Description
Imagine biting into a soft, chewy cookie with a perfect balance of sweet maraschino cherries and rich semisweet chocolate chips, all wrapped in a buttery, golden dough. Sounds like a treat straight from a bakery, right? That’s exactly what Cherry Chocolate Chewy Cookies deliver! This delightful recipe yields about 3 dozen cookies, perfect for sharing at gatherings, gifting, or indulging at home.
Ingredients
These cookies use classic baking ingredients with cherries and chocolate for a fun twist. Here’s what you need and why each matters:
- Unsalted Butter (1 cup, softened): Creates a rich, tender base.
- Why it matters: Adds flavor and ensures a chewy texture when creamed properly.
- Substitution: Use salted butter (reduce added salt to 1/4 tsp) or vegan butter for dairy-free.
- Granulated Sugar (1 cup): Sweetens and adds structure.
- Why it matters: Helps create crispy edges and balances cherry tanginess.
- Substitution: Use a 1:1 sugar substitute like Swerve for lower sugar.
- Brown Sugar (1 cup, packed): Adds moisture and chewiness.
- Why it matters: Contributes to the soft, chewy texture and caramel-like flavor.
- Substitution: Use light or dark brown sugar; dark adds more molasses flavor.
- Large Eggs (2): Bind and add moisture.
- Why it matters: Help the dough hold together and contribute to chewiness.
- Substitution: Use flax eggs (2 tbsp flaxseed meal + 6 tbsp water) for vegan, but texture may vary.
- Vanilla Extract (2 tsp): Enhances flavor.
- Why it matters: Complements cherries and chocolate with warmth.
- Substitution: Use almond extract for a complementary flavor.
- All-Purpose Flour (3 cups): Forms the cookie structure.
- Why it matters: Provides the right balance for a chewy yet sturdy cookie.
- Substitution: Use a 1:1 gluten-free flour blend for gluten-free cookies.
- Baking Soda (1 tsp): Helps cookies spread and rise.
- Why it matters: Ensures a soft, chewy texture with slight lift.
- Salt (1/2 tsp): Balances sweetness.
- Why it matters: Enhances cherry and chocolate flavors.
- Maraschino Cherries (1 cup, drained and chopped): Add sweet, tangy bursts.
- Why it matters: Provide color, flavor, and a chewy contrast.
- Substitution: Use dried cherries (soaked in warm water and drained) or chopped fresh cherries (patted dry).
- Semisweet Chocolate Chips (1 cup): Add rich, chocolatey goodness.
- Why it matters: Create melty pockets of flavor in every bite.
- Substitution: Use milk chocolate, dark chocolate, or white chocolate chips.
Pro Tip: Pat maraschino cherries dry after chopping to prevent excess moisture in the dough. Use room-temperature butter and eggs for a smooth, well-mixed dough.
Instructions
- Preheat and Prep:
- Preheat the oven to 350°F (175°C).
- Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Tip: Parchment ensures easy release and cleanup; don’t skip it.
- Cream the Butter and Sugars:
- In a large bowl, use a hand mixer or stand mixer with paddle attachment to cream 1 cup softened unsalted butter, 1 cup granulated sugar, and 1 cup packed brown sugar until light and fluffy, about 2-3 minutes.
- Tip: Scrape down the bowl to ensure even mixing; the mixture should be pale and creamy.
- Add Eggs and Vanilla:
- Beat in 2 large eggs one at a time, mixing well after each addition.
- Stir in 2 tsp vanilla extract until fully incorporated.
- Tip: Mix just until combined to avoid overworking the dough.
- Mix Dry Ingredients:
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt.
- Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined.
- Tip: Avoid overmixing to keep cookies chewy, not tough.
- Fold in Cherries and Chocolate:
- Gently fold in 1 cup drained and chopped maraschino cherries and 1 cup semisweet chocolate chips using a spatula until evenly distributed.
- Tip: Ensure cherries are well-drained and patted dry to prevent a soggy dough.
- Shape and Bake:
- Drop rounded spoonfuls of dough (about 1 1/2 tbsp each) onto the prepared baking sheets, spacing 2 inches apart.
- Bake for 10-12 minutes, until edges are golden but centers are still soft.
- Tip: Use a cookie scoop for uniform cookies; don’t overbake for chewy texture.
- Cool and Serve:
- Let cookies cool on the baking sheets for 3-5 minutes to set, then transfer to wire racks to cool completely.
- Serve warm or at room temperature for maximum chewiness.
- Health Benefit: Cherries provide antioxidants, but these buttery, sugary cookies are a treat to enjoy sparingly!