Need a sweet treat for your next bake sale or cookie exchange? Get your hands on these chocolate covered cherry cookies. Fast and easy!
“What do you mean?” I asked him.
“Well, they’re just really gritty,” he told me.
“Maybe I didn’t get the sugar dissolved well enough or something.” I said and I headed to the stove to get one and see for myself. I took a bite. And I chewed. And chewed. And kept chewing.
It was like that cookie was multiplying in my mouth. And it was gritty. I couldn’t figure out what went wrong so I went with the next most logical solution and blamed it on the kids. “Well, the kids helped me make them, maybe they did something.”
I had no idea that my blame game was actually right until the next morning when I went for one of the three identical bins in my pantry. I got the flour out to make biscuits. Turns out it wasn’t flour in that one. It was cornmeal.
We had used cornmeal to make chocolate chip cookies.
In case you’re wondering how someone who cooks as much as I do would mistake cornmeal and flour, I have a defense: the kids really did do it. This particular batch was measured and mixed by my 9 and 6 year-olds and two of their friends. I was busy trying to find something for everyone to measure and working out who got to stir next. My daughter got the “flour”. I never looked. Plain as that.
We ate those gritty cookies, too. The kids never complained about them–I’m not even sure they noticed. I’m just glad I didn’t serve them to anyone else!
About this recipe
So let’s do better than cornmeal in the chocolate chip cookies. Let’s do chocolate-covered cherry cookies with a crispy outside and tender middle. Most of you know I’m not a rich sweets kind of girl, but I know a lot of you are and these cookies are going to be great with a cup of coffee. Well, that’s what my husband said. I don’t drink coffee either so I’m down on both counts.
I did taste one of these though. And they are really good. One bite was enough send my sugar meter into overdrive. You all will do better than I did though. I’m just not the best at eating super sweet stuff. I blame that on my hippie upbringing.
Chocolate Covered Cherry Cookies
- 1 stick butter softened
- 1 egg
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 1/2 teaspoons vanilla
- 1 1/2 cups all purpose flour
- 1/2 cup cocoa
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup sweetened condensed milk
- 1 cup semi sweet chocolate chips
- 2 tablespoons maraschino cherry juice
- About 30 maraschino cherries blotted dry with paper towels
- Preheat the oven to 350.
- Grease two cookie sheets or line with parchment paper.
- Cream the butter and sugars with a hand mixer until light and fluffy.
- Add the vanilla and egg and mix until combined.
- In a separate bowl mix the cocoa, flour, salt, baking powder and baking soda.
- Add the dry ingredients to the wet in three stages, mixing until combined after each addition.
- Dough will be very thick.
- Pinch off enough dough to make 1-inch balls, spaced about 2 inches apart.
- Using your thumb, gently make an indentation in the center of the ball large enough to hold a cherry. Repeat with all balls.
- Bake 10-11 minutes until puffed and spread slightly.
- Allow to cool on cookie sheets 5 minutes, then transfer to wire racks to cool completely.
- While they are cooling, melt the chocolate chips, milk and cherry juice in a bowl set over a pot of simmering water.
- Make sure the bowl does not sit in or touch the water.
- Stir until smooth and melted.
- Spoon chocolate over the cookies or cool slightly and use a sandwich bag to pipe lines onto the cookies.