Chocolate-Cherry Cookie Delight (Print Version)
# Ingredients:
→ Main Ingredients
01 -
½ stick unsalted butter, softened (1/4 cup)
02 -
¾ cup brown sugar
03 -
1 large egg
04 -
1 tsp vanilla extract
05 -
1 ⅓ cups all-purpose flour
06 -
¼ cup unsweetened cocoa powder
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½ tsp baking soda
08 -
¼ tsp salt
09 -
½ cup drained & finely chopped maraschino cherries, plus extra for garnish
10 -
¾ cup semi-sweet chocolate chips, plus extra for garnish
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Line a baking sheet with a silicone baking mat or parchment paper.
02 -
In a mixing bowl, beat the softened butter and brown sugar with an electric mixer for about 1 minute, or until combined.
03 -
Add the egg and vanilla extract to the bowl. Beat again until fully incorporated.
04 -
In a separate small bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing by hand with a spatula until a thick batter forms.
05 -
Drain and finely chop the maraschino cherries, patting them dry to remove excess liquid. Fold the cherries and chocolate chips into the batter using a spatula.
06 -
Use a cookie scoop to drop dough balls onto the prepared baking sheet. Press additional maraschino cherry pieces and chocolate chips onto the tops of the dough balls for decoration.
07 -
Bake for 13–15 minutes, or until the cookies are set around the edges but still slightly soft in the center.
08 -
Allow the cookies to cool on the baking sheet for about 15 minutes before transferring them to a wire rack to cool completely.
# Notes:
01 -
For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend like King Arthur Gluten-Free Measure for Measure Flour.
02 -
Pat the chopped maraschino cherries dry to prevent excess moisture from affecting the cookie texture.
03 -
Store cookies in an airtight container at room temperature for up to 5 days.