Cherry Chocolate Cookies (Print Version)
# Ingredients:
→ Dry Stuff
01 -
Quarter teaspoon of salt
02 -
Two teaspoons of cornstarch
03 -
Three cups (360g) plain flour
04 -
One teaspoon baking soda
05 -
Two cups (12 oz) semi-sweet chocolate chips, plus a bit extra to top
→ Wet Stuff
06 -
A cup (226g) unsalted butter at room temp
07 -
One and a quarter cups (267g) packed light brown sugar
08 -
A quarter cup (50g) white sugar
09 -
Two large eggs
10 -
Teaspoon of vanilla extract
11 -
Tiny bit (1/8 tsp) of almond extract
12 -
A little pink gel food coloring
13 -
One cup chopped and drained maraschino cherries, keep a bit extra for topping
# Instructions:
01 -
Chop those maraschino cherries into small bits and leave them on a paper towel to soak up liquid. Warm up the oven to 350°F. Cover your baking tray with parchment or a silicone mat.
02 -
In a bowl, stir together salt, cornstarch, flour, and baking soda. Leave it for later.
03 -
Mix butter, brown sugar, and white sugar in a big bowl. Use an electric mixer at medium for about two minutes till it’s soft and light.
04 -
Mix in eggs, almond extract, vanilla extract, and the pink coloring. Let it blend for about half a minute.
05 -
Slowly add the dry mix to the wet one. Toss in the cherries and one cup of chocolate chips. Roll dough into cookie-sized balls and press extra chips and cherries on top.
06 -
Pop them in the oven for 10 to 13 minutes. Don’t leave them too long or they’ll lose the pink hue! Cool them on the tray for 15 minutes.
# Notes:
01 -
Swap in King Arthur Gluten Free Flour for a gluten-free version
02 -
Gel coloring works best for a pretty pink look