Description
These Chocolate Cherry Blossom Cookies are decadently rich, blending the deep flavor of cocoa with the sweet burst of maraschino cherries. Soft, chewy centers and fudgy chocolate chips make these cookies a perfect treat for any chocolate lover, enhanced with a delicate drizzle of white chocolate for an elegant finish.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup milk
Add-ins
- 1 cup semi-sweet chocolate chips
- 12 maraschino cherries, drained and patted dry
- 1/4 cup white chocolate chips (optional, for drizzling)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set this mixture aside for now.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together using an electric mixer. Continue beating for 3 to 4 minutes until the mixture is light in color and fluffy.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract until fully combined, forming a smooth batter.
- Combine Dry and Wet Ingredients: Gradually incorporate the dry ingredient mixture into the wet mixture, alternating with the milk. Mix gently until just combined to avoid overworking the dough.
- Fold in Chocolate Chips: Carefully fold the semi-sweet chocolate chips into the dough, distributing them evenly throughout.
- Shape Cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Place the balls on the prepared baking sheet, leaving about 2 inches of space between each to allow spreading.
- Add Cherries: Gently press one maraschino cherry into the center of each dough ball to give the cookies their signature floral appearance.
- Bake: Bake the cookies in the preheated oven for 9 to 11 minutes. The edges should be set, but the centers will appear soft. They will firm up as they cool.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, preventing breakage.
- Optional Decoration: If desired, melt the white chocolate chips and drizzle over the cooled cookies using a spoon or piping bag for added sweetness and visual appeal.
- Serve and Enjoy: Serve these chocolaty cherry-studded cookies with a glass of milk or your favorite hot beverage and enjoy their delightful flavor and texture.
Notes
- For best results, ensure butter is softened but not melted before creaming with sugar.
- Maraschino cherries should be well drained and patted dry to prevent excess moisture in the dough.
- Use parchment paper or silicone mats on baking sheets to avoid sticking and ease cleanup.
- Do not overbake; cookies may look slightly underdone in the center but will firm up upon cooling.
- White chocolate drizzle is optional but adds a nice aesthetic and extra sweetness.
- Store cookies in an airtight container at room temperature for up to 5 days.
