Description
Delight in these rich Chocolate Cherry Cookies featuring a tender cocoa-infused cookie base topped with a luscious chocolate ganache and a maraschino cherry. Perfectly balanced with the subtle tartness of cherry juice and the creamy texture of ganache, these cookies make an irresistible treat for any chocolate and cherry lover.
Ingredients
Scale
Dry Ingredients
- 3 ¼ cups 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 and Ganache
- 1 cup semi-sweet chocolate chips divided
- ¼ cup heavy whipping cream
- 1 Tablespoon shortening or coconut oil
Additional Ingredients
- 10 ounce jar Maraschino Cherries without stems
Instructions
- Prepare the baking sheet: Line a baking sheet with parchment paper and set it aside for easy cookie transfer and cleanup.
- Preheat the oven: Set your oven to 350 degrees Fahrenheit to ensure it reaches the perfect temperature for baking.
- Mix dry ingredients: In a medium bowl, whisk together the flour, unsweetened cocoa powder, baking soda, salt, and baking powder until evenly 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 and fluffy, about 3 to 4 minutes.
- Add eggs and flavorings: Beat in the eggs, Maraschino cherry juice, and vanilla extract until fully incorporated and the mixture is smooth.
- Incorporate dry ingredients: Add the flour mixture to the wet ingredients in thirds, mixing well after each addition until the dough is fully combined and smooth.
- Portion the dough: Using a cookie scoop, portion out golf ball-sized amounts of dough. Roll each scoop into a smooth ball with your hands and place on the prepared baking sheet about 2-3 inches apart.
- Create indentations: Gently press your thumb into the center of each dough ball to create a small indentation for the ganache filling.
- Bake the cookies: Bake for 10 minutes, or until the cookies have spread slightly and feel just firm to the touch.
- Cool the cookies: Remove the cookies from the oven and allow them to cool slightly on the baking sheet before transferring to a wire rack to cool completely.
- Prepare chocolate ganache: Place ½ cup of the semi-sweet chocolate chips in a small bowl. Heat the heavy whipping cream in the microwave for 20 seconds or until hot. Pour the hot cream over the chocolate chips and let sit for one minute, then stir vigorously until smooth and glossy.
- Fill cookies with ganache and cherries: Spoon about ½ teaspoon of the ganache into the indentation of each cookie, spreading it evenly. Press one Maraschino cherry gently into the center of each ganache-filled indentation.
- Make chocolate drizzle: In a small dish, combine the remaining ½ cup chocolate chips and the tablespoon of shortening or coconut oil. Heat for 30 seconds, stir, then heat for an additional 15 seconds until fully melted and smooth.
- Drizzle the cookies: Transfer the melted chocolate mixture to a small Ziplock bag, seal it, and cut a tiny corner off the bag to drizzle the chocolate decoratively over the cookies.
- Set the chocolate: Allow the chocolate drizzle to set fully before storing the cookies in an airtight container.
- Enjoy and share feedback: Serve these delectable cookies and don't forget to leave a rating and comment to help improve the recipe and support the creator.
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 option, substitute the butter with vegan margarine and use coconut cream instead of heavy whipping cream.
- You can replace the Maraschino cherry juice with cherry syrup, but reduce additional sugar accordingly.
- Use parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
- If you don't have shortening or coconut oil for the drizzle, you can use vegetable oil as an alternative to keep the chocolate smooth.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 90 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg
