Prep the Oven and Baking Sheet:
Preheat your oven to 350°F (175°C), ensuring it has reached the desired temperature before you begin baking. This step is crucial for even cooking and proper texture. While the oven is heating, prepare your baking sheets by lining them with parchment paper or lightly greasing them with butter or non-stick spray. The parchment paper will help prevent the cookies from sticking and make for easy cleanup afterward.
Mix the Wet Ingredients:
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together using an electric mixer on medium speed until the mixture becomes creamy and smooth. This should take about 2–3 minutes. The texture will lighten, and the mixture should appear pale and fluffy. Once this step is complete, add the eggs, one at a time. Beat well after each addition to ensure the eggs are fully incorporated into the mixture. This step helps to achieve a smooth dough without any visible egg streaks. Next, mix in the vanilla extract for that signature depth of flavor.
Combine the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This helps to evenly distribute the baking soda and salt throughout the flour, preventing clumps from forming in the dough. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix, as this can result in dense cookies. The dough should appear soft and slightly sticky.
Fold in the Cherries and Chocolate Chips:
Gently fold in the chopped maraschino cherries and semisweet chocolate chips. Use a spatula or wooden spoon to stir them into the dough, ensuring they are evenly distributed. Be careful not to break the cherries or melt the chocolate chips as you mix. The bright red cherries and glossy chocolate will create a beautiful contrast in the dough. Ensure that each cookie will have a balance of both cherries and chips.
Shape and Bake the Cookies:
Drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart. This spacing allows the cookies to spread as they bake without touching each other. For uniform cookies, you can use a cookie scoop or two spoons. Bake the cookies for 10–12 minutes, or until the edges are lightly golden, but the centers remain soft. Keep an eye on them toward the end of the baking time to prevent overbaking. The cookies will firm up slightly as they cool on the baking sheet. Once done, remove the baking sheets from the oven and let the cookies cool on the sheets for about 5 minutes. This helps them set and prevents them from breaking apart when you move them. Then, transfer the cookies to a wire rack to cool completely.
