Next, in a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. I love using my rubber spatula here; it helps fold everything together without overworking the dough. Now, it’s time to fold in those star ingredients! Gently mix in the chopped maraschino cherries and white chocolate chips until evenly distributed. The bright red of the cherries against the cookie dough creates such a festive look!
Now, line a cookie sheet with parchment paper (or not, it’s up to you), and use a cookie scoop or tablespoon to drop dough onto the baking sheet, leaving about 2 inches between each cookie because they’ll spread a little while baking. Pop them in the preheated oven and bake for about 10-12 minutes, or until the edges are lightly golden but the centers are still soft. Ah, the smell wafting through my kitchen is enough to make anyone hungry!
Once done, remove the cookies from the oven, and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. It’s so tempting to dive right in while they’re warm, but trust me, letting them rest helps develop their flavors even more.
Pro Tips for Best Results
I tested this recipe three ways to see if I could enhance the flavor, and I found that chilling the dough for about an hour before baking really helps intensify the taste and makes the cookies puffier. It’s a small step that goes a long way! Also, make sure to chop the maraschino cherries well; larger pieces can create a gooey mess in some cookies, while smaller pieces ensure that every bite has that lovely cherry flavor.
Another tip I picked up is to use a mix of white chocolate and semi-sweet chocolate. It adds a nice depth and complexity to each cookie. Just trust your taste buds! Finally, don’t skimp on the baking time. It’s better to take them out while they’re still slightly undercooked; this way, you’ll get that wonderfully soft and chewy texture that we all love.
Common Mistakes to Avoid
One common mistake I’ve made in the past is overlooking the importance of measuring flour accurately. It can result in dry cookies. I recommend fluffing the flour with a spoon first, and then spooning it into your measuring cup without packing it down. This little detail can really change the texture of your cookies! (See the next page below to continue…)