Delicious Cherry Chocolate Chip Cookies

Oh my gosh, you guys – I still remember the first time I made cherry chocolate chip cookies. I was trying to impress my college roommate with some homemade treats, and let me tell you, these little guys stole the show! There's just something magical about biting into a soft, chewy cookie and getting that sweet-tart cherry flavor mixed with melty chocolate. It's like a party in your mouth!

The best part? These cookies come together in no time – just 15 minutes of prep and 10 minutes in the oven. Perfect for when you need a quick dessert fix or want to surprise someone special. They're my go-to when I need a little pick-me-up or want to bring something to book club that'll make everyone go "Wow!" Trust me, once you try these, you'll be hooked.

Why You’ll Love Cherry Chocolate Chip Cookies

Okay, let me count the ways these cookies will steal your heart (and probably your willpower to stop at just one):

• That perfect texture – soft and chewy in the middle with just the slightest crisp around the edges. It's like biting into a little cloud of happiness.
• The cherry-chocolate magic – the sweet-tart pop of maraschino cherries against rich, melty chocolate chips? Absolute perfection. It's like a chocolate-covered cherry but in cookie form!
• So easy to make – no fancy equipment needed, and you can go from craving to cookie in under 30 minutes. Perfect for last-minute dessert emergencies.
• Always a crowd-pleaser – I've brought these to potlucks, bake sales, and even just as a "thinking of you" gift, and they disappear every single time.
• The smell while baking – that almond extract with the cherries creates this amazing aroma that'll make your whole kitchen smell like a bakery.
• Perfectly balanced sweetness – not too sugary, with that little bit of tartness from the cherries to keep things interesting.

Seriously, these cookies check all the boxes – easy, delicious, and guaranteed to make people happy. What's not to love?

Ingredients You’ll Need for Cherry Chocolate Chip Cookies

Alright, let's gather our goodies! Here's everything you'll need to make these dreamy cookies (and yes, I've included all my little prep notes because I've learned the hard way that details matter!):

• ½ cup (1 stick) cold butter – I know most cookie recipes say softened, but trust me, cold butter gives these the perfect texture. Just take it straight from the fridge!
• ½ cup (103g) brown sugar – Pack it in there nice and tight for that rich molasses flavor.
• ¼ cup (50g) granulated sugar – Just enough to balance things out.
• 1 large egg – Room temp is ideal, but I've used cold eggs in a pinch and they still work.
• 1 teaspoon almond extract – This is the secret weapon that makes the cherries sing! Vanilla works too if you're in a bind.
• ¼ teaspoon salt – Don't skip this – it makes all the flavors pop.
• ½ teaspoon baking soda + ½ teaspoon baking powder – Our dynamic duo for the perfect rise.
• 4 teaspoons cornstarch – The magic ingredient for ultra-soft cookies.
• 1½ cups (180g) all-purpose flour – Spoon and level it, don't scoop straight from the bag!
• 1 cup (about 6 oz) semi-sweet chocolate chips – I like the mini ones for better distribution, but regular work great too.
• ½ cup maraschino cherries, chopped and well-drained – Pat them dry with paper towels or you'll get pink cookies (which isn't terrible, just unexpected!).

See? Nothing too crazy – just simple ingredients that come together to make something magical. Now let's get baking!

Step-by-Step Cherry Chocolate Chip Cookies Instructions

Okay, let's dive into making these beauties! I promise it's easy, but I'll walk you through every step so your cookies turn out perfect. Just follow along and resist the urge to eat all the dough (though I won't judge if you sneak a taste!).

Preheat and Prep

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This is crucial - no sticking cookies and easy cleanup! The cold butter thing might seem weird, but it helps create those perfect little pockets of tenderness in the cookies.

Mix Wet and Dry Ingredients

2. In a mixing bowl, cream together the cold butter, brown sugar, and granulated sugar until smooth. Don't rush this - give it a good 2-3 minutes of mixing. You'll know it's ready when it looks light and fluffy.
3. Add the egg and almond extract, beating until everything's well combined. Scrape down the sides of the bowl to make sure nothing's hiding down there!
4. In a separate bowl, whisk together all the dry ingredients - salt, baking soda, baking powder, cornstarch, and flour. This helps distribute everything evenly so you don't get bitter bites.
5. Now, gradually add the dry ingredients to the wet ingredients, mixing just until combined. Seriously, stop as soon as you don't see flour streaks - overmixing makes tough cookies!

Fold in Cherries and Chocolate

6. Here comes the fun part! Gently fold in the chocolate chips and chopped cherries with a spatula. Be careful not to smash the cherries too much - we want nice little bursts of flavor. The dough will be thick and might seem dry at first, but keep folding and it'll come together.

Bake and Cool

7. Drop tablespoon-sized portions of dough onto your prepared baking sheet, spacing them about 2 inches apart. I like using a cookie scoop for this - less mess and even-sized cookies!
8. Bake for 10 minutes exactly - they'll look slightly underdone in the middle but the edges will be lightly golden. This is the secret to soft cookies!
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. I know it's tempting, but don't skip this - they need time to set up properly.

