Description
Delight in these rich Chocolate Cherry Cookies featuring a cocoa-infused dough, a luscious cherry-filled ganache center, and a decorative chocolate drizzle. Perfectly soft with a touch of sweetness from maraschino cherries, this recipe makes 24 irresistible cookies that are ideal for sharing or enjoying as a special treat.
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 and 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 aside to prevent sticking and ease cleanup.
- Preheat Oven: Set the oven temperature to 350 degrees Fahrenheit to ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking soda, salt, and baking powder until thoroughly 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 on medium speed until fully incorporated.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients in three additions, mixing well after each addition until fully combined into a smooth dough.
- Shape Cookies: Use a cookie scoop to portion out golf ball-sized amounts of dough. Roll each into a smooth ball and place onto the prepared baking sheet spaced 2 to 3 inches apart. Press your thumb gently into the center of each ball to create a slight indentation.
- Bake Cookies: Bake the cookies for 11 minutes or until they have slightly spread and feel firm to the touch but still soft inside.
- Cool Cookies: Remove the baking sheet from the oven and let the cookies cool for a few minutes before transferring them 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 until hot, then pour it over the chocolate. Let sit for one minute, then stir vigorously until smooth and glossy.
- Fill Cookies: Spoon approximately ½ teaspoon of the ganache into the indentation of each cooled cookie. Press one maraschino cherry gently into the ganache at the center of each cookie.
- Make Chocolate Drizzle: In a small dish, combine the remaining ½ cup chocolate chips with the shortening or coconut oil. Heat in the microwave for 30 seconds, stir, then heat an additional 15 seconds until the mixture is smooth. Transfer to a small Ziplock bag, seal, and snip a tiny corner to create a piping bag for drizzling.
- Drizzle Cookies: Drizzle the melted chocolate over each cookie using the prepared bag. Allow the chocolate drizzle to set before serving or storing.
- Enjoy and Share: Store cookies in a single layer inside an airtight container at room temperature for up to 3 days. Leave a rating and comment to share your experience!
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 butter with vegan butter and use coconut cream instead of heavy whipping cream.
- Maraschino cherry juice adds unique flavor, but you can substitute with cherry syrup if desired.
- Use shortening or coconut oil in the chocolate drizzle to keep it smooth and glossy after setting.
- If you prefer a stronger cherry flavor, consider adding chopped cherries to the dough.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 95 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg
