Cherry Chocolate Chip Cookies

Ingredients

•  1 (10-12 ounce) jar of maraschino cherries
•  2½ cups all-purpose flour (spooned and leveled)
•  ½ teaspoon salt
•  1 cup butter, softened
•  1 cup sugar
•  1½ teaspoons vanilla extract
•  ¼ teaspoon almond extract
•  1 large egg
•  1 large egg yolk
•  1 cup mini chocolate chips (full size or chunks work too)

Instructions

1. Drain all of the juice from the cherries. Using a sharp knife finely chop cherries into small bits.  Place chopped cherries on a thick stack of paper towels, pat and squeeze cherry pieces with paper towels to remove as much excess juice as possible. Place cherry pieces on a paper towel-covered plate and set aside to continue drying.
2. Preheat oven to 375° F. Line baking sheet with parchment paper, and set aside.
3. In a large mixing bowl, beat butter on medium until smooth and fluffy (about 2 minutes). Add sugar and extracts and continue beating until light and fluffy (another 2-3 minutes).
4. Beat in egg and egg yolk on low speed just until combined. Add flour and salt and continue beating on low just until combined. Stir chocolate chips and cherry bits.
5. Drop by 1 rounded tablespoons (I like to use a cookie scoop) onto the prepared baking sheet, about 2 inches apart. Roll into balls and flatten cookies slightly (I just use the bottom of a glass dipped in sugar) – be sure to just slightly flatten. (Press extra chocolate chips on top for bakery-style, if desired)
6. Bake for 9-12 minutes or until edges are lightly browned. Cool on a baking sheet for 3 minutes, then transfer to a cooling rack to cool completely.

Notes

Want larger cookies? Use 2 tablespoon scoops = 30 cookies — baking time may need to be slightly longer, just look for lightly browned edges.

Store cookies in an airtight container, on the counter, for up to 5 days. Or in the freezer for up to 3 months

If your kitchen is warm, place flattened cookie dough balls in the freezer (or fridge) for 5 minutes before putting them in the oven for thick cookies.

Optional Additions:  

• 1 cup chopped shelled, roasted, and salted pistachios for a spumoni flavor profile
• Drizzle cookies with melted chocolate
• Add a drop or two of pink gel food coloring if you’d like to have pink cookies.