Cherry Chocolate Cookie
  • 1-1/2 cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ¼ tsp baking soda
  • ¼ tsp baking powder
  • ¼ tsp salt
  • ½ cup butter, room temperature
  • 1 cup sugar
  • 1 egg
  • 1-1/2 tsp vanilla
  • 1 jar maraschino cherries (about 48), drained, reserve the juice
  • ½ cup granulated sugar
  • ½ cup semi-sweet chocolate chips
  • 1 Tbsp butter
  1. Preheat oven to 350ºF. In a bowl combine flour, cocoa powder, baking soda, baking powder and salt; set aside.
  2. In a mixing bowl, beat butter and sugar with electric mixer on medium-high for one minute. Beat in egg and vanilla for 2 minutes. Gradually mix in dry ingredients over 3 additions.
  3. Shape into 1-inch balls. Roll in sugar. Place 2 inches apart on a parchment-lined baking sheet. Press your thumb into the centre of each ball to make a well. Place a cherry (or half cherry) in the well. Bake for 10-12 minutes until the edges are firm. Transfer to rack to fully cool.
To make icing:
  1. Heat chocolate chips with butter in microwave on high for 30 second increments, stirring, until melted. Add 3 Tbsp of reserved cherry juice and stir until smooth. Add additional juice if needed to get to a ‘drizzle’ consistency. Spoon or pipe over cooled cookies. Let the chocolate dry
  2. before storing. Makes 35-40 cookies.
Recipe by Eat In Eat Out at