Cherry Chocolate Cookies (Print Version)
# Ingredients:
01 -
3 cups (360g) all-purpose flour.
02 -
2 teaspoons cornstarch.
03 -
1 teaspoon baking soda.
04 -
1/4 teaspoon salt.
05 -
2 cups (12 oz) semi-sweet chocolate chips.
06 -
1 cup (226g) unsalted butter, room temperature.
07 -
1 1/4 cups (267g) light brown sugar.
08 -
1/4 cup (50g) granulated sugar.
09 -
2 large eggs.
10 -
1 teaspoon vanilla extract.
11 -
1/8 teaspoon almond extract.
12 -
Pink gel food coloring.
13 -
1 cup maraschino cherries, drained and finely chopped.
# Instructions:
01 -
Drain and chop cherries, set aside on paper towels. Preheat oven to 350°F. Line cookie sheets with parchment paper or silicone mats.
02 -
Combine flour, cornstarch, baking soda, and salt in a bowl. Set aside.
03 -
Beat butter and both sugars until fluffy and pale, about 2 minutes. Add eggs, vanilla, and almond extract. Mix in pink food coloring.
04 -
Gradually mix in dry ingredients. Fold in chopped cherries and 1 cup chocolate chips by hand. Dough will be thick.
05 -
Form golf ball sized cookies, press extra chips and cherries on top. Bake for 10-13 minutes until done but not browned. Let cool 15 minutes on sheet.
# Notes:
01 -
Use pink gel food coloring for best color results.
02 -
Recipe works well with gluten-free flour.
03 -
Don't overbake to maintain pink color.