Cherry Chocolate Chip Cookies

You know those recipes that just make you feel like a kid again? For me, cherry chocolate chip cookies are that recipe. I still remember sneaking bites of the dough when my grandma wasn’t looking—her secret was always a splash of almond extract, which made them smell like heaven. And let me tell you, nothing beats the combo of tart cherries and melty chocolate. It’s like a party in your mouth.

These cookies are perfect for when you want something sweet but not *too* sweet—maybe for a cozy afternoon with tea or as a lunchbox surprise. They’re also ridiculously easy to throw together, even if you’re not a baking pro. Seriously, if I can make them without setting off the smoke alarm (most of the time), so can you. Let’s get to it!

Why You’ll Love Cherry Chocolate Chip Cookies

Oh, where do I even start? These cookies are basically happiness in edible form. Here’s why you’ll adore them as much as I do:

• Perfect flavor balance: The tart cherries cut through the sweetness of the chocolate, so you get this amazing sweet-and-tangy combo that’s impossible to resist.
• Super easy to make: No fancy techniques here—just mix, scoop, and bake. Even if you’ve never baked before, you’ve got this.
• That almond extract magic: It gives the cookies this warm, nutty aroma that makes your whole kitchen smell like a bakery.
• Crowd-pleaser alert: Kids go crazy for them, and adults love the slightly sophisticated twist. Win-win.
• Chewy texture dreams: Thanks to the cold butter trick (more on that later), they’re soft in the middle with just the right amount of crispness at the edges.
• Pretty in pink: The little flecks of cherry make them look so festive—no food coloring needed!

Trust me, once you try one, you’ll be hooked. They’re like regular chocolate chip cookies, but with a fun little personality boost.

Ingredients You’ll Need

Okay, let’s gather our goodies! The best part? You probably have most of these in your pantry already. Here’s what you’ll need to make these dreamy cherry chocolate chip cookies:

• ½ cup cold butter: Yes, cold! It’s the secret to that perfect chewy texture. Just chop it into small cubes so it creams easier.
• ½ cup brown sugar (103g): Pack it in tight—this adds that deep, caramel-y sweetness we love.
• ¼ cup granulated sugar (50g): Helps balance the brown sugar and gives a little crispness to the edges.
• 1 large egg: Room temperature is ideal, but if you forget (like I usually do), just pop it in warm water for 5 minutes.
• 1 teaspoon almond extract: Don’t skip this! It’s what makes these cookies smell (and taste) like they came from a fancy bakery. Vanilla works in a pinch, but almond is the real MVP here.
• ¼ teaspoon salt: Just a pinch to make all the flavors pop.
• ½ teaspoon baking soda + ½ teaspoon baking powder: Our dynamic duo for the perfect rise.
• 4 teaspoons cornstarch: Sounds random, but it keeps the cookies soft and thick—no flat cookies here!
• 1½ cups all-purpose flour (180g): Spoon and level it—don’t scoop straight from the bag or you’ll end up with too much.
• 1 cup semi-sweet chocolate chips (about 6 ounces): I like the mini ones for better distribution, but regular work great too.
• ½ cup maraschino cherries (chopped and drained): Pat them *really* dry with a paper towel—wet cherries = soggy cookies. And yes, chop them small so every bite gets a little cherry surprise!

See? Nothing weird or hard-to-find. Just simple, happy-making ingredients. Now let’s turn ‘em into cookies!

Step-by-Step Instructions

Alright, let's turn that bowl of ingredients into the most irresistible cookies ever! Don't worry—I'll walk you through every step. Here's how it's done:

1. Preheat your oven to 350°F (175°C). Do this first! Nothing worse than dough ready to go and a cold oven. (Ask me how I know.)
2. Cream the butter and sugars: Toss those cold butter cubes, brown sugar, and granulated sugar into a bowl. Beat them together until they look light and fluffy—about 2 minutes with a mixer. Scrape the sides halfway through! This is where the magic starts.
3. Add the egg and almond extract: Crack in that egg and pour in the almond extract. Mix until just combined—it’ll smell amazing already. Don’t overbeat here!
4. Dry ingredients time: Sprinkle in the salt, baking soda, baking powder, and cornstarch. Give it a quick mix to distribute everything evenly.
5. Fold in the flour: Add the flour in two batches, mixing until *just* combined after each. Overmixing = tough cookies, and we don’t want that!
6. Cherries and chocolate: Gently stir in the chocolate chips and those precious chopped cherries. The dough will be thick and studded with goodness—perfect!
7. Scoop ‘em: Use a cookie scoop or tablespoon to drop dough onto a baking sheet, spacing them about 2 inches apart. They’ll spread a bit, so don’t crowd them!
8. Bake for 10-12 minutes: They’re done when the edges are lightly golden but the centers still look a tad soft. They’ll firm up as they cool—promise!
9. Cooling patience: Let them sit on the baking sheet for 5 minutes (this helps them set), then transfer to a wire rack. Try not to eat one straight from the pan—they’re lava-hot!

