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Very Cherry Chocolate Chip Cookies

AuthoradminCategory, , , DifficultyBeginner
Yields1 Serving
Prep Time15 minsCook Time10 minsTotal Time25 mins
 3/4 cup unsalted butter, slightly softened
 2/3 cup granulated sugar
 1 teaspoon vanilla extract
 1 tablespoon maraschino cherry juice
 1 tablespoon cherry Jello powder
 2 cups unbleached white flour
 1/2 cup drained maraschino cherries, chopped
 1/2 cup semi-sweet chocolate chips
 1/2 cup white chocolate chips
1

Using a stand mixer with the paddle attachment, cream together the butter, sugar & vanilla on high speed. Scrape down the sides as needed. Add in the cherry juice, mix in completely. Turn off the mixer & add the flour. With the mixer on low, beat until all is combined to form a dough. Add the chopped cherries & beat until just combined. Have a work surface handy. Remove the dough from the mixer bowl, fold in the chocolate chips with your hands. Flatten portions of the dough into discs (I made 4 of them) wrap in plastic wrap. Refrigerate at least 4 hours, but overnight is best. This dough must remain cold to work with it.

2

Pre heat the oven to 350 degrees F with the rack in the middle. Line 2 baking sheets with parchment paper or silicone liners. Roll dough into 1 inch balls, remembering to keep it cold (if not the cookies will spread too much in the oven) If the dough gets sticky, back in the fridge it goes till it firms back up. I left the pieces I wasn't rolling in the fridge until ready for rolling.

3

Place the dough 1 inch apart on the baking sheets. Bake for no more than 11-12 minutes, otherwise the cookies run a yellow-brown-pink & you don't want that. Let cool a few minutes then transfer to racks. This dough can be made ahead of time & frozen in an airtight wrap for up to 2 months. Store cookies at room temperature for up to 3 days & up to 6 days in the fridge.

Ingredients

 3/4 cup unsalted butter, slightly softened
 2/3 cup granulated sugar
 1 teaspoon vanilla extract
 1 tablespoon maraschino cherry juice
 1 tablespoon cherry Jello powder
 2 cups unbleached white flour
 1/2 cup drained maraschino cherries, chopped
 1/2 cup semi-sweet chocolate chips
 1/2 cup white chocolate chips

Directions

1

Using a stand mixer with the paddle attachment, cream together the butter, sugar & vanilla on high speed. Scrape down the sides as needed. Add in the cherry juice, mix in completely. Turn off the mixer & add the flour. With the mixer on low, beat until all is combined to form a dough. Add the chopped cherries & beat until just combined. Have a work surface handy. Remove the dough from the mixer bowl, fold in the chocolate chips with your hands. Flatten portions of the dough into discs (I made 4 of them) wrap in plastic wrap. Refrigerate at least 4 hours, but overnight is best. This dough must remain cold to work with it.

2

Pre heat the oven to 350 degrees F with the rack in the middle. Line 2 baking sheets with parchment paper or silicone liners. Roll dough into 1 inch balls, remembering to keep it cold (if not the cookies will spread too much in the oven) If the dough gets sticky, back in the fridge it goes till it firms back up. I left the pieces I wasn't rolling in the fridge until ready for rolling.

3

Place the dough 1 inch apart on the baking sheets. Bake for no more than 11-12 minutes, otherwise the cookies run a yellow-brown-pink & you don't want that. Let cool a few minutes then transfer to racks. This dough can be made ahead of time & frozen in an airtight wrap for up to 2 months. Store cookies at room temperature for up to 3 days & up to 6 days in the fridge.

Very Cherry Chocolate Chip Cookies

~ Marla Meridith

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