2 and 1/4 cups (281g) all-purpose flour (spooned and leveled)
1 and 1/2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (170g) unsalted butter, softened to room temperature
1/2 cup (100g) granulated sugar
1/2 cup (100g) packed light brown sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1/2 teaspoon almond extract
Pink gel food coloring (a few drops to desired shade)
3/4 cup (about 95g) maraschino cherries, drained, patted dry, and chopped
1 cup (180g) semi-sweet chocolate chips
Instructions
Prepare Cherries: Drain maraschino cherries thoroughly and pat completely dry with paper towels. Chop into small pieces and set aside.
Whisk Dry Ingredients: In a medium bowl, whisk together flour, cornstarch, baking soda, and salt. Set aside.
Cream Butter and Sugars: Using a hand or stand mixer, beat softened butter on medium speed for 1 minute. Add both sugars and beat on medium-high speed for 2-3 minutes until light and fluffy.
Add Wet Ingredients: Beat in eggs one at a time, then mix in vanilla extract and almond extract. Add pink gel food coloring until desired shade is reached.
Form Dough: On low speed, gradually add dry ingredients to wet mixture. Mix until just combined. Fold in chocolate chips and chopped cherries with a spatula.
Chill: Cover dough and refrigerate for at least 30 minutes, up to 2 hours.
Preheat and Scoop: Preheat oven to 350°F (177°C). Line baking sheets with parchment paper. Scoop dough into 1.5-2 tablespoon portions and place 2 inches apart on sheets.
Bake: Bake for 10-12 minutes until edges are set and lightly golden. Centers will look slightly soft.
Cool: Let cookies rest on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.