Ingredients with Measurements:
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup semisweet chocolate chips
- 1 cup maraschino cherries, chopped
Special equipment needed:
- Electric mixer
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a medium bowl, whisk together the flour, baking soda, and salt.
3. In a separate large bowl, use an electric mixer to cream the butter, granulated sugar, and brown sugar until light and fluffy.
4. Beat in the eggs one at a time, followed by the vanilla extract.
5. Gradually mix in the flour mixture until just combined.
6. Fold in the chocolate chips and chopped maraschino cherries.
7. Drop spoonfuls of the dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
8. Bake for 10-12 minutes or until the edges are lightly golden.
9. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 10-12 minutes
Temperature:
375°F (190°C)
Serving size:
Makes about 24 cookies
Nutritional information:
Per serving:
Calories: 230
Fat: 12g
Saturated Fat: 7g
Cholesterol: 40mg
Sodium: 170mg
Carbohydrates: 29g
Fiber: 1g
Sugar: 20g
Protein: 2g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but reduce the amount of salt in the recipe to 1/2 tsp.
- You can use white chocolate chips or dark chocolate chips instead of semisweet chocolate chips.
- You can use dried cherries instead of maraschino cherries.
Variations:
- Add 1/2 cup chopped walnuts or pecans for extra crunch.
- Use almond extract instead of vanilla extract for a different flavor.
- Use dried cranberries instead of maraschino cherries for a festive twist.
Tips and tricks:
- Drain the maraschino cherries well and pat them dry with paper towels before chopping them to prevent the dough from becoming too wet.
- Don't overmix the dough or the cookies will be tough.
- Store the cookies in an airtight container at room temperature for up to 5 days.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
To reheat the cookies, place them in a preheated 350°F (180°C) oven for 5-7 minutes or until warmed through.
Presentation ideas:
Arrange the cookies on a platter and sprinkle with powdered sugar for a festive touch.
Garnishes:
Top each cookie with a maraschino cherry for a pop of color.
Pairings:
Serve the cookies with a glass of cold milk or a cup of hot cocoa.
Suggested side dishes:
These cookies are perfect on their own, but you can also serve them with a scoop of vanilla ice cream for a decadent dessert.
Troubleshooting advice:
- If the cookies spread too much during baking, try chilling the dough for 30 minutes before baking.
- If the cookies are too dry, try adding an extra tablespoon of butter to the dough.
Food safety advice:
- Make sure to wash your hands and all surfaces that come into contact with the dough to prevent the spread of bacteria.
- Use pasteurized eggs to reduce the risk of salmonella.
Food history:
Chocolate chip cookies were invented by Ruth Wakefield in the 1930s when she added chopped chocolate to her cookie dough. Maraschino cherries were first introduced in the 19th century and were originally used as a garnish for cocktails.
Flavor profiles:
These cookies are sweet and buttery with bursts of chocolate and cherry flavor.
Serving suggestions:
Serve these cookies as a sweet treat for a holiday party or as an after-school snack for kids.
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Taste: Sweet, Nutty, Chocolaty, Cherry, Cherry-Flavored