Description
Indulge in these soft and chewy chocolate cherry cookies, with the perfect blend of rich cocoa, sweet maraschino cherries, and a touch of dried cherries for an irresistible treat.
Ingredients
Scale
- ½ cup unsalted butter, softened, but still slightly cool
- ⅔ cup light brown sugar, should be fresh and soft
- ⅓ cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- ⅓ cup unsweetened cocoa
- 1 cup plus 3 tablespoons all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cornstarch
- ⅔ cup chopped maraschino cherries, drained and patted dry
- ⅓ cup sweetened dried cherries
- ½ cup chocolate chips or chunks (plus more for topping, if desired)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, beat together the softened butter, light brown sugar, and granulated sugar until creamy.
- Add the egg and vanilla extract, and mix until fully combined.
- In a separate bowl, whisk together the cocoa, flour, baking soda, salt, and cornstarch. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the chopped maraschino cherries, dried cherries, and chocolate chips or chunks.
- Using a cookie scoop or tablespoon, scoop dough onto a parchment-lined baking sheet, spacing them about 2 inches apart. Optionally, top each cookie with more chocolate chips.
- Bake for 8-10 minutes or until the edges are set. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Be sure to drain and pat dry the maraschino cherries to prevent excess moisture in the dough.
- If you prefer a more intense chocolate flavor, add more cocoa or chocolate chips to the dough.
- These cookies are best enjoyed fresh but can be stored in an airtight container for up to 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American