1-First Step: Mix the dry ingredients In a medium bowl, whisk together 1 and 1/4 cups all-purpose flour, 1/4 cup plus 2 tablespoons Dutch processed cocoa powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Whisking now helps spread the cocoa and leavening evenly through the dough, which gives you more even cookies later.

2-Second Step: Cream the butter and sugar In a large bowl, beat 1/2 cup softened unsalted butter and 1 cup granulated sugar together until the mixture looks light and fluffy. This step matters because air gets trapped in the butter, which helps the cookies bake up with a soft center. A hand mixer works well here, but a stand mixer is fine too.

3-Third Step: Add the egg and vanilla Beat in 1 large room-temperature egg and 1 teaspoon vanilla extract until combined. The dough may look smooth and glossy at this stage. Room-temperature egg blends more easily into the butter mixture, which keeps the batter from looking curdled.

4-Fourth Step: Bring the dough together Slowly add the dry ingredients to the wet mixture, mixing just until combined. Try not to overmix, because that can make the cookies tough instead of tender. Once the flour streaks disappear, stop the mixer and use a spatula if you need to scrape the bowl.

5-Fifth Step: Fold in cherries and white chocolate Gently fold in 1/2 cup white chocolate chips and 6 ounces finely chopped, squeezed-dry maraschino cherries. If the cherries are still wet, the dough can turn sticky and the cookies may spread too much. The dough should look thick, chocolatey, and dotted with cherry pieces.

6-Sixth Step: Chill the dough Cover the bowl and refrigerate the dough for at least 1 hour. You can also chill it for up to 3 days, which is a nice bonus if you want to bake ahead. Chilling firms the butter, deepens the flavor, and helps the cookies hold their shape in the oven.

7-Seventh Step: Prepare the oven and baking sheet When you are ready to bake, preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper so the cookies release easily and cleanup stays simple. A parchment-lined sheet also helps the bottoms bake more evenly.

8-Eighth Step: Scoop and bake Scoop the dough into balls and place them on the prepared baking sheet with a little room between each one. Bake for 12 to 14 minutes, or until the edges are set. The centers may still look soft, and that is exactly what you want for a chewy cookie.

9-Ninth Step: Cool the right way Let the cookies cool on the baking sheet for 5 minutes. This short rest helps them finish setting without breaking apart. Then move them to a wire rack and let them cool completely so the texture becomes soft, chewy, and ready to serve.

10-Tenth Step: Serve and enjoy Once cooled, these cookies are ready for snacking, lunchbox treats, or holiday trays. They pair beautifully with coffee, milk, or a scoop of vanilla ice cream. If you want a dessert spread with more chocolate inspiration, you may also enjoy pairing them with chocolate buttercream frosting recipes for another rich sweet idea.