These chocolate cookies with maraschino cherries are perfect sweet treat for holidays! Crispy outside, cchewy inside with juicy cherry on top.
Cuisine: Global cuisine
Keyword: Christmas, easy
Author: Cooking Journey
1/4cupwhite sugar50 g
1/4cupbrown sugar50 g
2/3cupcocoa powder, unsweetened65 g
1/4tspvanilla powderor extract
1/4cupdark chocolate40 g
3-4tbspcrushed almond flakesoptional
In a large bowl combine dry ingredients - flour, white and brown sugar, cocoa powder, baking powder, baking soda, salt and vanilla powder.
In another bowl whisk butter with hand mixer until pale. Scrape the sides of the bowl.
Add eggs to butter and continue mixing until combined. Scrape the sides with a spatula.
Add few tablespoons of dry ingredients and mix on a low speed.
Add about half of the dry mixture in a bowl and mix with a spatula.
Add milk and mix with a spatula.
Add the rest of dry ingredients and continue mixing until well incorporated.
Mix in maraschino cherry syrup, using the same spatula.
Add melted chocolate and mix with the spatula until all is well incorporated.
Cover the bowl with plastic wrap and place in the fridge for 1 hour or at least 30 minutes.
Preheat the oven to 356 F / 180 C.
Scoop a ball of chocolate cookie dough on the baking tray, layered with parchment paper. You can form the ball with your hands. If you don't want to be messy, you can dust your hands with cocoa powder or scoop directly to the baking tray. Leave the space between cookies.
Using your thumb, make a well in the center of each cookie.
Put maraschino cherry in the well of each cookie. Bake for 10 minutes, then prepare another batch until all cookie dough is used.
Let the cookies cool on a wire rack, then sprinkle crushed almonds on top.
*Combine maraschino cherry liquid with the same amount of powdered sugar until syrupy consistency.Chocolate cherry cookies will keep up to 5-6 days in the fridge.