Home > Just for you > Cherry Chocolate Chip Cookies > Page 2

Cherry Chocolate Chip Cookies


  • 2⅔ cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup salted sweet cream butter, softened
  •  cup light brown sugar, packed
  • ½ cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 2 tablespoons reserved cherry juice
  • 2-3 drops pink food color
  • 1 cup drained, chopped maraschino cherries
  • 2 cups semisweet chocolate chips


  • Preheat the oven to 350°F.  Line a baking sheet with parchment paper and set it aside.
  • Using a medium-size mixing bowl, whisk together the flour and baking soda. Set it aside.
  • Using either a stand mixer, or a medium-size mixing bowl and a handheld mixer on medium-high speed, beat the softened butter for 1 minute, until smooth.
  • Add the sugars, and continue to mix for 1-1½ minutes until light and fluffy.
  • Add the egg, vanilla, almond flavor, and cherry juice. Mix until well combined.
  • Lower the mixer speed to medium and add the flour mixture. Mix just until incorporated.
  • Add the pink food coloring, and mix just until the color is even.
  • Fold in the chopped cherries and chocolate chips.
  • Using a 1 tablespoon cookie scoop, scoop the cookie and place it on the prepared baking sheet. Space the dough 2 inches apart. Bake for 10-12 minutes, until the edges are just golden. Allow the cookies to rest on the cookie sheet for 3-4 minutes before moving the cookies to a cooling rack. Allow the cookies to cool completely.