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For the cookies

  • 1 1/3 cup All-purpose flour scooped then leveled
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Baking powder
  • 1/4 teaspoon Baking soda
  • 1/2 cup 1 stick Unsalted butter at room temperature
  • 1 1/3 cup Granulated sugar
  • 1/2 cup Dutch processed cocoa powder sifted
  • 3 large Eggs
  • 1 1/4 teaspoon Vanilla extract
  • 3/4 cup Semi-sweet chocolate melted and cooled
  • About 50 Maraschino cherries lightly drained

For the chocolate cherry drizzle

  • 1 ¼ cup Semi-sweet chocolate chopped
  • Splash of vanilla extract
  • Maraschino cherry liquid


For the cookies:

  • Line 4 cookie sheets with parchment paper and set aside.
  • In a medium bowl, whisk together flour, salt, baking powder, and baking soda. Set aside.
  • In a stand mixer fitted with the paddle attachment over medium speed, beat butter, sugar, and cocoa powder until well combined, about 2 minutes, scraping down the bowl as needed. Add eggs one at a time, mixing well after each addition Add the cooled, melted chocolate and mix until just blended. Stir in the vanilla extract.
  • Add the flour all at once and mix on low speed until just blended. Scrap the sides of the bowl to incorporate the dough and cover with plastic wrap. Place the dough in the refrigerator for about an hour.
  • Preheat your oven to 350° Fahrenheit.
  • Once your dough has chilled, using # 70 cookie scoop or a rounded teaspoon, drop spoonful of cookie dough about 2 inches apart on your cookie sheets.
  • Bake until the cookies are puffed and the tops are cracked, about 9-10 minutes.
  • Remove your cookies from the oven – And as soon as your cookies are out, use the rounded side of a ½ teaspoon measure to make a small, deep well in the center of each cookie. Let the cookies sit on the cookie sheet for a few minutes – and then transfer them to a rack to cool completely. When the cookies are cool to the touch, place a maraschino cherry in the indentation. Set aside while you make the chocolate cherry drizzle.

Chocolate Cherry Drizzle:

  • In a double broiler or a stainless steel bowl placed over a pot of simmering water, melt the chocolate. OK – Read closely. This part is EVER so important. Once the chocolate melts, drizzle about 1 tablespoon of maraschino cherry juice and don’t panic! Your chocolate WILL seize. I repeat – Your chocolate WILL seize. It’s going to look like a clumpy mess. Don’t panic. I’ll get you through this. Add the splash of vanilla extract and keep drizzling maraschino cherry syrup and stir constantly until the chocolate becomes fluid again. I may take a few tablespoons of maraschino cherry syrup to get this situation fluid again. Be patient. It will happen.
  • Once your chocolate becomes fluid, working quickly, drizzle chocolate cherry syrup over each cookie.
  • These cookies can be stored in an airtight container (without cherries and drizzle), separated by a piece of parchment for up to 3-4 days.
  • I suggest adding the cherries and chocolate drizzle before ready to serve.
  • Makes about 50 cookies.
  • Inspired by: My Recipe Magic