Cherry Chocolate Chip Cookies
Cherry and Chocolate are a perfect match!
Everyone loves a good Chocolate Chip Cookie. This recipe adds a little twist to our favorite with the addition of Maraschino Cherries. I added a little food coloring to show off the bright red Cherries. This makes them perfect for Valentines Day or Christmas. You can skip the food coloring if you wish, and you are still going to have one yummy Cookie!
CHERRY CHOCOLATE CHIP COOKIES
Ingredients:
- 1 Cup Maraschino Cherries, drained and finely chopped
- 1 & 1/2 Cups Semi Sweet Chocolate Chips
- 1 Cup Unsalted Butter, softened
- 3/4 Cup Sugar
- 3/4 Cup Brown Sugar
- 1 Teaspoon Vanilla
- 1 Large Egg
- 2 & 1/4 Cups All Purpose Flour
- 1 Teaspoon Baking Soda
- 1/4 Teaspoon Salt
- 8-10 Drops Red Food Coloring
Directions:
1. Preheat oven to 375 degrees.
2. In a medium bowl stir together the Flour, Salt and Baking Soda with a fork. Set aside.
3. In a large bowl mix together the Butter, Egg and Vanilla using a hand mixer. Then add in the Sugar and Brown Sugar and mix until well combined. Now add in the Food Coloring and mix until all blended in. It is your preference how red you want your Cookies to be so add a few drops of Food Color, then mix and add more as you like. Remember you can’t take it out once you put it in. Also, the color will lighten slightly during the baking process. Of course you can exclude the food coloring if you wish.
4. Stir in the Flour mixture one cup at a time until it is all incorporated.
5. Now fold in the Cherries and the Chocolate Chips.
6. Drop Cookie Dough by rounded spoonful onto a cookie sheet. They should be about 1 & 1/2 inches in size.
7. Bake Cookies for 8-10 minutes. They should be set and have light golden brown edges. All ovens cook differently and type of cookie sheet does matter in bake times. The nonstick darker cookie sheets will bake the Cookies faster than the lighter standard cookie sheet. Check the Cookies at the 8 minute mark and add more bake time if needed.
8. Once the Cookies are done remove them from the oven. Let the Cookies sit on the Cookie sheet for 1-2 minutes before transferring them to a Cookie cooling rack.
This recipe makes about 3 dozen Cookies.
Recipe by: Hot Dish Homemaker
