Maraschino Cherry Chocolate Chip Cookies (Print-Friendly Format)

Chewy pink cookies with maraschino cherries and rich chocolate chips, perfect for gatherings or special moments.

# Required Ingredients:

→ Dry Ingredients

01 - 360 g all-purpose flour
02 - 2 teaspoons cornstarch
03 - 1 teaspoon baking soda
04 - 1/4 teaspoon salt

→ Mix-Ins

05 - 340 g semi-sweet chocolate chips, divided, plus extra for garnish
06 - 1 cup (drained and finely chopped) maraschino cherries, plus extra for garnish

→ Wet Ingredients

07 - 226 g unsalted butter, room temperature
08 - 267 g light brown sugar
09 - 50 g granulated sugar
10 - 2 large eggs
11 - 1 teaspoon vanilla extract
12 - 1/8 teaspoon almond extract
13 - Small amount pink gel food coloring

# How to Make It:

01 - Drain the maraschino cherries thoroughly and finely chop them. Arrange on a paper towel to absorb excess moisture.
02 - Preheat oven to 175°C (350°F). Line a baking sheet with a silicone baking mat or parchment paper.
03 - In a mixing bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. Set aside.
04 - In a large mixing bowl, beat the butter, light brown sugar, and granulated sugar on medium speed for 2 minutes until the mixture is light and fluffy.
05 - Add eggs, vanilla extract, and almond extract to the butter-sugar mixture. Beat for 30 seconds until combined.
06 - Add a small amount of pink gel food coloring and mix until the dough is evenly colored.
07 - Gradually mix the dry ingredients into the wet mixture on low speed until just combined. The dough will be thick.
08 - Gently fold in the chopped maraschino cherries and 170 g (1 cup) of chocolate chips by hand until evenly distributed.
09 - Use a cookie scoop to portion dough into golf ball-sized rounds. Roll each between your hands to form smooth balls.
10 - Press additional chocolate chips and chopped cherries onto the tops and sides of dough balls for a decorative finish. Space about 8 cookies per prepared sheet for even baking.
11 - Bake each sheet for 10–13 minutes, or until edges are set but centers remain soft. Avoid overbaking to preserve the vibrant pink hue.
12 - Allow the cookies to cool on the baking sheet for 15 minutes before transferring to a wire rack.

# Additional Information:

01 - Weigh flour using a kitchen scale for accuracy; improper measuring can yield dry cookies.
02 - Pink gel food coloring ensures an intense color; liquid forms tend to dilute and cause muted tones.
03 - For gluten-free options, King Arthur Measure for Measure Flour substitutes well.

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