Cherry Double Chocolate Cookies Food

CHERRY DOUBLE-CHOCOLATE COOKIES

Steps:

• Preheat oven to 375 degrees with racks in upper and lower thirds.
• Whisk together flour, cocoa powder, baking soda, and salt in a small bowl.
• Beat together butter and brown sugar with an electric mixer at medium-high speed until pale and fluffy, then add eggs one at a time, beating until combined well. Reduce speed to low and add flour mixture, mixing until just combined. Add chocolate chunks, pecans, and cherries and mix until just incorporated.
• Drop two level TBLE of dough per cookie about two inches apart onto two ungreased large baking sheets. With dampened fingers, flatten cookies slightly.
• Bake, switching position of sheets halfway through baking, until puffed and set, 12-14 minutes. Transfer cookies to a rack to cool.

DOUBLE CHOCOLATE CHERRY COOKIES

Steps:

• Heat oven to 350°F.
• In a large bowl, beat sugar, butter, milk, almond extract, and egg with an electric mixer until smooth.
• Stir in remaining ingredients.
• Drop by rounded tablespoons about 2 inches apart on ungreased cookie sheets.
• Bake 10-12 minutes or until no longer shiny.
• Immediately remove from cookie sheet and place on cooling rack.

DOUBLE CHOCOLATE-CHERRY SCONES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Combine 1 3/4 cups plus 2 tablespoons flour, cocoa powder, brown sugar, baking powder, and salt in a bowl and mix thoroughly. Fold in chocolate chips.
• Whisk together 1/2 cup plus 2 tablespoons heavy cream, almond extract, and vanilla extract in a bowl. Stir cream mixture into flour mixture with a spatula until there are large clumps. Mix in cherry pie filling. Press the dough gently and lightly into a ball, being careful not to overmix.
• Place dough onto a large cutting board and press into a disc that is approximately 1-inch thick and 10 inches in diameter. Cut into 8 wedges and transfer to the prepared baking sheet.
• Bake in the preheated oven for 10 minutes, then reduce heat to 375 degrees F (190 degrees C). Rotate the baking sheet and bake until the scones have a crispy crust with a light, moist interior and the edges look dry, about 10 more minutes. Remove from the oven, transfer to a cooling rack, and cool for 15 minutes.

DOUBLE CHOCOLATE CHERRY COOKIES

Steps:

• Heat oven to 350°F. In large bowl, beat sugar, butter, milk, almond extract and egg with electric mixer on medium speed until smooth. Stir in remaining ingredients. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheets.
• Bake 10 to 12 minutes or until almost no indentation remains when touched in center and surface is no longer shiny. Immediately remove from cookie sheet; place on cooling rack.

CHERRY DOUBLE-CHOCOLATE COOKIES

Steps:

• Preheat the oven to 375°F, with racks in the upper and lower thirds.
• Whisk together the flour, cocoa powder, baking soda, and salt in a small bowl. Beat together the butter and brown sugar with an electric mixer at medium-high speed until pale and fluffy, then add the eggs 1 at a time, beating until combined well. Reduce the speed to low and add the flour mixture, mixing until just combined. Add the chocolate chunks, pecans, and cherries and mix until just incorporated.
• Drop 2 level tablespoons of dough per cookie about 2 inches apart onto 2 ungreased large baking sheets. With dampened fingers, flatten cookies slightly.
• Bake, switching position of sheets halfway through baking, until puffed and set, 12 to 14 minutes. Transfer the cookies to a rack to cool.
• cook's note
• The COOKIES keep in an airtight container at room temperature up to 5 days.

CHOCO-CHERRY DOUBLE DELIGHTS

Steps:

• Heat oven to 375°F. Cut 15 of the maraschino cherries in half; set aside for topping cookies. Chop remaining maraschino cherries.
• In large bowl, stir cookie mix, oil, water and egg until soft dough forms. Stir in chopped cherries and nuts. Drop dough by rounded teaspoonfuls 2 inches apart on ungreased cookie sheet. Press one cherry half lightly into center of each cookie.
• Bake 7 to 9 minutes or until set. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 15 minutes. Before serving, sprinkle with powdered sugar. Store loosely covered at room temperature.

DOUBLE CHOCOLATE-CHERRY COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Whisk flour, cocoa, baking soda, and salt together in a medium bowl.
• Beat sugar and butter in a large bowl until smooth and creamy. Add eggs, one at a time, beating well after each addition and scraping the sides of the bowl as needed. Beat in milk and vanilla.
• Gradually add flour mixture and stir until dough is just combined. Fold in white chocolate chips and cherries. Scoop about 1/4 cup dough per cookie 3 inches apart onto cookie sheets.
• Bake in the preheated oven until the edges of cookies are set and the tops lose their sheen, 13 to 15 minutes. Cool on the cookie sheets briefly before removing to wire racks to cool completely.