Maraschino Cherry Chocolate Chip Cookies offer a delightful blend of sweet maraschino cherries and rich chocolate chips, creating a cookie that’s chewy yet slightly crispy. This classic treat has gained popularity for its visually appealing pink hue and the unique contrast between the juicy cherries and dark chocolate. The recipe typically uses ingredients like unsalted butter, brown sugar, all-purpose flour, vanilla extract, and baking soda, complemented by the maraschino cherries and chocolate chips.
To make these cookies, you’ll cream the butter and sugar, mix in the wet ingredients, and then fold in the cherries and chocolate. Baking them until the edges are golden gives the cookies a soft and chewy center. Optional additions, like a cherry on top or a sprinkle of flaky sea salt, can elevate the presentation and flavor even more.
Ingredients
The ingredients for Maraschino Cherry Chocolate Chip Cookies are mostly common baking staples, with a few unique elements to enhance flavor and texture. You’ll need:
- Flour and Leavening Agents: All-purpose flour provides structure, while a mix of baking powder, baking soda, and cornstarch helps create the cookie’s soft texture and prevent excessive spreading.
- Sugar and Butter: Dark brown sugar and unsalted butter add a rich sweetness and keep the cookies moist.
- Flavorings: Vanilla extract, along with almond extract (if desired), highlights the cherries’ flavor, while a splash of apple cider vinegar can add depth.
- Maraschino Cherries and Chocolate Chips: These ingredients add pops of sweetness and richness throughout the dough, creating a balanced taste profile
Preparation
- Prepare the Dough: Begin by creaming softened butter with both brown and granulated sugars until light and fluffy. This will give the cookies a soft, chewy texture. Add in eggs one at a time, followed by vanilla extract. If you want to enhance the cherry flavor, consider adding a touch of almond extract too.
- Drain and Fold in the Cherries: Maraschino cherries are key to the unique taste of these cookies, but they contain extra syrup. Make sure to drain them well and pat them dry to avoid adding excess moisture to the dough. Roughly chop them before folding into the dough, along with chocolate chips.
- Chill the Dough: For best results, chill the dough for at least 30 minutes. This will help the cookies hold their shape and create a thicker texture when baked.
- Bake the Cookies: Preheat your oven to around 350°F (175°C). Line your baking sheets with parchment paper, then scoop the dough into balls and place them evenly spaced on the sheet. Bake until the edges are golden, around 10-12 minutes, then let the cookies cool on the sheet for a couple of minutes before transferring to a wire rack to cool completely.
- Add a Cherry Garnish (Optional): For an extra decorative touch, press a whole maraschino cherry into the top of each cookie before baking or add one just as they come out of the oven.
Mistakes to Avoid
While Maraschino Cherry Chocolate Chip Cookies are simple to make, a few common mistakes can affect their texture and flavor. Here are some pitfalls to avoid for perfect results every time:
- Overmixing the Dough: After adding the flour, mix the dough only until combined. Overmixing can make the cookies tough rather than soft and chewy.
- Excess Moisture from Cherries: Maraschino cherries contain extra syrup, which can make the dough too wet if not managed correctly. Drain the cherries well and pat them dry with paper towels before adding them to the dough.
- Skipping the Chilling Step: Chilling the dough before baking helps prevent spreading, giving the cookies a thick, chewy texture. If you skip this step, your cookies may become too flat.
- Using Low-Quality Chocolate Chips: Since chocolate is a key ingredient, opt for high-quality chips for the best flavor.
Ingredient Alternatives
If you need to adjust ingredients based on dietary restrictions or preferences, consider the following alternatives:
- Butter Substitutes: Use coconut oil or a vegan butter alternative to make these cookies dairy-free. The flavor may vary slightly, but the texture should remain soft.
- Egg Replacements: For an egg-free version, replace each egg with 1/4 cup unsweetened applesauce or a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water).
- Alternative Sweeteners: If you’re looking to reduce sugar, you can try coconut sugar or a sugar substitute, but note that these may change the cookies’ color and texture slightly.
- Fresh Cherries: Fresh cherries can be used instead of maraschino cherries, but they may add extra moisture, so ensure they are thoroughly dried before adding them to the dough
Tips and Tricks
To make the best Maraschino Cherry Chocolate Chip Cookies, consider these tips:
- Chilling the Dough: This is essential for thicker, chewier cookies. It allows the flour to hydrate and the butter to solidify, which helps prevent spreading when baked.
- Add a Cherry on Top: For extra flair, press a whole maraschino cherry into the center of each cookie before baking. This adds visual appeal and a burst of cherry flavor with every bite.
