Name: Chocolate Cherry Cookies Recipe
Prep time: 20 min
Cook time: PT-490428H15M40S
Total time: PT-490428H15M40S
Cuisine: American
Ingredients: 3 cups (360g) all purpose flour; 1 cup (80g) dutch processed cocoa powder (not natural unsweetened cocoa powder); 1 tsp baking soda; 1 tsp salt; 2 tsp cornstarch; 1 cup (226g) unsalted butter (2 sticks); 1 cup (198g) granulated sugar; 1 cup (213g) brown sugar; 2 large eggs; 1 Tbsp vanilla extract; 1 Tbsp cherry juice (from maraschino cherries container); 1 container maraschino cherries (24 cherries for pressing into cookies); 3/4 cup (129g) semi-sweet chocolate chips (for melting and drizzling)

Ingredients

3 cups (360g) all purpose flour

1 cup (80g) dutch processed cocoa powder (not natural unsweetened cocoa powder)

1 tsp baking soda

1 tsp salt

2 tsp cornstarch

1 cup (226g) unsalted butter (2 sticks)

1 cup (198g) granulated sugar

1 cup (213g) brown sugar

2 large eggs

1 Tbsp vanilla extract

1 container maraschino cherries (plus 1 Tbsp cherry juice)

3/4 cup (129g) semi-sweet chocolate chips (for melting)

Instructions

Step 1: Place 24 maraschino cherries on a plate lined with paper towels to remove excess juice. Save 1 tablespoon of the cherry juice for the dough.

Step 2: Preheat the oven to 350ºF. In a mixing bowl, whisk together the all purpose flour, dutch processed cocoa powder, baking soda, salt, and cornstarch.

Step 3: In a separate large bowl, cream the butter, granulated sugar, and brown sugar together using a mixer on medium speed for 1-2 minutes until smooth.

Step 4: Add the eggs, vanilla extract, and 1 tablespoon cherry juice to the butter mixture. Mix until fully combined.

Step 5: Gradually add the dry ingredients to the wet ingredients, mixing on low speed or folding by hand just until combined.

Step 6: For regular sized cookies, scoop 2 tablespoons of dough per cookie and place on a silicone mat or parchment-lined baking sheet about 3 inches apart. For larger “crumbl sized” cookies, use 1/4 cup dough per cookie spaced 4-5 inches apart.

Step 7: Use your thumb to make an indent in the center of each dough ball, then press a maraschino cherry into the indentation.

Step 8: Bake regular cookies for 12-13 minutes and large cookies for 15 minutes. Cool on the sheet for 10 minutes (regular) or 20 minutes (large) before transferring to a wire rack.

Step 9: Once cookies are cool, melt the chocolate chips in a microwave-safe bowl. Microwave at 50% power for 3 minutes, stirring every minute until smooth.

Step 10: Drizzle the melted chocolate over each cookie using a squeeze bottle or a sandwich bag with a small corner cut off. Allow the drizzle to set before serving.

Tips & Variations

Use dutch processed cocoa powder for a deeper chocolate flavor and darker color compared to natural cocoa powder.

If you prefer a less sweet cherry flavor, rinse the maraschino cherries before adding them to the cookies.

Substitute semi-sweet chocolate chips with dark or milk chocolate depending on your taste.

For extra chewiness, chill the dough for 30 minutes before baking.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. To keep them fresh longer, refrigerate for up to a week. Reheat briefly in the microwave to restore softness, but avoid melting the chocolate drizzle. For longer storage, freeze the cookies in a sealed bag for up to 3 months and thaw at room temperature before enjoying.

FAQs

Can I use fresh cherries instead of maraschino cherries?

Fresh cherries have more moisture and less sweetness than maraschino cherries, which can affect the texture and flavor of the cookies. If using fresh cherries, remove pits and reduce added liquids slightly. The flavor will be less sweet and less intense.

Why is dutch processed cocoa powder recommended for this recipe?

Dutch processed cocoa powder is treated with an alkali which reduces acidity, resulting in a smoother, richer chocolate flavor and darker color. It works better with baking soda in this recipe to help the cookies rise and develop their tender crumb.