How to Bake Chocolate Cherry Chip Cookies

Combine the flavors of cherry and chocolate for a different-tasting cookie. Substitute cherry chips for some of the chocolate chips. Cherry chips may be hard to find. Search specialty baking stores or local markets. Use milk or dark-chocolate chips. The chips melt into the cookie and combine. Mix the chips evenly to disperse both flavors.

Things You'll Need

• 2 1/4 cups flour
• 1 tsp. baking soda
• 1 tsp. salt
• 1 cup butter
• 3/4 cup sugar
• 3/4 cup brown sugar
• Two eggs
• 1 cup chips
• 1 cup cherry chips (2 for chocolate cookies)
• 1/4 cup cocoa powder
• Mixing bowls
• Hand mixer
• Spoons
• Cookie sheets
• Cooking spray
• Oven mitts or pads
• Cooling racks
• Flipper
• Airtight container/aluminum foil/plastic wrap

Instructions

1. Turn the oven on to 375 degrees. Preheating the oven helps with even baking.

2. Mix the flour, baking soda and salt in a bowl with a spoon. The hand mixer may cause the flour to fly out of the bowl. Add cocoa powder and 2 cups of flour if you are baking chocolate cookies. Don't pack the flour when measuring it. Set aside. Put the butter, sugar, eggs and brown sugar in another bowl. When you measure the brown sugar, pack it into the measuring cup. Beat with a hand mixer until the mixture is creamy.

3. Add the flour mixture to the sugar mixture. Add it slowly to prevent the flour from getting everywhere. Beat with the mixer. Add both the cherry and chocolate chips. Mix until the mixture is creamy and the chips are distributed.

4. Spray a thin layer of cooking spray over the baking sheets. If you are using non-stick pans, don't spray.

5. Put tsp.-size drops of dough on the cookie sheets. Space the dough 1 to 2 inches apart. For bigger cookies, add an extra half scoop of dough and space the cookies 3 inches apart. Bake for about 10 minutes. The recipe makes about 24 cookies, depending on size.

6. Remove the baking sheets from the oven using oven mitts or pads. Let the cookies sit for about two minutes. Use the flipper to remove cookies from the sheets. Waiting prevents the cookies from falling apart or squishing while moving. Put the cookies on the cooling racks. Do not stack. The cookies stick together if stacked while cooling. Once cooled, stack the cookies.

7. Place the cookies in an airtight container or cover them with foil or plastic wrap to keep them fresh. When exposed to air, cookies get hard.

Tips & Warnings

• Soften the butter before mixing if you are using sticks. If your cookie sheets are dark from stains or baked-on debris, cover them in aluminum foil before placing the cookies. This also works if you don't have any cooking spray. For chocolate cookies, add 1/4 cup of cocoa powder to the flour mixture. Use double the cherry chips and only 2 cups of flour.

References

• NTOH Recipe
• Chocolate cookies recipe with picture