Description
Delight in these rich, fudgy Chocolate Cherry Cookies, featuring a perfect blend of cocoa, maraschino cherry juice, and luscious chocolate ganache topped with a maraschino cherry and a decadent chocolate drizzle. Ideal for chocolate lovers looking for a luscious twist on a classic cookie.
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
For the Ganache and Topping
- 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.
- Preheat Oven: Preheat the oven to 350 degrees Fahrenheit.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, unsweetened cocoa powder, baking soda, salt, and baking powder until combined.
- Cream Butter and Sugars: In a large mixing bowl, cream the softened butter, light brown sugar, and granulated sugar on medium speed for about 3-4 minutes until smooth and fluffy.
- Add Wet Ingredients: Beat in the eggs, maraschino cherry juice, and vanilla extract on medium speed until the mixture is fully combined.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture in three parts, mixing well after each addition until fully incorporated.
- Form Cookie Balls: Use a cookie scoop to portion out golf ball-sized dough balls. Roll them smooth with your hands and place on the prepared baking sheet about 2-3 inches apart.
- Create Indentations: Use your thumb to make a slight indentation in the center of each dough ball for the ganache filling.
- Bake Cookies: Bake for 10 minutes, or until cookies have spread slightly and feel slightly firm to the touch.
- Cool Cookies: Remove from oven and allow cookies to cool slightly on the baking sheet before transferring to a wire rack to cool completely.
- Make Chocolate Ganache: Place ½ cup of chocolate chips in a small bowl. Heat the heavy cream in the microwave for 15-25 seconds until hot. Pour the cream over the chips and let sit for one minute, then stir vigorously until smooth.
- Fill Cookies: Spoon ½ teaspoon of ganache into the indentation on each cookie, spreading evenly. Press one maraschino cherry gently into the ganache on each cookie.
- Make Chocolate Drizzle: In a separate bowl, combine the remaining ½ cup chocolate chips with the shortening. Heat in the microwave for 30 seconds, stir, then heat for an additional 15 seconds until smooth.
- Drizzle Cookies: Transfer melted chocolate to a small Ziplock bag, seal, and snip a tiny corner off. Drizzle the chocolate over each cookie. Allow chocolate to set before storing.
- Store and Serve: Store cookies in a single layer in an airtight container at room temperature for up to 3 days.
Notes
- Make sure the butter is softened to room temperature for easy creaming with sugars.
- Use a cookie scoop to ensure uniform cookie size for even baking.
- If you prefer dairy-free, substitute shortening for butter and coconut cream for heavy cream.
- Ensure cookies cool completely before adding ganache to prevent melting.
- Store cookies in a single layer to keep the ganache and drizzle intact.
Nutrition
- Serving Size: 1 cookie
- Calories: 190 kcal
- Sugar: 14 g
- Sodium: 110 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: 25 mg
