Cherry Chocolate Chip Cookies
Soft and chewy cookies with semi-sweet chocolate chips and maraschino cherries.
Equipment
- Mixing bowl
- Baking sheet
- oven
Ingredients
- ½ cup Butter Cold
- ½ cup Brown Sugar 103g
- ¼ cup Granulated Sugar 50g
- 1 Egg Large
- 1 teaspoon Almond Extract
- ¼ teaspoon Salt
- ½ teaspoon Baking Soda
- ½ teaspoon Baking Powder
- 4 teaspoon Cornstarch
- 1 ½ cups All Purpose Flour 180g
- 1 cup Semi-Sweet Chocolate Chips about 6 ounces
- ½ cup Maraschino Cherries chopped and drained
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the cold butter, brown sugar, and granulated sugar until smooth.
- Add the egg and almond extract to the mixture and beat until well combined.
- In a separate bowl, whisk together the salt, baking soda, baking powder, cornstarch, and flour.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips and chopped maraschino cherries.
- Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Store the cookies in an airtight container at room temperature for up to 5 days.