Chewy Spring Cookies Bursting with Cherry and Chocolate Delight
These chewy spring cookies blend cherry and chocolate for a delightful treat, perfect for any occasion.
Equipment
- Mixing bowls
- Baking sheet
- Cookie scoop
- Whisk
- Oven
Ingredients
For the Cookie Dough
- 2 sticks Butter softened at room temperature
- 3/4 cup Brown Sugar packed; dark brown sugar recommended
- 1/2 cup Granulated Sugar can substitute with coconut sugar
- 2 large Eggs room temperature for even mixing
- 1 tsp Pure Vanilla Extract can substitute with almond extract
- 2 1/4 cups All-Purpose Flour can substitute with gluten-free flour
- 1 tsp Baking Soda ensure it is fresh
- 3/4 tsp Kosher Salt adjust quantity if using table salt
For the Chocolate and Cherry
- 2 cups Chocolate Chips can use dark or white chocolate
- 3/4 cup Chopped Maraschino Cherries fresh cherries can be used
Instructions
How to Make Cherry Chocolate Chip Cookies
- Preheat the oven to 350°F (175°C).
- Cream the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- Combine the dry ingredients: whisk together flour, baking soda, and salt in a separate bowl.
- Gradually add the dry mixture to the wet ingredients and mix until just combined.
- Fold in the chocolate chips and chopped maraschino cherries until evenly distributed.
- Scoop spoonfuls of dough onto a lined baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes until the edges are golden but centers remain soft.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Optional: Sprinkle with a little sea salt before serving for enhanced flavor. Store leftovers in an airtight container.