Delicious Big Chocolate Chunk Cookies Recipe – Learn like a pro

Delicious Big Chocolate Chunk Cookies Recipe – Learn like a pro:- Chocolate chip cookies and the wonderful cherry-chocolate combination combine wonderfully to create maraschino cherry chocolate chip cookies. Adorned with maraschino cherries, these are appropriate for Christmas celebrations even though I’m sharing them in May. They’re that good, so I say manufacture them now.

 

Delicious Big Chocolate Chunk Cookies Recipe – Learn like a pro

Ingredients

  • 1 cup maraschino cherries (140g/5oz drained)
  • 113 g unsalted butter (1 stick / ½ cup / 4oz)
  • 225 g plain flour (all pup flour) (1 ¾ cups / 8oz)
  • ¾ teaspoon baking soda (bicarb soda)
  • ½ teaspoon salt
  •  cup white granulated sugar (135g / 4.8oz)
  • ¼ cup light brown sugar (50g / 1.8oz)
  • 1 large egg, room temp
  • 2 teaspoon vanilla extract
  • 1 cup dark chocolate chips (semi-sweet) (180g / 6.4oz)

Equipment

  • 2x baking sheet
  • Large mixing bowl

    medium saucepan

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Delicious Classic Stuffed Shells Recipe – Learn like a pro

Instructions

  1. Set oven temperature to 350F / 180C (fan forced to 160C). Put baking paper on two big baking sheets.
  2. After draining, cut the cherries in half or quarters, depending on how big they are. To drain extra juice, place them on a few paper towel sheets and gently press down with another sheet on top of them.
  3. Put the butter in a small pot and heat it over low to medium. Swirl the butter over the heat until it melts and begins to bubble. Allow it to continue bubbling, giving it occasional swirls, until the butter turns amber brown and the bubbles become frothy.
  4. To prevent burnt solids, slowly pour the browned butter into a big mixing bowl, allowing it to drip in. Give it a full ten minutes to cool.
  5. Mix the salt, baking soda, and flour in a medium-sized bowl. Put aside.
  6. When the butter has browned, add the sugars and stir until thoroughly blended. Whisk in the vanilla and egg until smooth.
  7. Add the flour mixture, and then, using a spatula, fold and cut until just incorporated.
  8. Once the flour is 90% combined, add the remaining chocolate chips and chopped maraschino cherries to the dough, reserving one tiny handful of each. Fold to incorporate.
  9. Scoop golf-ball-sized dough balls and place them on the baking pans using a 3 tablespoon-sized scoop that has been packed full of cookie dough. Give each cookie a space of around 2 inches. Bits may come loose, but simply push them back in.
  10. Top each with a piece of cherry and a few of chocolate chips. just scrubbing them down a little.
  11. Bake for twelve to fourteen minutes. You can use a round cookie cutter to swirl the cookie around the cookie once you remove the trays from the oven if you’d like it to be more spherical.
  12. After a few minutes of cooling on the trays, help move them to a cooling rack with a spatula. They will solidify and become crispy on the exterior and chewy in the middle as they cool.
  13. Would you kindly take a moment to rate and comment? It’s quite useful and much appreciated

 

Notes

  1. I use a 340g jar of maraschino cherries (Tania brand), which makes around 1 cup, or almost so.
    Although you should only bake the cookies for 9 to 10 minutes, you can also use a 2 tablespoon capacity cookie scoop.
  2. Every oven is different, so after 8 minutes, inspect your cookies. They should appear dry and “set,” but they will still be really soft.
  3. You should constantly weigh components like flour and sugar for the best outcomes. Although kitchen scales are reasonably priced, if you are unable to weigh the components, use a spoon and level approach instead of scooping.

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