Chocolate Cookies With White Chocolate And Cherries Recipes

LOTS OF CHOCOLATE CHERRY COOKIES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Line two large baking sheets with parchment paper.
• Combine flour, cocoa powder, baking powder, and salt in a bowl.
• Beat the butter and sugar together in a large bowl with an electric mixer on medium-high speed, until light and fluffy.
• Beat the egg, coffee granules, and vanilla into the butter and sugar mixture until blended.
• Change the speed to low and pour in the flour mixture. Beat until just combined.
• Stir in semisweet chocolate chips, white chocolate chips, and dried cherries.
• Drop spoonfuls of the dough two inches apart onto the prepared baking sheets.
• Bake 10 to 12 minutes per batch in the preheated oven, until cookies are just becoming firm.
• Let cool on baking sheets for two minutes.
• Transfer cookies to a wire rack to cool completely.

DOUBLE CHOCOLATE-CHERRY COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Whisk flour, cocoa, baking soda, and salt together in a medium bowl.
• Beat sugar and butter in a large bowl until smooth and creamy. Add eggs, one at a time, beating well after each addition and scraping the sides of the bowl as needed. Beat in milk and vanilla.
• Gradually add flour mixture and stir until dough is just combined. Fold in white chocolate chips and cherries. Scoop about 1/4 cup dough per cookie 3 inches apart onto cookie sheets.
• Bake in the preheated oven until the edges of cookies are set and the tops lose their sheen, 13 to 15 minutes. Cool on the cookie sheets briefly before removing to wire racks to cool completely.

CHOCOLATE COVERED CHERRY COOKIES II

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Beat the butter and sugar together in a bowl. Add egg and vanilla and beat well. Add the flour, cocoa powder, salt, baking soda, and baking powder and stir until smooth. Roll the mixture into 1-inch balls about the size of a walnut (larger if desired). Place on ungreased cookie sheet. Press center of each ball with thumb.
• Drain cherries and reserve juice. Place a cherry in indentation of each cookie ball.
• In a saucepan, heat condensed milk and chocolate chips until chips are melted. Stir in 4 teaspoons of cherry juice. Spoon about 1 teaspoon of mixture over each cherry and spread to cover cherry. (More cherry juice may be added to keep frosting of spreading consistency.)
• Bake in preheated oven for 10 minutes.

CHOCOLATE COOKIES WITH WHITE CHOCOLATE AND CHERRIES

Steps:

• Heat oven to 350 degrees and lightly grease 2 or 3 baking sheets.
• In a heavy saucepan set over low heat, melt chocolate and butter over low heat, stirring constantly. (Make sure to scrape sides and bottom of pan to prevent scorching.) Once melted, remove from heat, stir well and set aside to cool slightly. (You can also melt the butter and chocolate together in the microwave on low heat.)
• In a small bowl, whisk together flour, cocoa powder, baking powder and salt.
• In a large bowl, using an electric mixer fitted with the whisk attachment, beat eggs and sugar until mixture is pale and very fluffy, about 2 minutes. Beat in vanilla extract. Scrape melted chocolate into egg foam and beat until just incorporated, scraping down sides of mixer bowl with a rubber spatula. Beat in flour mixture until no traces of flour remain, scraping sides of mixer bowl with spatula.
• Using a spatula, fold in chips, cherries and nuts. Drop scant tablespoons of batter, 2 inches apart, onto prepared baking sheets. Sprinkle with sea salt if you like. Bake until slightly risen and a thin crackling crust forms on the tops of cookies, 9 to 13 minutes, depending on size. Do not overbake; the cookies can dry out.
• Using a metal spatula, immediately transfer hot cookies to a wire rack. Let cool completely before serving.