Ingredients
Dry Ingredients
- 3 ¼ cups all-purpose flour, spooned and leveled
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon baking powder
Wet Ingredients and Sugars
- 1 cup unsalted butter, softened to room temperature
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 2 tablespoons Maraschino cherry juice
- 1 teaspoon vanilla extract
Chocolate and Garnishes
- 1 cup semi-sweet chocolate chips, divided (½ cup for ganache, ½ cup for drizzle)
- ¼ cup heavy whipping cream
- 1 tablespoon shortening or coconut oil
- 10-ounce jar maraschino cherries without stems
Instructions
- Prepare Baking Sheet: Line a baking sheet with parchment paper and set it aside to prevent sticking and ease cleanup.
- Preheat Oven: Preheat your oven to 350°F (175°C) ensuring it’s fully heated before baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, salt, and baking powder until evenly combined.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar on medium speed until smooth and fluffy, about 3-4 minutes.
- Add Wet Ingredients: Beat in the eggs, maraschino cherry juice, and vanilla extract on medium speed until fully incorporated.
- Combine Flour Mixture: Gradually add the dry ingredients to the wet mixture, one third at a time, mixing well after each addition until the dough is fully combined.
- Shape Cookies: Use a cookie scoop to portion out golf ball-sized dough balls. Roll them smoothly with your hands and place them on the prepared baking sheet, spacing them 2-3 inches apart. Press a slight indentation into the center of each cookie using your thumb.
- Bake Cookies: Bake for 9-11 minutes until they are just set and slightly firm to the touch but still soft in the center.
- Cool: Remove from oven, let cool briefly on the baking sheet, then transfer to a wire rack to cool completely.
- Make Chocolate Ganache: Place ½ cup chocolate chips in a small bowl. Heat heavy cream in the microwave until hot (15-25 seconds), then pour over chocolate chips. Let sit for one minute, then stir vigorously until smooth.
- Fill Cookies: Spoon ½ teaspoon of ganache into each cookie indentation and spread evenly. Press one maraschino cherry into each filled center.
- Prepare Chocolate Drizzle: In a separate small bowl, combine the remaining ½ cup chocolate chips and 1 tablespoon shortening or coconut oil. Microwave for 30 seconds, stir, then microwave for an additional 15 seconds or until smooth. Transfer to a ziplock baggie, seal, and snip a small corner for drizzling.
- Drizzle Cookies: Drizzle the melted chocolate over the cookies using the baggie nozzle. Allow the chocolate to set before storing the cookies in an airtight container.
Notes
- For best results, use room temperature eggs and butter to ensure smooth batter.
- Pressing an indentation before baking helps the ganache stay in place without spilling over.
- If you prefer a deeper cherry flavor, increase the maraschino cherry juice by 1 tablespoon.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- You can substitute shortening with coconut oil for a slight coconut aroma and dairy-free option in the drizzle.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
