Cherry Choco Cookies (Printable Version)

# What You’ll Need:

01 - A cup of chopped maraschino cherries (plus some extra for the top), drained well.
02 - Pink gel coloring for a bright pop.
03 - A pinch (⅛ teaspoon) of almond extract.
04 - One teaspoon of vanilla extract.
05 - 2 big eggs.
06 - 1/4 cup (50g) regular sugar.
07 - 1 1/4 cups (267g) packed light brown sugar.
08 - A stick of unsalted butter, softened up (1 cup or 226g).
09 - 2 cups (12 oz) semi-sweet chocolate chips, toss in a handful for topping if you want.
10 - A small pinch (1/4 teaspoon) of salt.
11 - 1 teaspoon baking soda.
12 - 2 teaspoons cornstarch.
13 - About 3 cups (360g) all-purpose flour.

# Steps To Make It:

01 - Let them sit on the pan for about 15 minutes after baking.
02 - Pop them in the oven for 10 to 13 minutes. You want them set but still pale.
03 - Put 8 dough balls on a lined pan at a time.
04 - Stick extra cherries and chocolate chips onto the tops before baking.
05 - Scoop dough into balls about the size of a golf ball.
06 - Gently stir in chopped cherries and a cup of chocolate chips last.
07 - Mix the dry stuff in with the wet, a bit at a time, on low speed.
08 - Squeeze in as much pink gel as you like for color.
09 - Crack in eggs, then pour in vanilla and almond. Keep beating for half a minute.
10 - Whip up the butter with both sugars until it looks fluffy. Should be about 2 minutes.
11 - Mix salt, cornstarch, baking soda, and flour together in a new bowl.
12 - Get the oven nice and hot at 350°F before you start.
13 - Pat cherries dry and chop them up fine, then put on paper towels for later.

# Extra Notes:

01 - Use gel, not liquid, for bold pink cookies.
02 - Swap in gluten-free flour and they turn out just as tasty.
03 - Want soft cookies? Take them out before they're brown.
04 - Making sure you measure flour right makes a difference.

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