Ingredients
Equipment
Method
Instructions
- Prepare Your Oven and Pans: First things first, preheat your oven to 350°F. This is crucial for an even bake. Go ahead and line a cookie sheet with parchment paper. This little step is a lifesaver for cleanup and prevents the cookies from sticking.
- Cream the Wet Ingredients: In a large mixing bowl, combine the granulated sugar, baking soda, wonderfully softened butter, egg, and that fragrant almond extract. Using an electric mixer, cream these ingredients together until the mixture is light, pale, and fluffy. Don't rush this part; creaming incorporates air, which is key to a tender cookie.
- Combine the Dry Ingredients: Now, add the flour and salt to the wet mixture. Mix on low speed until the flour is just combined. Be careful not to overmix here! Overmixing develops gluten and can lead to tough cookies, and nobody wants that. Stop as soon as you no longer see dry streaks of flour.
- Fold in the Good Stuff: It's time for the stars of our Cherry Garcia Chocolate Chip Cookies. Gently fold in the semi-sweet chocolate chips and the chopped maraschino cherries using a spatula. The dough will be thick and beautifully studded with color.
- Chill the Dough: This is a non-negotiable step! Cover the bowl and chill the cookie dough in the refrigerator for at least 30 minutes. This helps the flavors meld and, more importantly, prevents the cookies from spreading into thin, sad pancakes in the oven.
- Scoop and Bake: Once chilled, roll the dough into 2-inch balls. These cookies won't expand a whole lot, so the size you make them is close to the size they'll be when baked. Place them on your parchment-lined cookie sheet, leaving a little space between them. Bake for 12-14 minutes, or until the edges are a light golden brown.
- Cool and Enjoy: Let the cookies cool on the sheet for about 5 minutes. This allows them to set up properly. Then, carefully transfer them to a wire rack to cool completely. Now for the best part—pour a glass of milk and enjoy your amazing homemade treat!
Notes
My number one tip is to properly prepare your maraschino cherries. After you drain and chop them, lay the pieces out on a few layers of paper towels and pat them dry. This removes excess syrup and moisture. Another crucial tip is to respect the chilling time. Chilling the dough for at least 30 minutes is essential. The butter solidifies, which means your cookies will hold their shape and bake up thick and chewy instead of spreading thin.