MARASCHINO CHERRY CHOCOLATE CHIP COOKIES

Thick & chewy maraschino cherry chocolate chip cookie instruction! Candied cherry cookie recipe.

I need to work and created 5 check batches! A number of the batches were pretty funny wanting – operating with an add in like maraschino cherries are often exhausting as a result of they need most wetness. However I finally got the instruction simply right!

MARASCHINO CHERRY CHOCOLATE CHIP COOKIES

The ones I armored  her didn’t have chocolate chips therefore you'll undoubtedly build these cherry cookies while not the chips, except for United States of America chocolate lovers, additional chocolate the better!

I’d bet these maraschino cookies would even be specific with chocolate chips!

The combination of maraschino cherries and chocolate chips strikes a chord in my memory of this delicious cherry cordial frozen dessert that the frozen dessert look close to our house has. I like the style of cherry frozen dessert, particularly if there’s chocolate .

INGREDIENTS :

• 1 egg
• 1 tsp vanilla
• 1/8 tsp almond extract
• 1/2 stick unsalted butter, softened
• 3/4 cup brown sugar
• Small amount of pink gel food coloring
• 1 & 1/2 cups all purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup drained & finely chopped maraschino cherries (plus extra for garnish)
• 3/4 cup semi-sweet chocolate chips (plus extra for garnish)

INSTRUCTIONS :

1. Preheat the oven to 350º F.
2. In a mixing bowl beat the butter and brown sugar with an electric mixer for 1 minute, or until combined. Add in the egg and extracts, beat again.
3. Add in a small amount of pink gel food coloring and mix. In separate small bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to wet ingredients, mixing by hand with a spatula.
4. Add in the finely chopped maraschino cherries and chocolate chips, mix by hand until combined. The batter will be thick.
5. Use a cookie scoop to drop dough balls onto a silicone lined baking sheet. Press additional cherries and chocolate chips into the outside of the dough balls.
6. Bake for 14-16 minutes - be sure not to over bake or the cookies will loose their pink color and turn brown.
7. Allow the cookies to cool to the touch on the baking sheet (about 15 minutes) then move them to a cooling rack.

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