Ingredients:

  • 1 cup (227g) unsalted butter, room temperature
  • 0.75 cup (150g) granulated white sugar
  • 0.75 cup (150g) packed light brown sugar
  • 1 large egg, room temperature
  • 1.5 tsp pure almond extract
  • 1 tsp vanilla bean paste
  • 2.75 cups (345g) all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp sea salt
  • 1 tbsp cornstarch
  • 1 cup (200g) maraschino cherries, thoroughly drained, patted dry, and chopped
  • 1 cup (170g) semi-sweet chocolate chips
  • 1 cup (30g) corn flakes, lightly crushed

Instructions:

  1. Prep the oven. Heat it to 350°F (180°C). Line two large baking sheets with parchment paper or silicone mats.
  2. Place your 1 cup of chopped maraschino cherries between several layers of paper towels. Press firmly until no more red juice transfers to the paper.
  3. Beat the 1 cup of room temperature butter with both sugars in your mixer for 3 full minutes until the mixture is pale and fluffy.
  4. Mix in the egg, 1.5 tsp almond extract, and 1 tsp vanilla bean paste. Scrape the sides of the bowl to ensure a velvety emulsion.
  5. In a separate bowl, stir together the 2.75 cups flour, baking soda, sea salt, and 1 tbsp cornstarch.
  6. Slowly add the dry ingredients to the wet. Mix until just a few streaks of flour remain.
  7. Use a spatula to gently fold in the dried cherries and 1 cup of chocolate chips.
  8. Fold in the 1 cup of lightly crushed corn flakes. Do not overwork the dough or you will crush the flakes into dust.
  9. Place 2 tablespoon mounds of dough 2 inches apart on the sheets.
  10. Bake for 12 minutes until the edges are just barely golden. Let them rest on the pan for 5 minutes until the centers set and firm up.