Zutaten für Cherry Chocolate Chip Cookies
- 3 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 1 tbsp instant coffee granules
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 1 tsp pure vanilla extract
- 2 large eggs
- 2 cups semi-sweet chocolate chips
- 12 oz chocolate candy coating (almond bark or melts)
- 1 (13 oz) container white decorating icing (like Betty Crocker brand)
- 15 -20 maraschino cherries, stems removed, well-drained and patted dry
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Zubereitung von Cherry Chocolate Chip Cookies
- Preheat oven to 375°F (190°C).
- In a medium bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt, and 1 tablespoon instant coffee granules.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, ¾ cup granulated sugar, and ¾ cup packed brown sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then add 1 teaspoon vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in 2 cups chocolate chips.
- Drop by rounded tablespoons onto ungreased baking sheets.
- Bake for 8-10 minutes, or until edges are golden brown.
- Let cool completely on baking sheets.
- In a microwave-safe bowl, melt 12 ounces of chocolate candy melts in 30-second intervals, stirring until smooth.
- Fit a can of icing with a star tip.
- Dip each maraschino cherry (about 15-20) into the melted chocolate, allowing excess to drip off.
- Pipe a small amount of icing onto each cooled cookie.
- Place a chocolate-covered cherry on top of the icing.
- Let stand for 20 minutes, or until the chocolate is firm.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
59g
Fat
18g
Carbs
6g
