Ingredients for Double Chocolate Cherry Cookies
- 1 ½ cups granulated sugar
- 1 cup (2 sticks) softened unsalted butter
- ½ cup milk
- 1 teaspoon almond extract
- 2 large eggs
- All Purpose Flour
- Unsweetened Baking Cocoa
- 1 teaspoon baking soda
- Quick Cooking Oats
- Semi Sweet Chocolate Chips
- Dried Cherries
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How to Make Double Chocolate Cherry Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 ½ cups granulated sugar using an electric mixer until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon almond extract and 1/2 cup milk.
- In a separate bowl, whisk together 2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in 1 cup semi-sweet chocolate chips and 1 cup chopped maraschino cherries (reserve some for garnish).
- Drop rounded tablespoons of cookie dough about 2 inches apart onto the prepared baking sheets.
- Bake for 10-12 minutes, or until edges are set and the centers are still slightly soft. Gently press a few reserved cherries into the tops of the cookies during the last 2 minutes of baking.
- Remove cookies from oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
344g
Fat
191g
Carbs
49g
