Cherry Double Chocolate Cookies Recipes

CHERRY DOUBLE-CHOCOLATE COOKIES

Steps:

• Preheat oven to 375 degrees with racks in upper and lower thirds.
• Whisk together flour, cocoa powder, baking soda, and salt in a small bowl.
• Beat together butter and brown sugar with an electric mixer at medium-high speed until pale and fluffy, then add eggs one at a time, beating until combined well. Reduce speed to low and add flour mixture, mixing until just combined. Add chocolate chunks, pecans, and cherries and mix until just incorporated.
• Drop two level TBLE of dough per cookie about two inches apart onto two ungreased large baking sheets. With dampened fingers, flatten cookies slightly.
• Bake, switching position of sheets halfway through baking, until puffed and set, 12-14 minutes. Transfer cookies to a rack to cool.

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.

DOUBLE CHOCOLATE CHERRY COOKIES

Steps:

• Heat oven to 350°F.
• In a large bowl, beat sugar, butter, milk, almond extract, and egg with an electric mixer until smooth.
• Stir in remaining ingredients.
• Drop by rounded tablespoons about 2 inches apart on ungreased cookie sheets.
• Bake 10-12 minutes or until no longer shiny.
• Immediately remove from cookie sheet and place on cooling rack.

CHOCOLATE CHERRY COOKIES

Steps:

• Combine flour and cocoa; set aside.
• Beat butter in a med bowl on med speed until softened.
• Add sugar, baking soda, baking powder and salt.
• Beat until well mixed.
• Beat in egg and vanilla, scraping the side of the bowl.
• Gradually beat in flour mixture.
• Shape dough into 1-inch balls.
• Place 2-inches apart on an ungreased cooking sheet.
• Press down the centers with your thumb.
• Drain cherries, reserving juice.
• Place a cherry in the center of each cookie in the depression you made with your thumb.
• Combine chocolate pieces and condensed milk in a small saucepan.
• Cook and stir over low heat until the chocolate is melted.
• Stir in 4 teaspoons of the reserved cherry juice.
• Spoon about 1 teaspoon of the chocolate and milk mixture over each cherry, spreading to cover cherry.
• If the frosting is too thick, thin with additional cherry juice.
• Bake in a 350°F oven for about 10 minutes or until edges of cookie is firm.
• Cool on cookie sheet for 1 minute.
• Transfer to a wire rack to finish cooling.

DOUBLE CHOCOLATE CHERRY COOKIES

Steps:

• Heat oven to 350°F. In large bowl, beat sugar, butter, milk, almond extract and egg with electric mixer on medium speed until smooth. Stir in remaining ingredients. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheets.
• Bake 10 to 12 minutes or until almost no indentation remains when touched in center and surface is no longer shiny. Immediately remove from cookie sheet; place on cooling rack.

CHOCOLATE CHERRY CAKE I

Steps:

• Combine cake mix, cherry pie filling, and three eggs. Mix until well blended.
• Bake in well greased and floured 9 x 13 pan. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.
• To Make Frosting: Combine sugar, butter or margarine, and milk. Bring to a boil, stirring constantly, and cook 1 minute.
• Remove from heat.
• Stir in chocolate pieces until melted and smooth.
• Frost when cake is cool.