Fudgey Chocolate Covered Cherry Cookies
These Chocolate Covered Cherry Cookies are crisp on the outside and soft and fudgey on the inside like a rich brownie. Their subtle cherry flavor and ganache drizzle put them over the top!
Servings: 24 cookies
Calories: 175kcal
Ingredients
- 8 ounces semi sweet chocolate morsels approximately 1 1/3 cup
- 1 cup all purpose flour
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 5 tablespoons butter room temperature
- 3/4 cup light brown sugar packed
- 1/4 cup granulated sugar
- 2 large eggs room temperature
- 1 1/2 teaspoons maraschino cherry juice divided
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract (optional)
- 24 maraschino cherries lightly dried of their juice
FOR GANACHE DRIZZLE
- 1/4 cup heavy cream
- 3 ounces semi-sweet chocolate chips about 1/2 a cup
Instructions
- Melt 8 ounces of chocolate chips according to the instructions on the package. Allow to cool while making the rest of the dough.
- In a medium bowl whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- In a large bowl, beat together the butter, brown sugar, and granulated sugar until it is light and fluffy. About three to six minutes.
- Beat in the eggs one at a time, then the maraschino juice, vanilla extract, and almond extract. Scrape down the bowl.
- Beat in the melted chocolate. The dough will seem very liquidy at this point.
- Add all of the flour mixture, beat on low just long enough so it is integrated and won't fly around. Turn the mixer up high and beat just long enough so it is fully integrated. Do not over mix. Make sure to fully scrape down the sides, and fold the dough a few times with the spatula. It will seem to wet to form it into cookies. Cover and let rest at room temperature for 30 minutes.
- Preheat the oven to 350 degrees. Line baking sheets with parchment paper and set aside.
- After the dough has rested, form into 1 1/2 inch dough balls using a 1 1/2 tablespoon cookie scoop. Place the dough approximately 2 inches apart. Make a small indentation in each cookie and place a dried maraschino cherry on top. Bake for 12 minutes, rotating the tray half way through baking. Remove from the oven, allow to cool for 2 minutes on the baking sheets before transfering to wire racks to cool completely.
- While the cookies are cooling, place 3 ounces of chocolate chips into a bowl. Heat 1/4 cup of heavy cream in the microwave until almost boiling, about 15 seconds. Pour it over the chocolate chips. Let sit for 2 minutes. Then whisk until the chocolate is completely disolved. Stir in the remaining 1/2 teaspoon maraschino cherry juice. Drizzle over the cookies and allow to set.
- Enjoy cookies right away or store in an airtight container with parchment paper between layers of cookies for up to a week. Please note that if you want to maintain their beauty they should not be stacked at all.
Nutrition
Serving: 1cookie | Calories: 175kcal | Carbohydrates: 33g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Monounsaturated Fat: 1g | Cholesterol: 19mg | Sodium: 58mg | Potassium: 6mg | Fiber: 1g | Sugar: 27g | Vitamin A: 7IU | Calcium: 14mg | Iron: 2mg