Here's a new cookie recipe that I've been holding back trying. I like to try a few new ones before the holidays so I get a chance to taste test.
I feel the same way about chocolate and cherries as I do with chocolate and bananas. You usually can't go wrong with these ingredients. Whether it's a cake or bread, as in banana adding some chocolate morsels steps up the recipe to another level. So let's see how this works.
I decided to put a few in a baggie with powdered sugar to see how they taste. I like them both ways. If you decide to add some powdered sugar make sure the cookies are completely cooled or the powdered sugar will soak in the cookie.
Chocolate Chip Maraschino Cherry Cookies
3/4 cup butter, softened
3/4 cup dark brown sugar
1/4 cup sugar
2 eggs, room temperature
2 tsp vanilla
2 1/2 cup all-purpose flour
1/4 tsp baking powder
1 tsp baking soda
1 tsp corn starch
1/4 tsp salt(I eliminated the salt and used salted butter).
1 cup miniature semi-sweet chocolate morsels.
10 ounce jar maraschino cherries drained
Drain maraschino cherries well. Dice, blot with paper towel until mostly dry; set aside.
In large bowl, cream butter with sugars until light and fluffy. Add eggs one at a time, scraping sides of bowl after each addition. Add vanilla, mix well.
In medium bowl combine flour, baking powder, baking soda, corn starch, and salt. Whisk together. Add dry ingredients to butter mixture, mix on low speed, just until combined. With a large spoon Add chocolate and maraschino cherries, mixing until evenly distributed.
Cover dough with plastic wrap and refrigerate overnight (or at least two hours).
Preheat oven to 350 degrees. Line baking sheets with parchment paper. Using large cookie dough scoop (2 tablespoons), drop dough onto baking sheets, several inches apart. Bake for 12 minutes, just until edges are starting to turn golden. Cool for 2-3 minutes on baking sheet, then transfer to cooling rack.
The cookies are delicious and soft and not overly sweet. A good holiday cookie pick.