- Enhancing the Flavor: Adding a hint of almond extract can enhance the cherry flavor and create a more complex taste profile that pairs well with the chocolate.
- Experiment with Chocolate Varieties: Dark chocolate chips add a slight bitterness that contrasts beautifully with the sweet cherries. If you prefer a sweeter profile, try milk chocolate chips instead.
Suggestions
Maraschino Cherry Chocolate Chip Cookies are versatile and can be adapted for various occasions:
- Holiday Cookies: Their bright red color makes these cookies perfect for festive gatherings. Add red or pink sprinkles for Valentine’s Day, or a drizzle of white chocolate for a wintery look.
- Gift Ideas: These cookies are excellent for gift boxes. Wrap them in cellophane bags with a ribbon for a thoughtful homemade treat.
- Serve with Ice Cream: Serve these cookies warm with a scoop of vanilla ice cream on the side. The warmth of the cookies with the cold, creamy ice cream creates a delightful contrast.
FAQ
1. Can I freeze Maraschino Cherry Chocolate Chip Cookies?
Yes! You can freeze both the cookie dough and the baked cookies. For the dough, scoop it into balls and freeze them on a baking sheet before transferring them to a freezer-safe bag. Baked cookies can be frozen once fully cooled; just place them in an airtight container. When ready to bake, thaw the dough balls for a few minutes before baking or bake directly from frozen, adding a few extra minutes to the baking time.
2. Can I use fresh cherries instead of maraschino cherries?
Absolutely, but keep in mind that fresh cherries contain more moisture, which may make the dough wetter. Be sure to pit and thoroughly dry the fresh cherries before adding them to the dough. Fresh cherries will yield a slightly less sweet and more natural cherry flavor compared to maraschino cherries.
3. How do I prevent my cookies from spreading too much?
To prevent spreading, ensure your butter is at room temperature and not too warm, chill the dough for at least 30 minutes, and use a non-greased baking sheet lined with parchment paper. These steps help the cookies hold their shape and achieve a chewier texture
Conclusion
Maraschino Cherry Chocolate Chip Cookies combine the timeless appeal of chocolate chip cookies with the bright, juicy sweetness of maraschino cherries. This recipe balances chewy and crispy textures, delivering a delightful cookie that’s perfect for any occasion. From ensuring optimal flavor by chilling the dough to adding fun garnishes like a whole cherry on top, there are many ways to make these cookies unique and visually stunning. With simple ingredient substitutions and helpful tips, you can tailor this recipe to fit your dietary preferences and make these cookies a new favorite in your dessert repertoire.
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Chewy Maraschino Cherry Chocolate Chip Cookies
Ingredients
- Unsalted Butter – Typically softened, around 1 cup, to create a rich base and chewy texture.
- Brown Sugar and Granulated Sugar – About 1 cup each for sweetness and chewiness.
- Large Eggs – Usually 2, for binding and creating a soft, fluffy texture.
- Vanilla Extract – 1-2 teaspoons to enhance the flavor.
- Almond Extract (optional) – A small amount (about 1/2 teaspoon) can enhance the cherry flavor.
- All-Purpose Flour – Around 2-3 cups for structure.
- Baking Powder or Baking Soda – About 1/2 to 1 teaspoon, depending on the recipe, to help the cookies rise slightly.
- Salt – A small pinch to balance the sweetness.
- Maraschino Cherries – Drained and chopped, usually about 1 cup. Pat them dry to avoid adding extra moisture.
- Chocolate Chips – About 1 cup, semi-sweet or dark for a balanced flavor.
Instructions
- Cream the Butter and Sugars: In a large bowl, beat the softened butter with the brown and granulated sugars until smooth and fluffy. This step is essential for creating a soft, chewy texture in the cookies.
- Add Eggs and Extracts: Mix in the eggs one at a time, then add the vanilla extract (and almond extract, if using). Continue beating until everything is fully incorporated.
- Combine the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder (or baking soda, depending on preference), and salt. Gradually add the dry mixture to the wet mixture, stirring just until combined to avoid overmixing.
- Fold in the Cherries and Chocolate Chips: Drain and chop the maraschino cherries, then pat them dry to remove excess moisture. Gently fold in the cherries and chocolate chips, ensuring they are evenly distributed throughout the dough.
- Chill the Dough: Refrigerate the dough for at least 30 minutes to help the cookies retain their shape when baked.
- Preheat and Prepare for Baking: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop the dough into balls and place them on the baking sheet, spacing them about 2 inches apart.
- Bake: Bake for 10-12 minutes or until the edges are golden brown. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.