Taking a bite of one of these cookies is like sinking your teeth into a deliciously, sinful chocolate covered cherry. A chewy chocolate cookie, loaded with chopped maraschino cherries and white chocolate chips, you won’t stop going back for seconds, thirds, fourths…
I greedily taste tested a cookie from each baking sheet, to ensure the very best baking time to yield gooey, soft-yet-firm cookies. That time is 12 minutes. Oh, the sacrifices I make for all my readers! 🙂
I’ve made chocolate pudding cookies before (which are incredible), but if you want really impressive chocolate cookies, this is your recipe. They’re not hard to make, but the amount of flavor in each bite is just ridiculous.
In just a few hours Hubs will be home from work and I can’t wait for his eyes and stomach to explode when he sees about 40 of these cookies on the kitchen counter. I, myself, will have to pretend that they’re not there since I’ve had about 5 of them already. Maybe my co-workers will get an awesome surprise this week. That’s just one benefit to having a food bloggie friend!
- 1 1/2 cup flour
- 1/2 cup Hershey's Unsweetened Cocoa
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 large egg
- 2 tablespoons water
- 1 cup white chocolate chips
- 10 ounce jar of maraschino cherries, drained and chopped
- In a large bowl, mix the flour, cocoa, baking soda and salt.
- In a separate, larger bowl, cream the sugars and butter. After about 1-2 minutes, add the egg, vanilla and water.
- Add the dry ingredients to the wet, stirring until incorporated.
- Fold in the chopped cherries and white chocolate chips.
- Refrigerate the dough for at least 1 hour.
- Preheat oven to 375.
- Scoop about 1" round balls of dough onto an ungreased cookie sheet (note: dough will be sticky). Bake for 12 minutes.
- Let cookies cool for 2 minutes, then transfer to a wire rack. Store in an air tight container.