Chocolate Chip Drops

Cream cheese in the dough is the secret that transforms these from standard chocolate chip cookies into something more refined and slightly tangy. Three ounces is just enough to add complexity without turning the dough into cheesecake.

Chopped maraschino cherries get folded into the batter where they vanish into pink-tinted pockets, while a single cherry half pressed on top of each cookie before baking creates the visual signature. These look like festive holiday cookies because they are, the cherry-and-chocolate-chip combination is essentially Black Forest in cookie form.

Short baking is key. Eight minutes at moderate heat is just enough to set the edges while the centers stay soft. The cream cheese keeps the texture from becoming too dry even after they cool.

Pro Tips

• Drain the chopped cherries thoroughly on paper towels, excess juice will weep into the dough and turn it pink
• Cream the butter and cream cheese until truly fluffy, several minutes, not seconds
• Press the cherry half firmly into the dough so it bakes in place rather than rolling off
• Pull cookies when the edges are set but the centers still look slightly underdone
• Move to a rack immediately, residual sheet heat continues cooking and makes them dry

Variations

• Swap semi-sweet chips for white chocolate for a sweeter, prettier contrast
• Add a quarter teaspoon of almond extract to the dough for a marzipan note
• Use chopped dried cranberries instead of cherries for a less sweet, tarter version