Description
Delicious Valentine’s Cherry Chocolate Chip Cookies that are low fat and perfect for sharing.
Ingredients
Scale
- ½ cup (113 g) butter, softened
- ¾ cup (150 g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ¼ tsp almond extract
- 1–2 drops pink food coloring (optional)
- 1 ½ cups (180 g) all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ¾ cup (128 g) semi-sweet chocolate chips
- ¾ cup (283 g) maraschino cherries, drained and gently patted dry
Instructions
- Step 1: Preheat Your Oven: Set your oven temperature to 350°F (177°C). Make sure the oven is fully heated before placing the cookies inside. This step ensures the outside of the cookies browns lightly while the center stays soft.
- Step 2: Cream Butter and Sugar: In a mixing bowl, beat together the softened butter and granulated sugar until the mixture becomes light and fluffy. This should take approximately 2-3 minutes. Incorporating air at this stage helps the cookies rise properly.
- Step 3: Add Eggs and Extracts: Mix in the egg, vanilla extract, almond extract, and pink food coloring if using. Stir thoroughly to combine all ingredients, scraping down the sides of the bowl to prevent clumps and ensure even flavor throughout the dough.
- Step 4: Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to fully distribute the leavening and seasoning. Gradually mix this dry blend into the wet ingredients until just combined. Avoid overmixing for better texture.
- Step 5: Incorporate Cherries and Chocolate: Gently fold the semi-sweet chocolate chips and the drained, patted-dry maraschino cherries into the dough. Handle with care to keep the cherries intact and maintain the softness of the dough.
- Step 6: Scoop and Space Dough: Using a spoon or cookie scoop, portion dough mounds onto baking sheets lined with parchment paper. Leave approximately 2 inches between each mound to allow space for spreading while baking.
- Step 7: Bake and Check for Doneness: Place the tray in the preheated oven and bake for 12-13 minutes. Watch for the cookies to develop lightly golden edges. Centers may appear slightly underbaked, but they will firm up as they cool.
- Step 8: Cool and Serve: Remove cookies from the oven and allow them to cool on the baking sheet for several minutes before transferring them to a wire rack. This resting time sets their structure, making them easier to handle.
Notes
- Room Temperature: Store cookies in an airtight container at room temperature for up to 2 days. Keep them away from direct sunlight and heat to preserve texture and flavor.
- Refrigeration: Place cookies in an airtight container and store in the refrigerator for up to 7 days. Ensure cookies are completely cooled before sealing to avoid sogginess.
- Freezing: Wrap individual cookies in plastic wrap and store in a freezer-safe container or freezer bag for up to 3 months. Thaw at room temperature before serving.
- If cookie dough feels too sticky to scoop easily, chill it in the refrigerator for 15-20 minutes before portioning.
- To prevent cookies from spreading too thinly, add an extra tablespoon of flour to the dough to improve its structure.
- Carefully drain and gently blot maraschino cherries with paper towels to remove excess moisture; excess liquid can cause dough to become too wet.
- If cookies are not browning as expected, increase oven temperature by 25°F (about 14°C) and check for doneness approximately 2 minutes earlier than initial baking time.
- Add an extra drop of almond extract for a more pronounced almond flavor that complements the cherries well.
Nutrition
- Calories: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A