Cherry Chocolate Chip Cookies

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2 1/4 cups All-purpose flour
  • 1/4 tsp Baking powder
  • 1 tsp Baking soda
  • 3/4 cup Brown sugar
  • 1 tsp Cornstarch
  • 1/4 cup Granulated sugar
  • 1/4 tsp Salt
  • 1 1/2 cups Semi-sweet chocolate chips
  • 2 tsp Vanilla extract

• Dairy

  • 3/4 cup Butter, unsalted

• Desserts

  • 3/4 cup Maraschino cherries

Found on lovegrowswild.com

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
• ¾ cup maraschino cherries, diced into small pieces

Directions

• 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 with plastic wrap. Chill the dough in the refrigerator for at least 2 hours and up to 24 hours.
• Preheat the oven to 350ºF and line baking sheets with parchment paper. Measure out ¼ cup balls of dough 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. Remove from the oven and cool for 2-3 minutes on the baking sheet before moving them to a wire rack to cool completely.