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Chocolate-Covered Cherry Cookies

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“From Cook's Country magazine. Don't overbake these cookies, they should be chewy.”
READY IN:
30mins
SERVES:
30
YIELD:
2 1/2 dozen
UNITS:
US

Ingredients Nutrition

Directions

  1. "For the cookies".
  2. Whisk flour, cocoa, baking powder, baking soda, and salt in bowl and set aside.
  3. With electric mixer on medium-high speed, beat butter and sugar until light and fluffy (about 2 minutes).
  4. Beat in egg and vanilla until incorporated, reduce speed to low and add flour mixture.
  5. Mix until dough forms (about 1 minute).
  6. "for the topping".
  7. Heat chocolate and milk in saucepan over low heat until chocolate is melted (about 5 minutes)the mixture should have the consistency of mayonnaise.
  8. Off heat, stir in reserved cherry juice. Cover and keep warm.
  9. "To finish".
  10. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees.
  11. Roll dough into 1-inch balls and place 2 inches apart on 2 rimmed baking sheets.
  12. Using thumb, make indentation in center of each cookie and place 1 cherry in each indentation.
  13. Top each cherry with 1 teaspoons of warm chocolate mixture.
  14. Bake until cookies are just set (10-12 minutes) switching and rotating sheets about halfway through baking.
  15. Transfer cookies to a wire rack and cool completely.
  16. Repeat with remaining dough.

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