"This a delicious chewy chocolate cookie recipe that my mother gave me years ago. Hope you enjoy it." — SMCMCNEIL
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1 1/4 cups
unsweetened cocoa powder
maraschino cherries, drained and chopped
These were delicious.
However, I found that I had to add a second egg. I made one batch that tasted
great, but the cookies fell to pieces. I had enough of the ingredients so I tried a
second batch. I usually use large eggs, but I think that I had borrowed a medium
sized ones for the first batch. If you are not using large (or better yet jumbo) eggs,
you might want to use 2.
These were delicious, much better than I expected. They were very moist and had just enough chocolate flavor to make them delicious. They were more like brownies though, good to be eaten right away or does not really keep, it's just a pile of mush.
Substituted dry cherries- worked well. They do NOT flatten out, so how you form them is how they will appear. Pretty tasty- would be best with some semi-sweet chocolate chips.
Excellent cookies. I made these for the second time and they were a big hit. Followed the recipe as written, except I added 1 cup of semisweet chocolate chips and about 2 tablespoons of cherry juice. Drizzled them with melted white chocolate after cooling for a beautiful presentation. Yum!!!
I loved these, I baked all during the holidays and these were always on my list. I bought the colossal size cherries from SAM'S and COSTCO and cut them in half and placed them on the cookie before baking, it was wonderful the cherries candied during the baking. i also am a presentation freak so i melted some white chocolate put in in one of those ketchup/mustard squeeze containers and drizzled it oner the tops of these cookies, the red, white, and chocolate looked fab. I Have found I needed to add more flour to the recipe to make the dough less sticky.
This recipe is easy to prepare and handle, and the cookies are delicious! However, I found that the cherry taste wasn't strong enough, and was overpowered by chocolate. I don't think that the maraschino quantity is wrong - they are just the right amount. But maybe a recipe that used fresh cherries would be more fruity and more to my liking...
* UPDATE: I tried them the next day, and they were MUCH better! The 2 flavours were much more balanced. So, I change my rating to 5 stars. Thanks for sharing!
These are fantastic, so soft, chewy and chocolaty! I have made these twice, each time with a few slight changes.
First time: I substituted 1/4 c. wheat flour (which couldn't be tasted - I might try using 1/2 c.); cut back the butter to 1 stick (might cut back 2 more Tbsp next time); cut the sugar to 3/4 c.; and omitted the nuts (personal preference). I also only used 3/4 cup cherries because that's what I got out of a 10 oz. jar, but the boyfriend thought this ended up being the perfect amount of cherries.
Second time: Used all white flour (didn't have wheat on hand), same amount of cherries as last time, 1 stick butter (forgot to cut back as planned), only 2/3 c. sugar, 8 Tbsp cocoa and no nuts.
I think next time I will use 3/4 c. sugar and 8 Tbsp cocoa. I also might try adding 1 c. semi-sweet chocolate chips (although these are great without them). These would also be good sprinkled with powdered sugar.
I got 35 cookies using my little cookie scoop (sorry, not sure what size it is).
I made these for my office cookie swap and based on some of the reviews, I used dried cherries and added white chocolate chips. They were good, but not the "wow" I was hoping for. They didn't have a strong chocolate taste or much cherry flavor. The cookie did stay nice and chewey which I love, so I might try them again with marachino cherries and no white chips!
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Cherry Drops
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: 31
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