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If you are a fan of chocolate and cherries (and who isn’t?) you’ve got to try these Chocolate Covered Cherry Cookies. Fudgy, brownie-like cookies with a sweet cherry peeking through a drizzle of cherry infused chocolate frosting.






I had such a thing for maraschino cherries when I was a kid. I think it was the Shirley Temple that got me hooked. That beverage was all the rage with the hip 8-year old crowd in the early 70’s and I can remember stuffing about 5 or 6 maraschinos in my glass at a time. Weird kid? Maybe. But my love for maraschino cherries has not dwindled with age.

These seriously chocolaty cookies feel nostalgic to me. Probably due to my my fond maraschino cherry memories but also because all thumbprint cookies hold a special place in my heart.

Grab a large mixing bowl and your electric hand mixer. Cream together the softened butter and both the brown and white sugars. Add an egg and the vanilla extract and beat until creamy and well combined.







In a separate smaller bowl, combine the dry ingredients. All-purpose flour, unsweetened cocoa, salt, baking powder, and baking soda.

Add the dry mixture to the creamed mixture, a little at a time, beating until combined with each addition.Roll the dough into small 1″ balls. You should end up with 30 of them – or close to it.






Place the little cookie dough balls on a parchment paper lined baking sheet. I highly recommend baking your cookies on parchment paper but if you don’t have any on hand, place the cookies directly on an ungreased cookie sheet.

Use a finger to make a small indentation in the center of each ball. Press lightly and only about half way through the center of the ball.






Place a maraschino cherry in each indentation. It’s a good idea to blot them lightly with a paper towel before placing them. A little juice is good but you don’t want them dripping wet.

I can remember eating maraschino cherries right from the jar when I was a little and to this day feel that they are the best part of a Shirley Temple. One is never too old for a Shirley Temple with 5 maraschino cherries, right?

And, it’s time for the oven. Bake the cookies at 350 degrees for 10 or 11 minutes maximum.

On to the super simple, 3 ingredient frosting. Place 1 cup of semi-sweet chocolate chips in a small, heavy saucepan over medium-low heat. Add 1/2 cup of sweetened condensed milk. You’ll have about half a can of this lusciousness left over. For an indulgent java experience try Pioneer Woman’s Vietnamese Iced Coffee. I can’t think of a better way to use up leftover sweetened condensed milk.

Add the sweetened condensed milk to the saucepan and cook and stir until the chocolate is completely melted.

Remove the pan from the heat and add 2 tablespoons of the reserved maraschino cherry juice. This amount works perfectly for me but feel free to add additional juice to reach the desired drizzling or piping consistency you are after. For a pretty, uniform look, transfer the frosting to a pastry bag fitted with a small circle tip. Pipe some of the frosting over each cooled cookie.

If you don’t want to bother with the whole pastry bag thing, feel free to just grab a fork and use the tines to drizzle the frosting over the top of the cookies. I promise I won’t tell anyone and I also promise they will taste just as good.






PREPARATION



In a large mixing bowl, use an electric mixer to cream together butter and sugars until fluffy; beat in egg and vanilla. In a separate bowl combine the dry ingredients and then add to creamed mixture a little at a time, beating until well combined. Shape into 24 balls, about 1" round, and place on ungreased or parchment paper lined baking sheets. Slightly indent each ball with one of your fingers and then push one cherry into each ball.

Bake at 350° for 10 to 11 minutes. Remove from oven and allow cookies to cool on baking sheets for about 5 minutes. Transfer cookies to wire racks to cool completely.

Meanwhile, melt chocolate chips and sweetened condensed milk in a small, heavy saucepan over low heat, stirring constantly. Remove from the heat; add 2 tablespoons reserved cherry juice and stir until smooth. Add additional cherry juice if necessary to reach desired consistency. Drizzle frosting over cooled cookies or alternately, transfer the frosting to a pastry bag and pipe over the cookies for a more uniform look.






INGREDIENTS


For the Cookies

1/2 cup butter, softened
1/2 cup light brown sugar
1/2 cup granulated white sugar
1 egg
1-1/2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1/2 cup unsweetened baking cocoa
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
30 maraschino cherries, blotted dry

For the Frosting

1 cup (6 ounces) semisweet chocolate chips
1/2 cup sweetened condensed milk
2 tablespoons reserved maraschino cherry juice, plus additional as needed



NUTRITION INFORMATION

Serving Size: 1 (1222 g) Servings Per Recipe: 20

Calories 93.8 Calories from Fat 33 35% Total Fat 3.7 g 5% Saturated Fat 2.2 g 11% Cholesterol 10.2 mg 3% Sodium 43.6 mg 1% Total Carbohydrate 14.6 g 4% Dietary Fiber 0.9 g 3% Sugars 10.4 g 41% Protein 1.2 g 2%





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Chocolate crinkle cookies are usually tooth-achingly sweet, with just a couple of wide gaping cracks instead of a crackly surface. For cookies that live up to the name, we use a combination of unsweetened chocolate and cocoa powder (plus a boost from espresso powder) for a deep, rich chocolate flavor. 

