Chocolate Cherry Cookies
Soft and chewy, these Chocolate Cherry Cookies feature a rich chocolate cookie with a maraschino cherry in the center, topped with a chocolate drizzle.
Servings: 24 cookies
Ingredients
- 3 cups (360g) all purpose flour
- 1 cup (80g) dutch processed cocoa powder not natural unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp cornstarch
- 1 cup (226g) unsalted butter 2 sticks
- 1 cup (198g) granulated sugar
- 1 cup (213g) brown sugar
- 2 large eggs
- 1 Tbsp vanilla extract
- 1 container maraschino cherries 1 Tbsp cherry juice
- ¾ cup (129g) semi-sweet chocolate chips for melting
Instructions
- Place 24 maraschino cherries on a plate lined with paper towels to remove the excess juice. Do not discard the juice, you'll need 1 tablespoon for the dough.
- Preheat the oven to 350ºF. In a mixing bowl, combine the all purpose flour, dutch processed cocoa powder, baking soda, salt and cornstarch.3 cups (360g) all purpose flour, 1 cup (80g) dutch processed cocoa powder, 1 tsp baking soda, 1 tsp salt, 2 tsp cornstarch
- In a separate mixing bowl cream the butter, granulated sugar, and brown sugar together with a mixer on medium speed for, 1-2 minutes.1 cup (226g) unsalted butter, 1 cup (198g) granulated sugar, 1 cup (213g) brown sugar
- Add in the eggs, vanilla extract, and 1 Tbsp juice from the maraschino cherries, mix again.2 large eggs, 1 Tbsp vanilla extract, 1 container maraschino cherries
- Gently add in the dry ingredients, mixing on low or by hand just until combined.
- For regular sized cookies, use a cookie scoop to drop 2 tablespoon sized dough balls on a silicone mat lined baking sheet. You can also use a 1/4 cup to portion out the dough. Divide the dough ball in half and you get two portions that are each about 2 tablespoons. For large “crumbl sized cookies” use a 1/4 cup of dough per cookie.
- For regular sized cookies, place the cookies 3 inches apart on a silicone lined baking sheet. Use your thumb to make an indent in the middle of the dough and press a maraschino cherry into the cookie. Bake for 12-13 minutes. Allow the cookies to cool on the sheet for 10 minutes before moving to a cooling rack. Bake one cookie sheet at a time.
- For large “crumbl sized cookies”, place the cookies 4-5 inches apart on a silicone lined baking sheet. Use your thumb to make an indent in the middle of the dough and press a maraschino cherry into the cookie. Bake for 15 minutes. Allow the cookies to cool on the sheet for 20 minutes before moving to a cooling rack. Bake one cookie sheet at a time.
- Allow the cookies to cool before adding the chocolate drizzle. Place the chocolate chips in a microwave safe bowl. Microwave for 3 minutes on 50% power, stirring after each minute. Continue to microwave until fully melted. Transfer the melted chocolate into a squeeze bottle or a sandwich bag with the corner cut off. Drizzle chocolate over each cookie.3/4 cup (129g) semi-sweet chocolate chips
Video
Notes
Look for a jar of maraschino cherries that's between 10-16 oz to make sure you have enough cherries for the cookies.
Nutrition
Calories: 240kcal | Carbohydrates: 35g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 153mg | Potassium: 124mg | Fiber: 2g | Sugar: 20g | Vitamin A: 259IU | Calcium: 23mg | Iron: 2mg