Cherry Chocolate Chewy Cookies (Print version)
Soft cocoa cookies with chewy centers, chopped maraschino cherries, and plenty of melty chocolate chips.
# Ingredients:
For the dry mix
01 -
1 3/4 cups (220 g) all-purpose flour
02 -
1/2 cup (45 g) unsweetened cocoa powder
03 -
1 tablespoon cornstarch
04 -
1/2 teaspoon baking soda
05 -
1/2 teaspoon fine salt
For the dough
06 -
3/4 cup (170 g) unsalted butter, softened
07 -
3/4 cup (150 g) packed light brown sugar
08 -
1/2 cup (100 g) granulated sugar
09 -
1 large egg, room temperature
10 -
1 large egg yolk, room temperature
11 -
2 teaspoons vanilla extract
12 -
1/4 teaspoon almond extract, optional
For the mix-ins
13 -
3/4 cup (120 g) maraschino cherries, drained, chopped, and blotted dry
14 -
1 cup (170 g) semi-sweet chocolate chips
15 -
1/4 cup (40 g) extra chocolate chips for topping, optional
# Instructions:
01 -
Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
02 -
Whisk the flour, cocoa powder, cornstarch, baking soda, and salt in a medium bowl until no cocoa lumps remain.
03 -
Beat the softened butter, brown sugar, and granulated sugar in a large bowl for 2-3 minutes, until creamy and slightly lighter.
04 -
Beat in the egg, egg yolk, vanilla extract, and almond extract until smooth. Scrape the bowl with a spatula.
05 -
Mix in the dry ingredients on low speed just until combined. Fold in the blotted cherries and 1 cup chocolate chips.
06 -
Cover the dough and chill for 30 minutes. Scoop 2-tablespoon portions onto the prepared sheets, spacing them 2 inches apart. Press extra chocolate chips on top if using.
07 -
Bake one sheet at a time for 9-11 minutes, until the edges are set and the centers still look soft. Cool on the sheet for 5 minutes, then transfer to a rack.
# Good to know:
01 -
Makes about 24 medium cookies.
02 -
Blot cherries very well before adding them to the dough.
03 -
Dough balls can be frozen and baked from frozen with 1-2 extra minutes.