Cherry Chocolate Blossom Cookies
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Cherry Chocolate Blossom Cookies
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Chocolate Cherry Blossom Cookies are the rich, chocolatey treat you need in your life right now. Made with a fudgy cookie base and baked with a whole maraschino cherry in the center before being drizzled with a chocolate cherry ganache, these chocolate cherry thumbprint cookies are perfect for serving all year round.
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Ingredients
Cookies
- 1 ½ cups all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsweetened cocoa powder
- ½ cup unsalted butter room temperature
- 1 cup white granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 jar Maraschino cherries stems removed and blotted dry
Chocolate Cherry Frosting
- 1 cup semi-sweet chocolate chips
- ½ cup sweetened condensed milk
- 2 teaspoons maraschino cherry juice
Instructions
Cookies
- Preheat the oven to 350 degrees and prepare a baking sheet by lining with parchment paper. Set aside.
- In a medium sized bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
- In a large bowl, use an electric mixer on medium low speed to combine the butter and sugar. Mix until light and fluffy.
- Add the egg and vanilla and continue mixing until fully incorporated.
- Slowly add the flour mixture, along with the cocoa powder mixing on low just until combined.
- Use a large cookie scoop to form balls, rolling in between palms to smooth.
- Place evenly apart on the prepared cookie sheet and use a ½ teaspoon measuring spoon (or your thumb) to press an indent in the center of each cookie dough ball.
- Place a cherry in the center of each cookie.
- Bake in the preheated oven for 10 minutes or until cooked through. Cool completely on wire rack.
Frosting
- In a small bowl, combine the semi-sweet chocolate chips, condensed milk and cherry juice. Stir to combine.
- Cook in the microwave in 15 second intervals until the chocolate is melted and smooth. Be sure to stir in between each round. Do not over cook.
- Transfer the frosting into a piping bag and drizzle over the cooled cookies. Serve.
Notes
- Tasting Description: The cookies are softer, very chocolatey and rich. The icing is smooth and thick. The addition of the juice in the frosting makes the entire cookie very aromatic. It’s delicious and addicting. The cherry flavor is subtle and not overpowering.
- Recipe Notes:● The cookie dough should be about playdough consistency. It should be able to roll between palms without sticking but you also shouldn’t have to force it to stay together. If the dough needs adjusting (this happens to even the best bakers!) you can add more flour if it’s too sticky or a teaspoon of milk if it’s too thick.● 10 minutes was the PERFECT time for me and my two volunteer testers. With chocolate cookies it can be difficult to tell when they are done. I like to look at the edges of the cookie and carefully check the bottoms. The cookies are soft, so they won’t firm up until they start to cool.● Make sure your cherries are blotted dry completely. If you skip this step you will end up with a wet spot in the center of the cookie.● Because of the cherry, the cookies should be enjoyed within 3 days of being made. Store in the fridge or room temperature.● Your reader can make and freeze the dough balls and thaw before baking if they want to make ahead of time.● If your icing is too thick, you can add cherry juice to it.● Be careful to slowly melt the frosting so it doesn’t seize.
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