Triple Chocolate Cherry Cookies Recipes

TRIPLE CHOCOLATE-CHERRY COOKIES

Steps:

• Heat oven to 350°F. Lightly grease cookie sheets. In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed 1 to 2 minutes or until light and fluffy. Beat in melted chocolate, vanilla and eggs.
• On low speed, beat in flour, cocoa and baking soda until mixed. Fold in 1 cup of the vanilla baking chips and the cherries. Drop by rounded teaspoonfuls 2 inches apart on cookie sheets.
• Bake 9 to 11 minutes or until set. DO NOT OVERBAKE. Cool 2 minutes. Remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
• Meanwhile, in small microwavable bowl, place remaining vanilla baking chips and oil. Microwave on High 30 seconds; stir. If necessary, microwave in 10 second increments, stirring after each time, until melted and smooth. Spoon drop of mixture in center of each cookie; top each with cherry half. Drizzle remaining mixture over cookies.

TRIPLE CHOCOLATE-CHERRY COOKIES

Steps:

• Heat oven to 350°F.
• Lightly grease cookie sheets.
• In large bowl, beat butter, sugar and brown sugar until light and fluffy.
• Beat in melted bittersweet chocolate and eggs.
• On low speed, beat in flour, cocoa, and baking soda until mixed.
• Fold in 1 cup of the vanilla chips and 3/4 cup chopped cherries.
• Drop by tsp about 2 inches apart on lightly greased cookie sheets.
• Bake 9-11 minutes or until set.
• DO NOT OVERBAKE.
• Cool 2 minutes on pan.
• Remove to wire racks and cool completely, about 15 minutes.
• Meanwhile, in a small microwavable bowl, put remaining vanilla chips and oil.
• Microwave on high 30 seconds (depending on your microwave) .
• Stir.
• If necessary, microwave in 10 second intervals, stirring between each, until chips are melted and smooth.
• Spoon drop of melted vanilla chip mixture in center of each cookie and top with a cherry half.
• Drizzle remaining vanilla chip mixture over cookies.

TRIPLE CHOCOLATE COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line baking sheets with parchment paper and set aside.
• Place the bittersweet and unsweetened chocolate and espresso powder in a medium bowl and place over a pot of simmering water and melt, whisking occasionally, until smooth. Sift together the flour, baking powder and salt onto a piece of parchment or wax paper, or into a small bowl, and set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, granulated sugar and light brown sugar until lightly and fluffy, about 2 minutes. Add the eggs, one at a time, then the vanilla extract, and beat on high speed for 1 minute. On low speed beat in the melted chocolate mixture until just combined. Fold in the flour mixture with a rubber spatula until just combined. Stir in the pecans and chips. The batter will be loose. Cover and refrigerate until just firm, about 30 minutes.
• Using a small ice cream scoop (about 1 tablespoon size), scoop heaping tablespoons of the batter onto the prepared baking sheets, putting 8 cookies on each sheet. Bake for 10 to 11 minutes. The surface will be dry and shiny but the tops and insides will still be soft. It will take no longer than 10 to 11 minutes so set the time. Cool on the baking sheets for 2 minutes, then remove to a rack to cool 5 minutes longer. Repeat with the remaining batter. These cookies are best eaten the day they are made. Wrap leftovers well in plastic wrap and store in an airtight container.