Description
These rich and fudgy Chocolate Cherry Cookies combine the deep flavor of cocoa with the sweet tang of Maraschino cherries, perfectly complemented by semi-sweet chocolate chips. Soft and chewy with a slight crisp on the edges, these cookies make an indulgent treat for chocolate and cherry lovers alike.
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
Add-ins
- 1 cup semi-sweet chocolate chips (divided)
- 10 ounce jar Maraschino Cherries (without stems)
For Chocolate Ganache
- ¼ cup heavy whipping cream
- 1 Tablespoon shortening (or coconut oil)
Instructions
- Prepare baking sheet: Line a baking sheet with parchment paper and set aside to prevent cookies from sticking and for easy cleanup.
- Preheat oven: Set your oven to 350°F (175°C) to ensure it’s hot and ready when the cookie dough is prepared.
- Mix dry ingredients: In a medium bowl, combine the flour, unsweetened cocoa powder, baking soda, salt, and baking powder. Whisk thoroughly to ensure even distribution of leavening agents and cocoa.
- Cream butter and sugars: In a large bowl, beat together the softened butter, brown sugar, and granulated sugar on medium speed until light, fluffy, and smooth, approximately 3 to 4 minutes.
- Add eggs and liquids: Beat in the two eggs, Maraschino cherry juice, and vanilla extract until fully incorporated and the mixture is homogenous.
- Combine wet and dry mixtures: Gradually add the flour mixture to the wet ingredients in three parts, mixing well after each addition to form a smooth cookie dough.
- Form cookie dough balls: Use a cookie scoop to 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 about 2-3 inches apart.
- Create indentations: Press your thumb gently into the center of each dough ball to create a slight indentation that will hold the cherry and chocolate later.
- Bake cookies: Bake in the preheated oven for 9-11 minutes, or until the cookies have spread slightly and feel just firm to touch.
- Cool cookies: Remove from the oven and allow cookies to cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
- Prepare ganache: Combine the heavy whipping cream and shortening (or coconut oil) in a small saucepan over low heat or microwave until melted and smooth. Stir in half of the semi-sweet chocolate chips until fully melted and ganache is glossy.
- Assemble cookies: Place one Maraschino cherry into the thumb indentation of each cooled cookie. Spoon a small amount of warm ganache over the cherry, then sprinkle the remaining chocolate chips on top to garnish and add extra chocolate flavor.
- Set and serve: Allow the ganache to set at room temperature for about 15-20 minutes before serving to let the flavors meld and the topping firm up.
Notes
- Make sure butter and eggs are at room temperature for better mixing and texture.
- Do not overbake cookies; they continue to firm up as they cool.
- The cherry juice adds a subtle fruit flavor that enhances the chocolate, but can be omitted if preferred.
- Shortening can be substituted with coconut oil for a dairy-free version of the ganache.
- Store cookies in an airtight container at room temperature for up to 4 days.
