Ingredients
Scale
- 3 cups (360g) all-purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1/4 tsp salt
- 2 cups (12 oz bag) semi-sweet chocolate chips, plus extra for garnish
- 1 cup (226g) unsalted butter, room temperature
- 1 1/4 cups (267g) light brown sugar
- 1/4 cup (50g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/8 tsp almond extract
- 1/4 tsp pink gel food coloring
- 1 cup drained & finely chopped maraschino cherries, plus extra for garnish
Instructions
- It’s critical that you measure the flour accurately. The most accurate way to measure flour is to use a kitchen scale, weighing it in grams. If you don’t have a kitchen scale, follow this method. Aerate the flour with a whisk or spoon. Flour becomes heavy and compact as it sits. Aerating is the same as fluffing the flour, but not the same as sifting it. Do not sift the flour unless the recipe specifically calls for it. Use a spoon to sprinkle the flour into the measuring cup. Do not tap the cup against the counter, as this will compact the flour. Use the back of a butter knife to level off the excess.
- Drain and finely chop the maraschino cherries. Set aside on a paper towel to absorb excess juice.
- Line a cookie sheet with a silicone baking mat or parchment paper.
- In a mixing bowl combine the flour, cornstarch, baking soda, and salt. Set aside.
- In a larger mixing bowl combine the butter, brown sugar, and granulated sugar. Beat on medium speed for 2 minutes. You want this mixture to be fluffy and pale in color.
- Add in the eggs, vanilla extract, and almond extract, beat for 30 seconds.
- Add in the pink gel food coloring until desired color is reached.
- Gradually mix in the dry ingredients on low speed. The dough will be thick.
- Add in the finely chopped cherries and 1 cup of chocolate chips, mix by hand until combined.
- Use a #40 cookie scoop to form 2 Tbsp sized dough balls. Press the remaining chocolate chips and additional chopped cherries on the outside of the dough balls. Place the cookies on the baking sheet and freeze for 30 minutes.
- After freezing, place 6-8 cookies on a lined baking sheet and bake for 10-13 minutes. Do not over bake or the cookies will lose their pink color. The cookies will look slightly underbaked but will continue to bake on the hot sheet.
- Once the cookies come out, add extra chocolate chips if desired. Do not store these cookies covered because they will become soft from the moisture of the cherries.
Notes
- Gluten-Free: Use a 1:1 gluten-free baking flour blend in place of all-purpose flour.
- Store uncovered at room temperature for up to 3 days.
- Chill dough for up to 72 hours before baking.
- To freeze: Freeze portioned dough balls on a baking sheet, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 1–2 minutes.
- Gel food coloring is recommended for bright pink color.
- This recipe was updated in December 2024.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American