Cherry Chocolate Treats (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1 tsp baking soda
02 -
3 cups (360g) all-purpose flour
03 -
2 tsp cornstarch
04 -
2 cups (12 oz bag) semi-sweet chocolate chips, extra for topping
05 -
¼ tsp salt
→ Wet Ingredients
06 -
1¼ cups (267g) light brown sugar
07 -
¼ cup (50g) granulated sugar
08 -
⅛ tsp almond extract
09 -
1 cup (226g) unsalted butter, softened at room temperature
10 -
Small amount of pink gel food coloring
11 -
2 large eggs
12 -
1 tsp vanilla extract
13 -
1 cup maraschino cherries, drained, chopped fine, extra for garnish
# Instructions:
01 -
Chop the maraschino cherries finely and let them sit on paper towels to dry. Heat oven to 350º F. Use parchment paper or a silicone mat to line cookie sheets.
02 -
In a separate bowl, combine baking soda, flour, cornstarch, and salt. Put the bowl aside.
03 -
Beat together the butter, white sugar, and brown sugar. Mix for a couple of minutes until smooth and creamy.
04 -
Mix in eggs, vanilla, almond extract, and pink gel coloring. Beat lightly for about 30 seconds.
05 -
Slowly add the dry mix to the wet mixture. Toss in cherries and a cup of chocolate chips. Make balls the size of golf balls and top with the leftover cherries and chocolate chips.
06 -
Place in the oven for 10-13 minutes. Keep an eye out so they don’t overbake—this helps maintain the pink hue. Let cool for 15 minutes on the sheet.
# Notes:
01 -
Swap with King Arthur Gluten Free Measure for Measure Flour if needed
02 -
For best results, use gel coloring for a brighter pink shade