Chewy Cherry Chocolate Chip Cookies
These Chewy Cherry Chocolate Chip Cookies are the perfect blend of sweet and chocolatey. Plus, the addition of cherry pieces takes these cookies to the next level.
Servings: 18 cookies
Calories: 294cal
Cost: $4
Equipment
- oven adjusted to the center rack position
- large baking sheet
- Measuring cups & spoons
- cutting board & knife
- stand mixer fitted with the paddle attachment
- cookie scoop
- spatula
- Cooling Rack
Ingredients
- ¾ cup butter unsalted softened at room temperature
- ¾ cup light brown sugar
- ¼ teaspoon salt
- 1 large egg
- ½ cup light corn syrup
- 2 teaspoons vanilla extract
- 2½ cups all-purpose flour *if using dried cherries, use 2¼ cups flour.
- 1 teaspoon baking soda
- 1½ cups milk chocolate morsels
- 1 cup maraschino cherries chopped with almost ALL moisture removed from them. They need to be dry or the dough will be sticky, and they will not bake up correctly.
Instructions
- Drain cherry juice from maraschino cherries and measure out one cup of cherries.1 cup maraschino cherries
- On a cutting board, chop cherries into little pieces. Using clean paper towels, continuously squeeze out all excess moisture. It is crucial that you follow this step carefully or these will not bake up properly.
- Using your stand mixer with the paddle attachment on medium speed, add the butter and brown sugar. Beat until light and fluffy.¾ cup butter, ¾ cup light brown sugar
- Add the corn syrup, egg, vanilla, salt, and baking soda. Mix for 1 minute until fully combined.¼ teaspoon salt, 1 large egg, ½ cup light corn syrup, 1 teaspoon baking soda, 2 teaspoons vanilla extract
- Lower the mixer speed to low, and slowly add in the flour. Once combined, scrape down the sides, and then add the chocolate morsels and cherries.2½ cups all-purpose flour , 1½ cups milk chocolate morsels
- Place the cookie dough in the refrigerator for at least one hour to chill. You can do this up to 24 hours in advance.
- Once chilled, preheat oven to 350° F. Line one large baking sheet or 2 standard-sized baking sheet with parchment paper.
- Form the cookie dough into large bowls that are 2 tablespoons worth of dough. Combine the balls and roll them into a large ball. This recipe makes 18 jumbo cookies as pictured or 32 regular-sized cookies (one tablespoon of dough). Place only 6 cookies per large baking tray since they do spread.
- Bake for 12-13 minutes or until golden brown. These cookies will have light golden-brown edges and will "fall slightly" as they cool.
- Allow cookies to cool for 5 minutes before transferring them to a cooling rack. Repeat the baking process until all cookies have baked.
Notes
Nutritional values may vary and are meant to be a guide.
Nutrition
Serving: 1cookie | Calories: 294cal | Carbohydrates: 45g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 181mg | Potassium: 38mg | Fiber: 1g | Sugar: 31g | Vitamin A: 289IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg