Ingredients
Equipment
Method
- Drain the maraschino cherries well. Place them on paper towels and pat them dry. Chop them into quarter-size pieces.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (3-5 minutes).
- Beat in the eggs one at a time, then stir in the vanilla extract. Add red food coloring, if using.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Gently fold in the chopped maraschino cherries and chocolate chips until evenly distributed.
- Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes (or up to 2 hours).
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
- Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
Don't overbake the cookies. Use quality ingredients for the best results. Measure ingredients accurately, especially flour. Ensure butter and eggs are at room temperature. Store cookies in an airtight container at room temperature for up to 3 days or freeze for up to 2 months. For variations, try different chocolate chips, add nuts, or use different extracts. To prevent cherries from bleeding, ensure they are thoroughly dried. You can also freeze the cookie dough for later use.