Cherry Chocolate Cookies (Print Version)
# Ingredients:
01 -
3 cups (360g) all-purpose flour.
02 -
2 teaspoons cornstarch.
03 -
1 teaspoon baking soda.
04 -
¼ teaspoon salt.
05 -
2 cups (12 oz) semi-sweet chocolate chips, plus extra for garnish.
06 -
1 cup (226g) unsalted butter, room temperature.
07 -
1¼ cups (267g) light brown sugar.
08 -
¼ cup (50g) granulated sugar.
09 -
2 large eggs.
10 -
1 teaspoon vanilla extract.
11 -
⅛ teaspoon almond extract.
12 -
Pink gel food coloring.
13 -
1 cup maraschino cherries, drained and finely chopped, plus extra for garnish.
# Instructions:
01 -
Drain and finely chop cherries, set aside on paper towels.
02 -
Preheat oven to 350°F.
03 -
Mix flour, cornstarch, baking soda, and salt in a bowl.
04 -
Beat butter and both sugars for 2 minutes until fluffy.
05 -
Add eggs, vanilla, and almond extract, beat 30 seconds.
06 -
Mix in pink gel food coloring.
07 -
Gradually add dry ingredients on low speed.
08 -
Fold in chopped cherries and 1 cup chocolate chips.
09 -
Form golf ball sized dough balls.
10 -
Press extra chips and cherries on cookie surfaces.
11 -
Place 8 cookies per lined baking sheet.
12 -
Bake 10-13 minutes until set but not brown.
13 -
Cool on baking sheet for 15 minutes.
# Notes:
01 -
Use gel food coloring for best pink color.
02 -
Works well with gluten-free flour.
03 -
Don't overbake to maintain pink color.
04 -
Measure flour correctly for best results.