In this article, we will explore a delicious and easy-to-prepare recipe.
Introduction
Welcome to another delightful recipe on Food Lovers Blog. Today, we’re diving into a heavenly treat that merges the rich decadence of chocolate with the tangy sweetness of cherries—Chocolate Cherry Cookies. Perfect for any occasion or just a cozy night in, these cookies are sure to satisfy your sweet tooth. Whether you’re an experienced baker or just starting, this easy-to-follow guide will help you create these scrumptious cookies with ease.
Ingredients List
To start your baking journey, gather these ingredients:
- 7 tablespoons (98 grams) unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 3/4 cup all-purpose flour
- 4 tablespoons cocoa powder
- 1/2 teaspoon instant espresso powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup chopped maraschino cherries (plus an extra 6 whole cherries)
- 1/4 cup chocolate chips
- 1/2 cup powdered sugar
- 2 teaspoons maraschino cherry juice from the jar
Timing
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Step-by-Step Instructions
Step 1: Preheat Your Oven
Preheat your oven to 375°F (190°C) and line a cookie sheet with a silicone mat to minimize cookie spread.
Step 2: Cream Butter and Sugar
In a medium bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg yolk, vanilla, and almond extract, mixing thoroughly.
Step 3: Mix Dry Ingredients
In a separate bowl, whisk together the flour, cocoa powder, instant espresso powder, baking powder, and salt. Gradually incorporate these into the wet ingredients until fully combined.
Step 4: Prepare the Cherries
Gently dry the chopped and whole maraschino cherries on a paper towel. Halve the 6 whole cherries to make 12 halves.
Step 5: Combine Dough
Fold the chopped cherries into the dough, followed by the chocolate chips. Don’t worry if the cherries break up a bit.
Step 6: Shape and Bake
Drop 2-tablespoon sized balls of dough onto your prepared cookie sheet, leaving space between each. Slightly press each with your palm and top with a cherry half. Bake for 12-13 minutes, until edges are set.
Step 7: Cool and Drizzle
Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack. Once cooled completely, mix powdered sugar with maraschino cherry juice and drizzle over the cookies.
Nutritional Information
Each serving of Chocolate Cherry Cookies contains approximately:
- Calories: 176 kcal
- Carbohydrates: 25 g
- Protein: 2 g
- Fat: 8 g
- Saturated Fat: 5 g
- Cholesterol: 34 mg
- Sodium: 120 mg
- Fiber: 1 g
- Sugar: 17 g
Healthier Alternatives for the Recipe
For a lighter version of these cookies, consider swapping out the following:
- Use whole wheat flour instead of all-purpose flour for added fiber.
- Substitute half the butter with applesauce to lower fat content.
- Opt for dark chocolate chips to reduce sugar intake.
Serving Suggestions
Serve these Chocolate Cherry Cookies with a scoop of vanilla ice cream for a decadent dessert. They also pair wonderfully with a cup of freshly brewed coffee or a glass of cold milk.
Common Mistakes to Avoid
- Overmixing the dough can lead to tough cookies—mix just until combined.
- Ensure your butter is softened, not melted, for the perfect texture.
- Don’t skip the cooling step on the wire rack to prevent soggy cookies.
Storing Tips for the Recipe
Store these cookies in an airtight container at room temperature for up to five days. For longer storage, freeze the cookies for up to two months, ensuring they are well wrapped to prevent freezer burn.
Conclusion
Chocolate Cherry Cookies are a delightful blend of flavors that are sure to impress your family and friends. With this easy recipe, you’ll have these delicious cookies ready in less than 30 minutes. Don’t forget to explore our other cookie recipes for more inspirations!
FAQs
Q: Can I use fresh cherries instead of maraschino cherries?
A: Yes, but fresh cherries may alter the moisture content, so adjust the flour accordingly.
Q: What can I use instead of espresso powder?
A: You can omit it or use instant coffee granules as a substitute.
Q: How can I make these cookies more festive?
A: Add colorful sprinkles or use a mix of white and dark chocolate chips for a fun twist.
For more tips and related recipes, check our baking guides. Enjoy your baking adventure!
Chocolate Cherry Cookies
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Line a cookie sheet with a silicone mat to help reduce cookie spread.
- In a medium bowl, cream together the butter and sugar. When light and fluffy, add the egg yolk, vanilla, and almond extract, and mix until thoroughly combined.
- In a small bowl, whisk together all the dry ingredients: flour, cocoa powder, espresso powder, baking powder, and salt. Evenly sprinkle over the wet ingredients, and mix to combine.
- Place the chopped cherries and whole cherries on a paper towel to lightly dry them. Cut the 6 whole cherries in half to make 12 halves.
- Add the chopped cherries to the cookie dough and lightly stir them in. Finally stir in 1/4 cup of the chocolate chips.
- Drop large scoops of dough (2 tablespoons each) onto a cookie sheet, evenly spaced. Press each dough ball down slightly with your palm. Then, place a cherry half on top of each cookie.
- Bake for 12-13 minutes, until the edges of the cookies begin to set and the middles aren’t wet. Let cool on the sheet pan for 5 minutes before moving them to a wire rack to cool completely.
- Once the cookies are cool, combine the powdered sugar with the maraschino cherry juice from the jar. Drizzle the pink over the cookies.
