CHOCOLATE CHERRY COOKIES
A hidden cherry under the chocolate makes a sweet surprise when you bite into these wonderful chocolate cookies.
Provided by Karen From Colorado
Categories Dessert
Time 55m
Yield 48 cookies
Number Of Ingredients 12
Steps:
- Combine flour and cocoa; set aside.
- Beat butter in a med bowl on med speed until softened.
- Add sugar, baking soda, baking powder and salt.
- Beat until well mixed.
- Beat in egg and vanilla, scraping the side of the bowl.
- Gradually beat in flour mixture.
- Shape dough into 1-inch balls.
- Place 2-inches apart on an ungreased cooking sheet.
- Press down the centers with your thumb.
- Drain cherries, reserving juice.
- Place a cherry in the center of each cookie in the depression you made with your thumb.
- Combine chocolate pieces and condensed milk in a small saucepan.
- Cook and stir over low heat until the chocolate is melted.
- Stir in 4 teaspoons of the reserved cherry juice.
- Spoon about 1 teaspoon of the chocolate and milk mixture over each cherry, spreading to cover cherry.
- If the frosting is too thick, thin with additional cherry juice.
- Bake in a 350°F oven for about 10 minutes or until edges of cookie is firm.
- Cool on cookie sheet for 1 minute.
- Transfer to a wire rack to finish cooling.
DARK CHOCOLATE COOKIES WITH SOUR CHERRIES
These cookies get their intense flavor from bittersweet chocolate and cocoa; dried cherries lend an unexpected tartness.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside. In a medium bowl, sift together the flour, cocoa, baking soda, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars until fluffy. Add eggs and vanilla extract; beat until well combined. Add the flour mixture, and beat on low speed, until just combined. Do not overbeat. With a wooden spoon, fold in chocolate and cherries. (Dough can be frozen at this point, wrapped well in plastic, up to 1 month; thaw completely before baking.)
- Form balls of dough, each about 1/4 cup; place balls on baking sheet about 3 inches apart. Bake until puffed and cracked, 9 to 11 minutes. Transfer to a wire rack to cool completely. Store in an airtight container, at room temperature, up to 3 days.
GOOEY CHOCOLATE CHERRY COOKIES
If you like American-style cookies, you'll love these pale, chewy delights. Plus, they can be baked from frozen
Provided by Jane Hornby
Categories Afternoon tea, Treat
Time 30m
Yield Makes 20 large cookies
Number Of Ingredients 8
Steps:
- Heat oven to 190C/fan 170C/gas 5. Beat the butter, sugars and egg until smooth, then mix in the flour, chocolates and cherry pieces and ½ tsp salt. Spoon onto non-stick baking sheets in large rough blobs - you'll get 20 out of this mix. Make sure they are well spaced as the cookies grow substantially as they bake. The raw dough can be frozen.
- Bake for 12-14 mins until just golden, but still quite pale and soft in the middle. If baking from frozen, give them a few mins more. Cool on the sheets for 5 mins, then lift onto racks with a fish slice and leave to cool completely.
Nutrition Facts : Calories 186 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.13 milligram of sodium
OATMEAL DARK CHOCOLATE CHERRY COOKIES
I adapted this recipe from Martha Stewart's Baking Handbook. You can make the cookies with only chocolate chips or only cherries with equally good results.
Provided by Ariella
Categories Dessert
Time 1h5m
Yield 24 serving(s)
Number Of Ingredients 13
Steps:
- In medium bowl, whisk together flour, cinnamon, baking soda and salt. Set aside.
- In large bowl, use electric mixer to cream the butter and sugars (about 3-4 minutes on medium). Add the maple syrup and mix to combine. Add the eggs and vanilla and beat until well combined, about 1 minute.
- With mixer on low, add flour mixture in two batches. Mix until just combined. Add oats, chocolate and cherries and mix until combined.
- Refrigerate dough for 30 minutes.
- Preheat oven to 350°F.
- Using ice cream scoop or your hands, form dough into 1 1/2 inch balls. Place each ball on cookie sheet, spacing dough 2 inches apart.
- Place one sheet on upper rack and one on lower. Bake for 20 minutes, rotating cookie sheets and switching racks halfway through.
Nutrition Facts : Calories 211, Fat 9.7, SaturatedFat 5.7, Cholesterol 29.1, Sodium 211.8, Carbohydrate 29.2, Fiber 1.6, Sugar 15.7, Protein 2.9
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