Using brown sugar instead of granulated lends a more complex, tempered sweetness with a bitter molasses edge that complements the chocolate. A combination of both baking powder and baking soda gave us cookies with the right amount of lift and spread, helping produce good fissures on the outside. But the real key was rolling the cookies in granulated sugar before the powdered sugar. It helped produce the perfect crackly exterior and kept the powdered sugar coating in place.





Unsweetened chocolate and instant espresso powder give depth of flavor to these sophisticated cookies. A dredge in powdered sugar before baking ensures sweetness, and also gives them a unique cracked surface and snow-covered

I made this last week for my kids and they loved it, you may think impressing kids peace of cake. With all this cheap snacks you can buy, impressing kids is not as easy as before lol


PREPARATION 

MAKES 22 COOKIES

Both natural and Dutch-processed cocoa will work in this recipe. Our favorite natural cocoa is Hershey’s Natural Cocoa Unsweetened; our favorite Dutch-processed cocoa is Droste Cocoa. Our preferred unsweetened chocolate is Hershey’s Unsweetened Baking Bar.

1. Adjust oven rack to middle position and heat oven to 325 degrees. Line 2 baking sheets with parchment paper. Whisk flour, cocoa, baking powder, baking soda, and salt together in bowl.

2. Whisk brown sugar; eggs; espresso powder, if using; and vanilla together in large bowl. Combine chocolate and butter in bowl and microwave at 50 percent power, stirring occasionally, until melted, 2 to 3 minutes.

3. Whisk chocolate mixture into egg mixture until combined. Fold in flour mixture until no dry streaks remain. Let dough sit at room temperature for 10 minutes.

4. Place granulated sugar and confectioners’ sugar in separate shallow dishes. Working with 2 tablespoons dough (or use #30 scoop) at a time, roll into balls. Drop dough balls directly into granulated sugar and roll to coat. Transfer dough balls to confectioners’ sugar and roll to coat evenly. Evenly space dough balls on prepared sheets, 11 per sheet.
5. Bake cookies, 1 sheet at a time, until puffed and cracked and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), about 12 minutes, rotating sheet halfway through baking. Let cool completely on sheet before serving


Maximizing Chocolate Flavor
Both unsweetened bar chocolate and cocoa powder add chocolate flavor to our cookies because they contain cocoa solids, but they each have another less obvious way to boost the chocolate. Cocoa’s starch content allows us to cut back on flour, while the chocolate’s cocoa butter means we can use fewer tablespoons of dairy butter. And that translates to bigger, undiluted chocolate flavor. To amplify it further, we also add several teaspoons of espresso powder.
How Granulated Sugar Creates More Crinkles
Most cookies have top crusts that remain relatively soft and flexible as the cookies set during baking. However, if the top surface dries out before the cookie is finished spreading and rising, it hardens, cracks, and pulls apart, producing an attractive crinkly, cracked exterior.
While we found that multiple factors can affect how quickly the top dries out and thus how many cracks are formed (including the temperature of the dough and how rapidly it spreads in the oven), a simple tweak turned out to be key to producing a maximum number of fissures: rolling the balls of dough in granulated sugar before rolling them in powdered sugar.
Coating the cookies with either type of sugar draws out moisture from their surface, promoting cracks by drying out their tops before the interiors set. But granulated sugar does so more efficiently because of its coarse, crystalline structure. As the crystals absorb moisture, some—but not all—dissolve into a syrup. As the cookies continue to bake, the moisture evaporates, and the sugar begins to recrystallize, a process that is accelerated by the undissolved sugar crystals, which act as “seed” crystals. When enough new crystals form, they begin drawing out moisture once again. The upshot: a cookie with a faster-drying surface that is more prone to cracking.

INGREDIENTS

1 cup (5 ounces) all-purpose flour
½ cup (1 1/2 ounces) unsweetened cocoa powder
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 ½ cups packed (10 1/2 ounces) brown sugar
3 large eggs
4 teaspoons instant espresso powder (optional)
1 teaspoon vanilla extract
4 ounces unsweetened chocolate, chopped
4 tablespoons unsalted butter
½ cup (3 1/2 ounces) granulated sugar
½ cup (2 ounces) confectioners' sugar

NUTRITION INFORMATION
Serving Size: 1 (37 g)     Servings Per Recipe: 22
Calories 163.2    Calories from Fat 80 49%    Total Fat 8.9 g 13%    Saturated Fat 4.7 g 23%     Cholesterol 21.9 mg 7%    Sodium 87.7 mg 3%    Total Carbohydrate 21.3 g 7%    Dietary Fiber 1.1 g 4%     Sugars 14.2 g 56%    Protein 1.9 g 3%


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