Kickstart your baking adventure with these irresistibly sweet and tangy maraschino cherry chocolate chip cookies. Perfect for those who love a twist on the classic chocolate chip cookie, this recipe promises a delightful burst of flavors in every bite.
Why This Recipe Works
- The combination of sweet chocolate chips and tangy maraschino cherries creates a perfect balance of flavors.
- Using both butter and shortening ensures the cookies are soft yet crispy on the edges.
- The addition of almond extract enhances the cherry flavor, making these cookies stand out.
- Chilling the dough before baking prevents spreading, resulting in thick, chewy cookies.
- This recipe is versatile, allowing for various substitutions and additions to suit your taste.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup shortening
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon almond extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips
- 1 cup maraschino cherries, drained and chopped
Equipment Needed
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Cookie scoop
Instructions
Step 1: Cream the Butter and Sugars
In a large mixing bowl, beat together the softened butter, shortening, and granulated sugar until light and fluffy. This should take about 3 minutes with an electric mixer on medium speed. The mixture should be pale in color and have a creamy consistency.
Step 2: Add Eggs and Extract
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the almond extract. The almond extract not only adds depth to the flavor but also complements the maraschino cherries beautifully.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
Step 4: Fold in Chocolate Chips and Cherries
Gently fold in the chocolate chips and chopped maraschino cherries until evenly distributed throughout the dough. The cherries should be well-drained to prevent the dough from becoming too wet.
Step 5: Chill the Dough
Cover the dough and refrigerate for at least 1 hour. Chilling the dough helps to solidify the fats, which prevents the cookies from spreading too much during baking and results in a thicker, chewier cookie.
Step 6: Bake the Cookies
Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper. Using a cookie scoop, drop dough onto the prepared sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
Step 7: Cool and Enjoy
Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. This resting period helps the cookies set without becoming too hard.
Tips and Tricks
For the best results, make sure your butter is softened but not melted. Softened butter will cream better with the sugar, leading to a lighter cookie texture. If you’re short on time, you can freeze the dough for 30 minutes instead of refrigerating it for an hour. When chopping the maraschino cherries, pat them dry with a paper towel to remove excess liquid, which can affect the dough’s consistency. For an extra flavor boost, toast the chocolate chips before adding them to the dough. Lastly, if you prefer a crispier cookie, bake for an additional 1-2 minutes, but watch closely to prevent burning.
Recipe Variations
- Swap out the semisweet chocolate chips for white chocolate or dark chocolate chips for a different flavor profile.
- Add 1/2 cup of chopped nuts, such as walnuts or pecans, for added crunch.
- For a tropical twist, substitute the maraschino cherries with dried pineapple or mango pieces.
- If you’re not a fan of almond extract, vanilla extract can be used as a substitute.
- For a festive touch, drizzle the cooled cookies with melted white chocolate and sprinkle with red sugar.
Frequently Asked Questions
Can I use all butter instead of a butter and shortening combination?
Yes, you can use all butter, but the cookies may spread more during baking. Shortening helps to keep the cookies thick and chewy. If you prefer all butter, consider chilling the dough longer to minimize spreading.
How should I store these cookies?
Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze the baked cookies or the dough for up to 3 months.
Can I use fresh cherries instead of maraschino cherries?
Fresh cherries can be used, but they should be pitted, chopped, and patted dry to remove excess moisture. Keep in mind that fresh cherries will not have the same vibrant color or sweet-tart flavor as maraschino cherries.
Summary
These Maraschino Cherry Chocolate Chip Cookies are a delightful twist on a classic, offering a perfect balance of sweet and tangy flavors. With tips for customization and storage, this recipe is sure to become a favorite.