See? Easy peasy. And oh, that first bite? Pure bliss. The cherries stay juicy, the chocolate melts in your mouth, and that almond aroma? Chef’s kiss. Now, who’s ready to bake?

Variations for Cherry Chocolate Chip Cookies

Okay, here’s where the fun really starts! Once you’ve mastered the classic version, feel free to play around. These cookies are like a blank canvas—here are some of my favorite twists:

• White chocolate love: Swap the semi-sweet chips for white chocolate. The sweetness pairs so well with the tart cherries—it’s like a creamsicle in cookie form!
• Nutty buddies: Toss in ¼ cup chopped almonds or pecans for extra crunch. Bonus: it leans into that almond extract flavor beautifully.
• Dried cherries: No maraschinos? Use ⅓ cup dried cherries instead (just chop them small). They’ll give a deeper, more intense cherry flavor.
• Double chocolate madness: Replace ¼ cup of flour with cocoa powder for chocolate-cherry overload. You’re welcome.
• Gluten-free magic: Use a 1:1 gluten-free flour blend instead of regular flour. I’ve had great results with Bob’s Red Mill!
• Holiday sparkle: For Christmas, add a handful of crushed candy canes to the dough. Cherry-chocolate-peppermint? Yes, please!

The best part? You can mix and match these ideas. Maybe white chocolate AND almonds? Go wild—that’s how new family favorites are born. Just promise me you’ll try the classic version first. Deal?

Serving and Storage Tips for Cherry Chocolate Chip Cookies

Now, let’s talk about keeping these little treasures fresh—because let’s be real, they probably won’t last long, but just in case! Here’s how to make the most of your cherry chocolate chip cookies:

• Serving vibes: Warm from the oven is *chef’s kiss*, but room temp is great too. For extra indulgence, microwave one for 10 seconds and top with vanilla ice cream—hello, instant dessert!
• Airtight is key: Store cooled cookies in a container with a tight lid. Layer them with parchment paper so they don’t stick. They’ll stay soft and chewy for up to 5 days (if they last that long!).
• Freezer-friendly: These freeze like champs! Freeze baked cookies in a single layer first, then transfer to a bag. Or freeze dough balls to bake later—just add 1-2 minutes to the baking time.
• Gift-worthy: Stack them in a cute tin with wax paper between layers. Tie with a ribbon, and boom—you’re everyone’s favorite person.

Pro tip: If your cookies lose their softness, toss a slice of bread in the container overnight. The cookies will steal the moisture and get chewy again—magic!

Helpful Notes

A few extra tips to make sure your cherry chocolate chip cookies turn out perfect every time:

• Why cold butter? It creates steam as it melts in the oven, giving you that dreamy chewy texture. If your dough feels too stiff, just let it sit for 5 minutes before scooping.
• Cherry juice alert: Pat those cherries DRY—I mean, really go to town with paper towels. Any extra moisture will make your cookies spread too much.
• Cookie size matters: For uniform baking, use a cookie scoop. No scoop? Two tablespoons of dough per cookie works great.
• Lighter option: Swap half the butter for applesauce if you want less fat, but expect a cakier texture.
• No almond extract? Vanilla works, but use 2 teaspoons—it’s not as strong.

See? Little things make a big difference. Now go forth and bake with confidence!

Frequently Asked Questions

Got questions? I’ve got answers! Here are the things people ask me most about these cherry chocolate chip cookies:

• Can I use fresh cherries instead of maraschino?
  Technically yes, but they’ll be much softer and release more juice—your cookies might spread too much. If you try it, chop them small and pat them extra dry. Personally, I stick with maraschinos for that classic texture and pop of color.
• How long do these stay fresh?
  In an airtight container at room temp, they’re perfect for 3-5 days. After that, they’re still edible but lose that magical chewiness. (Solution: Freeze half the batch to enjoy later!)
• Why did my cookies turn out flat?
  Usually it’s from butter that’s too soft or not enough flour (always spoon and level!). Or maybe your baking soda’s old—check the expiration date. Next time, chill the dough for 30 minutes before baking—that’ll help.

Still stumped? Just ask—I’m happy to help troubleshoot your cookie adventures!

Final Thoughts

Well, there you have it—my all-time favorite cherry chocolate chip cookies! They're the perfect mix of nostalgia and deliciousness, with that irresistible sweet-tart combo that keeps everyone coming back for more. Whether you're baking them for a special occasion or just because (the best reason, honestly), I promise they'll bring smiles all around.

Don't be afraid to make them your own—that's the joy of baking! And hey, if you try them, I'd love to hear how they turned out. Did you add nuts? Go wild with white chocolate? Snap a pic and tell me all about it. Happy baking, friends—may your cookies be chewy and your chocolate chips plentiful!

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