Ingrédients pour Cherry Chocolate Cookies
- 2/3 cup (10 2/3 tablespoons) softened butter
- 2 tablespoons granulated sugar (for frosting)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- Maraschino Cherries
- 2 tablespoons water (for frosting)
- Semi Sweet Chocolate Chips
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Comment préparer Cherry Chocolate Cookies
- Preheat oven to 350°F (175°C).
- Cream together 2/3 cup (10 2/3 tablespoons) softened butter, ¾ cup granulated sugar, 1 large egg, and 1 teaspoon vanilla extract in a large bowl until light and fluffy.
- In a separate bowl, whisk together 2 cups all-purpose flour, ½ cup unsweetened cocoa powder, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Roll the dough into 1-inch balls.
- Place the balls 1 inch apart on ungreased baking sheets.
- Press a cherry half (or pecan/walnut half) into the center of each cookie.
- Bake for 8-10 minutes, or until the edges are set and the centers are still slightly soft.
- Remove from oven and let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
- While cookies are cooling, prepare the frosting: In a small saucepan, combine 2 tablespoons granulated sugar and 2 tablespoons water.
- Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture comes to a simmer.
- Remove from heat and stir in 6 ounces of semi-sweet chocolate chips until melted and smooth.
- Once the cookies are completely cool, frost the tops, leaving the cherries (or nuts) unfrosted.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
32g
Fat
13g
Carbs
4g
