Chocolate Chip Cherry Cookies | Soft & Chewy Bakery-Style Cookies - Steph’s Stove

Preheat the oven to 350°F (not mentioned in the transcript, but typically necessary for cookies).

In a stand mixer, whip 2 sticks of room temperature butter until fluffy.

Add 1 cup granulated sugar and 1 cup packed light brown sugar to the whipped butter and mix until well combined.

Crack 2 large eggs into a separate bowl, checking for shells, and add them one at a time to the butter and sugar mixture, mixing well after each addition.

In a separate bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon baking soda, and 0.5 teaspoon salt.

With the mixer on low, gradually add the dry ingredients to the wet mixture until just combined.

Reserve a small amount of flour and toss 1 cup of chocolate chips in it to coat, then fold them into the dough.

Chop 1 cup of maraschino cherries, removing excess juice with a paper towel, and fold them into the dough.

Ensure the cherries and chocolate chips are evenly distributed throughout the dough.

Equipment Needed

Spice Level:

Dietary

Allergens