why make this recipe
Cherry Chocolate Chip Cookies are a delightful treat that brings together the tangy sweetness of cherries and the rich flavor of chocolate. They are soft, chewy, and fun to make, making them perfect for parties or just as a sweet surprise for family and friends. The combination of ingredients creates a wonderful flavor that is truly unique and delicious. Enjoying these cookies with a glass of milk or a cup of tea makes for a lovely snack!
how to make Cherry Chocolate Chip Cookies
Ingredients :
- 7 tablespoons unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 3/4 cup flour
- 4 tablespoons cocoa powder
- 1/2 teaspoon instant espresso powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup chopped maraschino cherries plus an extra 6 whole cherries
- 1/4 cup chocolate chips
- 1/2 cup powdered sugar
- 2 teaspoons maraschino cherry juice from the jar
Directions :
- Preheat your oven to 375°F and line a cookie sheet with a silicone mat.
- In a medium bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
- Add the egg yolk, vanilla extract, and almond extract to the bowl, mixing everything until well combined.
- In a separate bowl, whisk together the flour, cocoa powder, instant espresso powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until fully combined.
- Pat the chopped cherries and the whole cherries dry with a paper towel, and then halve the whole cherries.
- Stir the chopped cherries and 1/4 cup of chocolate chips into the cookie dough.
- Drop tablespoon-sized scoops of dough onto the prepared cookie sheet, pressing them down lightly.
- Place a cherry half on the top of each cookie.
- Bake for 12-13 minutes until the edges are set but the middles are soft.
- Let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack.
- For the drizzle, mix powdered sugar and cherry juice together and drizzle over the cooled cookies.
how to serve Cherry Chocolate Chip Cookies
These cookies are best served warm, right out of the oven, but they also taste great at room temperature. Serve them with a glass of milk for a classic pairing or enjoy them with a cup of coffee or tea.
how to store Cherry Chocolate Chip Cookies
Store any leftover cookies in an airtight container at room temperature. They can stay fresh for up to a week. If you want to keep them longer, consider freezing them. Wrap each cookie individually in plastic wrap and place them in a freezer-safe bag or container.
tips to make Cherry Chocolate Chip Cookies
- Make sure your butter is softened to room temperature for easy mixing.
- Pat the cherries dry to prevent excess moisture in the dough.
- Experiment with different types of chocolate chips to create your preferred flavor.
- Don’t skip the cherry juice drizzle; it adds a nice finishing touch to the cookies!
variation
You can try adding nuts, like walnuts or pecans, for added crunch. Another great variation is to use dark chocolate chips instead of regular ones for a richer taste.
FAQs
1. Can I use fresh cherries instead of maraschino cherries?
Yes, but make sure to pit and chop them, and note that fresh cherries may change the texture of the cookies slightly.
2. Can I make these cookies without almond extract?
Absolutely! You can leave out the almond extract or substitute it with an extra teaspoon of vanilla extract.
3. How can I make these cookies vegan?
To make them vegan, substitute the butter with vegan butter and use a flax egg instead of the egg yolk (mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water).
Cherry Chocolate Chip Cookies
Ingredients
Method
- Preheat your oven to 375°F and line a cookie sheet with a silicone mat.
- In a medium bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
- Add the egg yolk, vanilla extract, and almond extract to the bowl, mixing everything until well combined.
- In a separate bowl, whisk together the flour, cocoa powder, instant espresso powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until fully combined.
- Pat the chopped cherries and the whole cherries dry with a paper towel, and then halve the whole cherries.
- Stir the chopped cherries and 1/4 cup of chocolate chips into the cookie dough.
- Drop tablespoon-sized scoops of dough onto the prepared cookie sheet, pressing them down lightly.
- Place a cherry half on the top of each cookie.
- Bake for 12-13 minutes until the edges are set but the middles are soft.
- Let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack.
- Mix powdered sugar and cherry juice together and drizzle over the cooled cookies.