Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.2 ¼ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt
- In a large bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.1 cup unsalted butter, ¾ cup granulated sugar, ¾ cup packed light brown sugar
- Beat in the large eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.2 large eggs, 1 teaspoon vanilla extract
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
- Gently fold in the semi-sweet chocolate chips and the chopped maraschino cherries until evenly distributed throughout the dough. The cherries will add pockets of vibrant color and a delightful tartness.1 cup semi-sweet chocolate chips, ½ cup maraschino cherries
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 15-18 minutes, or until the edges are golden brown and the centers are still slightly soft. The maraschino cherries may slightly intensify in color during baking.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This allows them to set up properly for the best chewy texture.
Notes
To keep cookies soft, store with a slice of bread in an airtight container. Can be refrigerated for up to a week or frozen for 2-3 months. Reheat in microwave for 10-15 seconds or in a low oven.