And voila! You've just made the most irresistible cherry chocolate chip cookies. Now try not to eat them all in one sitting - though I totally understand if you do!

Cherry Chocolate Chip Cookies Variations

Okay, let's talk about playing with this recipe because honestly, these cookies are like a blank canvas for delicious experimentation! Here are some of my favorite twists that always impress:

• White chocolate lovers unite! Swap the semi-sweet chips for white chocolate chips. The creamy sweetness pairs amazingly with the cherries - it's like a cherry cheesecake in cookie form.
• Dried cherry magic If you can't find maraschinos or want a deeper cherry flavor, use ⅓ cup chopped dried cherries instead. Soak them in warm water for 10 minutes first to plump them up - just pat them dry before adding!
• Gluten-free goodness Replace the all-purpose flour with a 1:1 gluten-free baking blend. My favorite is the one with xanthan gum already in it - makes for perfect texture every time.
• Double the cherry Add ½ teaspoon cherry extract along with the almond extract for an extra cherry punch. Just don't go overboard or it can taste medicinal.
• Nutty crunch Toss in ¼ cup chopped almonds or pecans for some texture contrast. Toast them first for maximum flavor!

The best part? You can mix and match these ideas - white chocolate AND nuts? Yes please! Just keep the total add-ins to about 1½ cups so your cookies don't get overwhelmed.

Serving and Storage Tips for Cherry Chocolate Chip Cookies

Okay, let's talk about keeping these cookies as perfect as the moment they came out of the oven (and how to hide them from your family if needed!). Here's my tried-and-true advice:

• Fresh is best - Serve these beauties warm if you can! That melty chocolate and soft center? Absolute heaven with a glass of cold milk.
• Storage secret - Keep them in an airtight container at room temperature with a slice of bread. The bread keeps them soft and chewy for up to 5 days (if they last that long!).
• Freezer-friendly - These freeze beautifully! Just pop cooled cookies in a freezer bag with parchment between layers. They'll keep for 3 months - perfect for cookie emergencies.
• Reviving leftovers - If they do get a bit stale, 10 seconds in the microwave brings back that fresh-baked magic.

Pro tip: The dough balls freeze great too - just add 1-2 minutes to the bake time when cooking from frozen!

Helpful Notes for Perfect Cherry Chocolate Chip Cookies

Here are my little kitchen secrets to cookie perfection (learned from many, many batches!):

• Sticky dough? If it's too wet to handle, pop it in the fridge for 20 minutes. The cold butter will firm up and make scooping easier.
• Cherry juice alert! Really pat those cherries dry - I use like three paper towels. Pink dough tastes fine but looks a bit funny.
• No almond extract? Vanilla works great too - just use 1½ teaspoons since it's milder.
• Dough too dry? Add a teaspoon of milk - sometimes flour measurements vary.
• Cookie math: Each cookie is about 120 calories - because sometimes you just need to know before that third one disappears!

Remember, cookies are forgiving - even imperfect ones taste amazing!

Frequently Asked Questions About Cherry Chocolate Chip Cookies

I get so many questions about these cookies - here are the ones that pop up most often (and my honest answers!):

1. Can I use frozen cherries instead of maraschino?
   You can, but they'll be different! Thaw and pat them super dry first. Frozen cherries are less sweet and more tart - I'd add an extra tablespoon of sugar to balance it.
2. How do I prevent my cookies from spreading too much?
   Make sure your butter is COLD (not softened), and don't skip the chilling if your dough seems sticky. Also, check your baking powder isn't expired - fresh leavening helps them puff up instead of out.
3. Can I leave out the almond extract?
   Absolutely! Use 1½ teaspoons vanilla instead. The almond just enhances the cherry flavor, but they'll still be delicious without it.
4. Why did my cookies turn pink?
   Haha, welcome to the club! You probably didn't dry the cherries enough. They still taste great - just tell people they're Valentine's cookies!
5. Can I make these without eggs?
   I've had success with ¼ cup applesauce instead, but the texture will be slightly cakier. Still yummy though!

Got more questions? Just ask - I've probably made every mistake possible with these cookies!

Final Thoughts on Cherry Chocolate Chip Cookies

Well, there you have it - my all-time favorite cookie recipe that never fails to impress! What I love most about these cherry chocolate chip cookies is how they're equal parts fancy and easy. That perfect balance of sweet cherries and rich chocolate, the melt-in-your-mouth texture, and the fact that you can whip them up in no time? Total win in my book.

Whether you're baking them for a special occasion, a weekday treat, or just because (the best reason!), these cookies are guaranteed to make people smile. So grab your mixing bowl and get baking - and don't forget to share with someone you love (or keep them all for yourself, I won't tell!). Happy baking, friends!