I should be concentrating on work related tasks, e-mails, files, projects, etc. but I’m on overload. It’s been a couple weeks of non-stop action at my day job and I have since forgotten how to a) relax and b) enjoy. Now that, my friends, is a real shame, because relaxation and the ability to enjoy (aka pleasure) are prerequisites if you intend on labeling yourself as a foodie.
So for that, I ask for forgiveness and I hope these Buried Cherry Chocolate Cookies will do the trick. Or at least you’ll consider it my first attempt at penance for falling off track.
This recipe has been in my box for nearly ten years – a roommate in college shared it with me and for some reason I allowed this gem of a recipe to collect dust since. Again, double shame on me because these cookies are special. I don’t want to hurt other cookies’ feelings but it’s true. This is not your average cookie on the block and it’s proven to be a real show stopper at social engagements.
In fact, I recently attended a craft party and made these cookies to share with friends as we allowed our creative and crafty juices to flow. I was a wee bit nervous because I had not made them in nearly ten years but after test-tasting one before the party, I knew I would spin a few new converts into my web of pleasure!
Buried Cherry Chocolate Cookies
1 10 oz. jar, maraschino cherries1/2 c. unsalted butter, softened
1 c. sugar
1/4 tsp. baking powder
1/4 tsp. baking soda
1 egg
1/2 tsp. vanilla
1/4 tsp. salt
1/2 c. unsweetened cocoa powder
1 1/2 c. flour
6 oz. semi-sweet chocolate chips
1/2 c. sweetened condensed milk
Preheat oven to 350 degrees.
Drain cherries, reserving the juice and cut the cherries in half (more than likely you will not need all the cherries, I would cut up 20 to start).
In medium mixing bowl, beat butter on medium speed (if using hand mixer or stand-up mixer) for 30 seconds. Add sugar, baking powder, baking soda and salt. Then incorporate egg and vanilla until combined. Last but certainly not least, add the cocoa powder and flour. Shape dough into 1 inch balls and place 2 inches apart on cookie sheet (lined with parchment paper or silicone mat). Press thumb in center and place one halved cherry.
To make frosting, in a saucepan, combine chocolate chips and sweetened condensed milk. Over low heat cook, stirring regularly until combined and melted. Stir in 4 tsp. of the cherry juice and spoon about a tsp. of mixture over each cherry. Bake cookies for 10 minutes.
