These decadent soft-baked dark chocolate cookies are topped with a maraschino cherry and then drizzled with rich melted chocolate that is infused with maraschino cherry syrup. If this isn’t a special cookie, I don’t know what is!
In three days, we enter a brand spankin’ New Year. Brand new, brand spankin’ like a shiny copper penny situation. What does this mean to you? Does it change anything? Do you reflect on the past 362 days and wonder what, if anything you plan to change this upcoming year?
Hmm… As the year comes to an end I sit, I reflect. I make no resolutions. I don’t believe in that shit. Instead I jot down a series of dreams and goals, plans for each one. Before the ball drops, I whisper my intent into the universe. Do I succeed? Do I achieve every single goal on my list?
Does every dream come true?
Am I OK with it?
Yah. I am. You may ask, why are you OK with this?
Because… Life goes on, homeslice. The dropping of a bedazzled ball, a puff of confetti on your face doesn’t mean it’s over. Midnight turns into 12:01 in a minute. There are endless days to conquer in this lil’ thing called life.
When I reflected upon 2015 I would refer to it as my “break even” year. My “into the black” year. Business terms. I dunno why. I felt I was no longer “in the red”. I was no longer hurting. I laughed far, far more than I cried. In fact, if I sit and think about it – I can’t recall much crying this year. There were tears, to be sure; however, they were so few and far between it’s not even worth dwelling on.
In truth, 2015 wasn’t really a “break even” year. If we’re using business terms you might say I turned a profit. A small one. Oh shit… I grew. Three years ago growth was inconceivable. Impossible. It wasn’t going to happen. Despite many obstacles – Mental, personal, and environmental – I grew. I put happiness first and for the most part I succeeded.
And now armed with a brand new list, a clear vision, and a hustle in my heart for 2016, I am at peace with myself, with those years when life was not so great.
I leave 2015 happy.
That my homies, deserves a cookie. A Chocolate Covered Cherry Cookie.
Ain’t they purty?
The inspiration for this cookie came from my favorite chocolate situation. Real talk? I could eat chocolate covered cherries all the live long day. In fact, this one time (read: 20 or so times) I did. I must have purchased five or six boxes and spent a very happy day popping chocolate covered cherries in my mouth; back when my metabolism was in overdrive and I could eat with abandon.
Anyway, I stalked The Pinterest and found exactly what I was looking for; a cookie which looked hella festive, yet can and will be enjoyed year round. The jump off for this situation is a double chocolate cookie, under baked of course. The cookie comes out of the oven, an indentation is made.
And nestled in that very indentation is a maraschino cherry; the kind you find in the supermarket. I do, however, urge you to splurge for Luxardo Marschino cherries. They’re the bombdiggity. I just couldn’t get them in time for the photos. Drizzled is a melted semi-sweet chocolate infused with a splash of vanilla extract and maraschino cherry syrup. If you try these, don’t be scurred when your chocolate seizes. Give it time to emulsify. It will become fluid.
It will. Trust.
Finally, pop one (or 17) of these in your mouth. Reflect upon this past year. A lot has happened. Plan for 2016. Dream big as hell. And eat cookies. These cookies.
Want to try this recipe? Are you on The Instagram? Do you post your baking shenanigans? Use the Hashtag #MOBrecipes! I want to see how these bad boys turned out!
Chocolate Covered Cherry Cookies
- For the cookies
- All-purpose flour, scooped then leveled - 1 1/3 cup
- Salt - 1/2 teaspoon
- Baking powder - 1/2 teaspoon
- Baking soda - 1/4 teaspoon
- Unsalted butter at room temperature - 1/2 cup (1 stick)
- Granulated sugar - 1 1/3 cup
- Dutch processed cocoa powder, sifted - 1/2 cup
- Eggs - 3 large
- Vanilla extract - 1 1/4 teaspoon
- Semi-sweet chocolate, melted and cooled - 3/4 cup
- Maraschino cherries, lightly drained - About 50
- For the chocolate cherry drizzle
- Semi-sweet chocolate, chopped - 1 ¼ cup
- Splash of vanilla extract
- Maraschino cherry liquid
For the cookies:
Line 4 cookie sheets with parchment paper and set aside.
In a medium bowl, whisk together flour, salt, baking powder, and baking soda. Set aside.
In a stand mixer fitted with the paddle attachment over medium speed, beat butter, sugar, and cocoa powder until well combined, about 2 minutes, scraping down the bowl as needed. Add eggs one at a time, mixing well after each addition Add the cooled, melted chocolate and mix until just blended. Stir in the vanilla extract.
Add the flour all at once and mix on low speed until just blended. Scrap the sides of the bowl to incorporate the dough and cover with plastic wrap. Place the dough in the refrigerator for about an hour.
Preheat your oven to 350° Fahrenheit.
Once your dough has chilled, using # 70 cookie scoop or a rounded teaspoon, drop spoonful of cookie dough about 2 inches apart on your cookie sheets.
Bake until the cookies are puffed and the tops are cracked, about 9-10 minutes.
Remove your cookies from the oven – And as soon as your cookies are out, use the rounded side of a ½ teaspoon measure to make a small, deep well in the center of each cookie. Let the cookies sit on the cookie sheet for a few minutes – and then transfer them to a rack to cool completely. When the cookies are cool to the touch, place a maraschino cherry in the indentation. Set aside while you make the chocolate cherry drizzle.
Chocolate Cherry Drizzle:
In a double broiler or a stainless steel bowl placed over a pot of simmering water, melt the chocolate. OK – Read closely. This part is EVER so important. Once the chocolate melts, drizzle about 1 tablespoon of maraschino cherry juice and don’t panic! Your chocolate WILL seize. I repeat – Your chocolate WILL seize. It’s going to look like a clumpy mess. Don’t panic. I’ll get you through this. Add the splash of vanilla extract and keep drizzling maraschino cherry syrup and stir constantly until the chocolate becomes fluid again. I may take a few tablespoons of maraschino cherry syrup to get this situation fluid again. Be patient. It will happen.
Once your chocolate becomes fluid, working quickly, drizzle chocolate cherry syrup over each cookie.
These cookies can be stored in an airtight container (without cherries and drizzle), separated by a piece of parchment for up to 3-4 days.
I suggest adding the cherries and chocolate drizzle before ready to serve.
Makes about 50 cookies.
Inspired by: My Recipe Magic