Description
These Chocolate Cherry Cookies combine rich cocoa flavors with the tart sweetness of Maraschino cherries, creating a deliciously moist treat topped with luscious chocolate ganache and a smooth chocolate drizzle. Perfect for any occasion, these cookies offer a delightful blend of textures and tastes that chocolate lovers will adore.
Ingredients
Scale
Dry Ingredients
- 3 ¼ cup all-purpose flour spooned and leveled
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon baking powder
Wet Ingredients
- 1 cup unsalted butter softened to room temperature
- 1 cup light brown sugar packed
- ½ cup granulated sugar
- 2 large eggs room temperature
- 2 Tablespoons Maraschino Cherry juice
- 1 teaspoon vanilla extract
Chocolate & Toppings
- 1 cup semi-sweet chocolate chips divided
- ¼ cup heavy whipping cream
- 1 Tablespoon shortening or coconut oil
- 10 ounce jar Maraschino Cherries without stems
Instructions
- Prepare Baking Sheet. Line a baking sheet with parchment paper and set it aside to prevent sticking and for easy cleanup.
- Preheat Oven. Set your oven to 350 degrees Fahrenheit to ensure it reaches the right temperature for baking the cookies evenly.
- Mix Dry Ingredients. In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, salt, and baking powder until fully combined.
- Cream Butter and Sugars. In a large mixing bowl, beat the softened butter, light brown sugar, and granulated sugar on medium speed until the mixture is smooth, light, and fluffy, about 3 to 4 minutes.
- Add Eggs and Flavors. Beat in the eggs one at a time along with the Maraschino cherry juice and vanilla extract on medium speed until fully incorporated.
- Combine Wet and Dry. Gradually add the dry flour mixture into the wet ingredients in thirds, mixing well after each addition, until the cookie dough is smooth and uniform.
- Scoop Dough. Using a cookie scoop, portion out golf ball-sized amounts of dough. Roll each portion into a smooth ball with your hands and place them on the prepared baking sheet, spaced 2 to 3 inches apart.
- Create Indentation. Press your thumb gently into the center of each dough ball to make a small well for the filling later.
- Bake Cookies. Bake the cookies for 10 minutes until they have spread slightly and feel just firm to the touch. Remove from the oven and let them cool on the sheet briefly before transferring to a wire rack to cool completely.
- Make Chocolate Ganache. Place ½ cup of semi-sweet chocolate chips in a small bowl. Heat the heavy whipping cream in the microwave for about 20 seconds until hot, then pour over the chocolate chips. Let sit for 1 minute, and stir vigorously until smooth.
- Fill Indentations. Spoon about ½ teaspoon of the ganache into the indentation of each cookie and spread it evenly. Gently press one Maraschino cherry into the ganache on each cookie.
- Prepare Chocolate Drizzle. In a small dish, combine the remaining ½ cup of chocolate chips with 1 tablespoon of shortening or coconut oil. Heat in the microwave for 30 seconds, stir, then heat for an additional 15 seconds until fully melted and smooth.
- Drizzle Cookies. Transfer the melted chocolate to a resealable plastic bag, snip off a tiny corner, and drizzle the chocolate over each cookie in a thin, decorative pattern. Allow the drizzle to set before serving or storing.
Notes
- Store cookies in a single layer in an airtight container at room temperature for up to 3 days to maintain freshness.
- For a dairy-free version, substitute butter with vegan margarine and use coconut cream instead of heavy cream for the ganache.
- Use a cookie scoop to ensure even-sized cookies that bake uniformly.
- If cherries are too juicy, pat them dry with paper towels to avoid soggy cookies.
- Allow the cookies to cool completely before adding ganache and drizzle to prevent melting.
- Optional: Refrigerate the cookies for 10 minutes after drizzling to speed up the chocolate setting process.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg
