Cherry Chocolate Treats (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
2 teaspoons cornstarch
02 -
1 teaspoon baking soda
03 -
1/4 teaspoon salt
04 -
3 cups (360g) regular all-purpose flour
05 -
2 cups (1 bag, 12 ounces) semi-sweet chocolate chips, plus some extra for topping
→ Wet Ingredients
06 -
1 stick (226g) unsalted butter, softened to room temperature
07 -
1 and 1/4 cups (267g) packed light brown sugar
08 -
1/4 cup (50g) white sugar
09 -
2 large eggs, at room temperature
10 -
1 teaspoon vanilla flavor
11 -
1/8 teaspoon almond flavor extract
12 -
A dash of pink gel coloring for the dough
13 -
1 cup finely chopped maraschino cherries (drained), and more for decoration
# Instructions:
01 -
Chop the maraschino cherries into small pieces after draining. Place them on a paper towel to soak up extra moisture. Heat oven to 350°F and cover your cookie sheet with parchment paper or a silicone mat.
02 -
In a medium bowl, combine flour, salt, cornstarch, and baking soda. Keep it set aside for later.
03 -
With a large mixing bowl, cream together the butter, brown sugar, and white sugar for around 2 minutes at medium speed until it's light and fluffy.
04 -
Add the eggs, almond and vanilla extracts, and a touch of gel coloring to the mixture. Beat for about 30 seconds until it all comes together.
05 -
Slowly mix in the dry ingredients. Toss in the chopped cherries and 1 cup of chocolate chips. Roll the dough into golf ball-sized portions. Add a few extra chips and cherry bits on top for garnish.
06 -
Bake for around 10-13 minutes, being careful not to overdo it so the cookies keep their pink color. Let them cool on the baking tray for 15 minutes before moving.
# Notes:
01 -
Swap the flour for King Arthur Gluten Free Measure for Measure Flour to make these gluten-free
02 -
Pink gel food coloring gives the best vibrant color