Double Chocolate Cherry Cookies

These cookies deliver two types of chocolate with a delicious cherry essence. You'll love the rich, brownie-type texture, and the bits of pure chocolate and sweet cherries in every bite.

Bonus: they'll look festive on your Christmas cookie tray!

Double Chocolate Cherry Cookies Print Recipe
Makes 24 cookies

1 and 1/2 cups all purpose flour
1/2 cup unsweetened cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla
1 egg at room temperature, slightly whisked
2 tablespoons maraschino cherry juice (reserved from jar of cherries)
1/2 cup unsalted butter, softened
1/2 cup light brown sugar
1/2 cup granulated sugar
1 cup mini chocolate chips
1 (10 oz.) jar maraschino cherries, drained (reserve 2 tablespoons juice) and chopped (leave some of the pieces a little larger to place on top before baking, if desired)

1. In a medium bowl, whisk together the flour, cocoa, baking soda and salt. Set aside. In a small bowl, whisk together the vanilla, egg, and cherry juice. Set aside.
2. In the bowl of a stand mixer on medium, cream butter and sugars together until light and fluffy.
3. On low, add in egg and juice mixture until well blended.
4. On low, gradually stir in dry ingredients until combined, scraping down sides of bowl as needed.
5. By hand, fold in chocolate chips and cherries, reserving a few cherries for the tops, if desired.
6. Cover and refrigerate dough for 1 hour.
7. Preheat oven to 350 degrees, and line cookie sheets with parchment paper.
8. Scoop rounded tablespoons of dough onto prepared cookie sheets and flatten slightly. Dough is very thick. Press a few larger pieces of cherries on top of cookies, if desired.
9. Bake until cookies are set but still soft, about 10 minutes. Do not over bake. 
10. Let cookie sheets cool on racks for 10 minutes, then remove cookies onto rack to cool completely. Store in a air tight container. 

Cook's notes: I didn't want to wait for the dough to refrigerate, so I started scooping a few cookies while the rest of the dough went into the fridge. When the dough is not cold, it's very sticky. I just sprayed my cookie scoop lightly with cooking spray and kept going. I will say that the refrigerated dough was much easier to work with- a little harder to scoop, but not sticky. The cookies taste the same (great!) either way.

Recipe adapted from MomOnTimeOut.com; Double Chocolate Cherry Cookies may have been taken to some of these great parties!

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