Ingredients
Dry Ingredients
- 3 cups (360g) all-purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1/4 tsp salt
- 2 cups (12 oz) semi-sweet chocolate chips (divided)
Wet Ingredients
- 1 cup (226g) unsalted butter, room temperature
- 1¼ cups (267g) light brown sugar
- ¼ cup (50g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/8 tsp almond extract
- ¼ tsp pink gel food coloring
Additional Ingredients
- 1 cup drained & finely chopped maraschino cherries (plus extra for garnish)
Instructions
- Chill the dough: Before starting, plan to chill the cookie dough for 30 minutes to help the cookies maintain their shape during baking.
- Measure flour accurately: For best results, weigh the flour using a kitchen scale (360g). If using cups, aerate the flour with a whisk, spoon it into the measuring cup without compacting, then level with a butter knife.
- Prepare cherries: Drain and finely chop the maraschino cherries, then place them on a paper towel to absorb excess juice.
- Prep baking sheet: Line your cookie sheet with a silicone baking mat or parchment paper to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt. Set aside.
- Cream butter and sugars: In a large mixing bowl, beat butter, brown sugar, and granulated sugar on medium speed for 2 minutes until the mixture is fluffy and pale.
- Add eggs and extracts: Beat in the eggs, vanilla extract, and almond extract for 30 seconds until fully combined.
- Color the dough: Stir in pink gel food coloring gradually until you achieve the desired vibrant pink hue.
- Combine dry and wet ingredients: Slowly mix in the dry ingredients at low speed until a thick dough forms.
- Add cherries and chocolate chips: Fold in the finely chopped cherries and 1 cup of chocolate chips evenly into the dough.
- Shape and freeze dough balls: Using a #40 cookie scoop, portion out 2 tablespoons sized dough balls. Press the remaining chocolate chips and some chopped cherries onto the surface of each ball. Place on the baking sheet and freeze for 30 minutes to help them keep their shape.
- Bake the cookies: Preheat the oven to 350ºF (177ºC). Arrange 6-8 cookies on a lined baking sheet from the frozen dough balls. Bake for 10-13 minutes, removing when cookies look slightly underbaked to keep them chewy and maintain the pink color.
- Add finishing touches: Immediately after baking, press extra chocolate chips into any sparse areas. Avoid storing covered to prevent cookies from becoming soft due to the moisture from the cherries.
Notes
- Accurate flour measurement is crucial for the correct cookie texture and structure.
- Gel food coloring is recommended for a deep, vibrant pink color without affecting dough consistency.
- Freezing dough balls before baking ensures cookies hold their shape and don’t spread too much.
- Do not overbake to preserve the soft and chewy texture as well as the pink color.
- Storing uncovered or loosely covered is best to avoid sogginess from cherry moisture.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
