Prep 20 mins
Cook 10 mins
From Cook's Country magazine. Don't overbake these cookies, they should be chewy.
- 1 1⁄2 cups all-purpose flour
- 1⁄2 cup Dutch-processed cocoa powder
- 1⁄4 teaspoon baking powder
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- 8 tablespoons unsalted butter, softened
- 1 cup sugar
- 1 large egg
- 1 1⁄2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips
- 1⁄2 cup sweetened condensed milk
- 24 ounces maraschino cherries, drained and stemmed
- 2 tablespoons cherry juice
- "For the cookies".
- Whisk flour, cocoa, baking powder, baking soda, and salt in bowl and set aside.
- With electric mixer on medium-high speed, beat butter and sugar until light and fluffy (about 2 minutes).
- Beat in egg and vanilla until incorporated, reduce speed to low and add flour mixture.
- Mix until dough forms (about 1 minute).
- "for the topping".
- Heat chocolate and milk in saucepan over low heat until chocolate is melted (about 5 minutes)the mixture should have the consistency of mayonnaise.
- Off heat, stir in reserved cherry juice. Cover and keep warm.
- "To finish".
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees.
- Roll dough into 1-inch balls and place 2 inches apart on 2 rimmed baking sheets.
- Using thumb, make indentation in center of each cookie and place 1 cherry in each indentation.
- Top each cherry with 1 teaspoons of warm chocolate mixture.
- Bake until cookies are just set (10-12 minutes) switching and rotating sheets about halfway through baking.
- Transfer cookies to a wire rack and cool completely.
- Repeat with remaining dough.
These tasted great, but spread out when I baked them, so they did not look pretty. Next time I try this recipe, I will bake with the cherry in the thumbprint, then use frosting after baking to see if that helps keep them together.