender cookies.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until just combined. Avoid over-mixing at this stage to keep the cookies tender.
- Incorporate Dry Ingredients: Gradually mix in the salt, baking soda, and all-purpose flour until a cohesive dough forms. Then fold in the chopped chocolate and maraschino cherries evenly throughout the dough.
- Shape and Arrange Cookies: Use a medium cookie scoop or spoon to portion out 1.5 to 2 tablespoons of dough per cookie. Space them 3-4 inches apart on the prepared baking sheets to allow room for spreading. Optionally, press a few extra chocolate pieces on top of each cookie for an attractive finish.
- Bake Cookies: Bake the cookies one baking sheet at a time for 8-11 minutes. Remove them from the oven once the edges appear set but the centers remain slightly under-baked; this ensures a soft, chewy texture.
- Cool and Finish: Sprinkle flaky sea salt on the warm cookies immediately after removing from the oven. Let them rest on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely before serving.
Notes
- Patting the maraschino cherries dry is essential to prevent excess moisture which can alter the cookie texture.
- Baking one sheet at a time ensures more even heat distribution and consistency.
- The cookies may look under-baked in the center when taken out of the oven but will firm up as they cool, resulting in chewy cookies.
- For a dairy-free version, use plant-based butter alternatives and ensure chocolate is dairy-free.
- Sprinkling flaky sea salt on top adds a lovely contrast to the sweetness and enhances the overall flavor.
