Description
Irresistibly chewy cookies combining rich chocolate and sweet-tart cherries, topped with a pink glaze.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon espresso powder (optional)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup chopped cherries (fresh or jarred)
- 1/2 cup chocolate chips
- 1 cup powdered sugar (for glaze)
- 2 tablespoons maraschino cherry juice (for glaze)
Instructions
- Preheat oven to 375°F and line a cookie sheet with parchment or a silicone mat.
- Cream together the butter and sugar until light and fluffy. Mix in egg yolk and extracts until combined.
- In a separate bowl, whisk together the flour, cocoa, espresso powder, baking powder, and salt.
- Add the dry ingredients to the wet and mix until combined.
- Prepare cherries by drying them and halving some for topping.
- Fold in the chopped cherries and chocolate chips until evenly distributed.
- Scoop large balls of dough onto the cookie sheet, flatten slightly, and top with a cherry half.
- Bake for 12–13 minutes or until the edges are set and centers are soft.
- Let cool for 5 minutes on the sheet, then transfer to a wire rack to cool completely.
- For the glaze, mix powdered sugar and cherry juice. Drizzle over cookies once cooled.
Notes
For best results, dry your cherries well to avoid dough complications. Experiment with different types of cherries or chocolate for varied flavors.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg