Ingredients
3 cups 360g all-purpose flour
2 tsp cornstarch
1 tsp baking soda
tsp salt
2 cups 12 oz bag semi-sweet chocolate chips plus extra for garnish
1 cup 226g unsalted butter room temperature
1 cups 267g light brown sugar
cup 50g granulated sugar
2 large eggs
1 tsp vanilla extract
tsp almond extract
Small amount of pink gel food coloring
1 cup drained & finely chopped maraschino cherries plus extra for garnish
Instructions
Its critical that you measure the flour accurately. Unknowingly adding too much flour will result in dry cookies.
The most accurate way to measure flour is to use a kitchen scale, weighing it in grams.
If you dont 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.
Preheat the oven to 350º F. 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 a small amount of pink gel food coloring and mix. I recommend gel food coloring as this will help give the cookies a deep pink color.
Gradually mix in the dry ingredients, mixing 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. The batter will be thick.
Use a cookie scoop to form golf ball sized cookie dough balls, roll into a smooth ball between your hands. Press the remaining 1 cup of chocolate chips and additional chopped cherries on the outside of the dough balls. Place about 8 cookies on a cookie sheet lined with a silicone baking mat at a time. I recommend only baking 1 cookie sheet at a time for even baking.
Baking time for regular-sized dough balls 2 tbsp of dough is approximately 10-13 minutes. Be sure not to over bake or the cookies will loose their pink color and turn brown.
Allow the cookies to cool for 15 minutes on the baking sheet before removing.
Notes
I recommend using pink gel food coloring. Gel food coloring in very pigmented, meaning a little goes a long way. Using liquid food coloring in the dropper bottles will not result in the same bright pink color.
This recipe turned out great using gluten free flour too! We love King Arthur Gluten Free Measure for Measure Flour.
Nutrition
Calories: 144kcal Carbohydrates: 23g Protein: 2g Fat: 5g Saturated Fat: 3g Polyunsaturated Fat: 1g Monounsaturated Fat: 1g Trans Fat: 1g Cholesterol: 16mg Sodium: 64mg Potassium: 66mg Fiber: 1g Sugar: 14g Vitamin A: 91IU Calcium: 19mg Iron: 1mg
Enjoy
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