Description
Delight in these rich, fudgy Chocolate Cherry Cookies that combine the classic flavor of cocoa with the tart sweetness of maraschino cherries. Perfectly soft and chewy, these cookies feature a subtle cherry juice infusion and melty chocolate chips for an irresistible treat that’s sure to satisfy any chocolate lover’s craving.
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
Additional Ingredients
- 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 to ensure your cookies don’t stick during baking.
- Preheat Oven: Preheat your oven to 350°F (175°C) to achieve the ideal baking temperature.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, salt, and baking powder until well combined.
- Cream Butter and Sugars: Using a large mixing bowl, cream the softened unsalted butter, light brown sugar, and granulated sugar on medium speed until the mixture is smooth and fluffy, about 3-4 minutes.
- Add Wet Ingredients: Beat in the eggs, maraschino cherry juice, and vanilla extract until fully incorporated and smooth.
- Combine Flour Mixture: Gradually add the dry flour mixture to the wet ingredients, about one-third at a time, mixing thoroughly after each addition until the dough is fully combined.
- Shape Cookies: 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, spacing each about 2-3 inches apart.
- Create Indentations: Press your thumb gently into the center of each dough ball to make a small indentation for filling.
- Bake: Place the baking sheet in the oven and bake the cookies for 9-11 minutes, until they have spread slightly and are just firm to the touch.
- Cool Cookies: Remove the baking sheet from the oven and let the cookies cool on the sheet for a few minutes before transferring them to a wire rack to cool completely.
- Prepare Filling: In a small saucepan, combine the remaining semi-sweet chocolate chips, heavy whipping cream, and shortening or coconut oil. Warm over low heat, stirring frequently until the chocolate is melted and the mixture is smooth and glossy.
- Fill Cookies: Spoon a small amount of the warm chocolate ganache into the thumbprint indentation of each cooled cookie and top each with a maraschino cherry (drained of excess liquid).
Notes
- Room temperature eggs and butter ensure a smoother, more even dough.
- For a more intense cherry flavor, you can soak the maraschino cherries in cherry juice or a cherry liqueur prior to filling.
- If you prefer a firmer ganache, refrigerate the chocolate cream mixture for 10-15 minutes before filling the cookies.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze unfilled cookies for longer storage.
- Use parchment paper or silicone baking mats to easily remove cookies and prevent sticking.
