Happy Monday! I’ve been trying to experiment more in the kitchen, but usually end up cooking dinner or breakfast, rather than bake. This weekend, I decided to try to bake something from scratch and made cherry chocolate chip cookies! Major yum. I followed this recipe and given I hardly *ever* bake, I was pleasantly surprised that I already had all the ingredients on hand, minus chocolate chips & cherries.
We’ll be snacking on these all week! Here’s how to make them yourself and a few pics of the finished cookies {before E and I each ate like…4 of them).
INGREDIENTS:
¾ cup unsalted butter, room temperature
¾ cup brown sugar
¼ cup granulated sugar
2 eggs
2 teaspoons vanilla extract
2¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cornstarch
¼ teaspoon baking powder
¼ teaspoon salt
1½ cups semi-sweet chocolate chips {i used chocolate chunks from whole foods}
¾ cup maraschino cherries, diced into small pieces
INSTRUCTIONS:
In a large bowl, cream together the butter and sugars with a hand or stand mixer until light and fluffy, about 3-4 minutes. Mix in the eggs and vanilla, scraping down the sides of the bowl as needed.
In a separate bowl, add the flour, baking soda, cornstarch, baking powder, and salt and whisk to combine. With the mixer on low speed, slowly add the flour mixture to the wet ingredients and mix until just combined. Stir in the chocolate chips and cherries by hand and cover the bowl.
Chill the dough in the refrigerator for at least 2 hours and up to 24 hours. I made the dough Saturday afternoon, left my cookies in the fridge overnight and baked on Sunday afternoon!
Preheat the oven to 350ºF and line baking sheets with parchment paper or a greased pan. Measure out ¼ cup balls of dough {I used an ice cream scoop} and place them on the baking sheets. Bake the cookies for 11-13 minutes until the edges are just starting the brown and the top still looks slightly undercooked. Allow to cool for 2-3 minutes.
ENJOY!
This post and recipe was shared in collaboration with Wayfair.
