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.