Monday, November 13, 2006

Chocolate Covered Cherry Cookies

These are some of the best cookies I've ever tasted. They're a Johnson tradition at all times of the year, but no Christmas is complete without untold dozens stacked in Tupperware bowls. The picture above isn't completely accurate, because we hadn't yet spooned the rich, fudgy topping on the cookies, but you get the idea.
Soft chocolate cookie bottom
Cherry in the middle
Fudgy chocolate on top

1/2 cup butter, softened
1 cup sugar
1 egg
1 1/2 tsp vanilla extract
1 1/2 cups all-purpose flour
1/2 cup unsweetened baking cocoa
1/4 tsp. salt
1/4 tsp baking powder
1/4 tsp. baking soda
1 10 oz. jar maraschino cherries (reserve some juice)

Cream together butter, sugar, egg, and vanilla. Add remaining ingredients and blend for one minute. Shape into one-inch balls and place one inch apart on ungreased baking sheets. Make a thumbprint indentation in each ball. Cut cherries in half and place one half in each indentation, cut side up. Prepare frosting and use immediately.

1 cup semisweet chocolate chips
1/2 cup sweetened, condensed milk
1/4 tsp. salt
1- 1 1/2 tsp. reserved cherry juice

Mix together and carefully melt in microwave or on stovetop, stirring often to avoid scorching. With a teaspoon, generously spoon a heaping swirl of frosting over each cookie, and then bake at 350 degrees for about 8-10 minutes.


Anonymous said...

I made these but the bottom layer didn't work out at all. They were so crumbly I couldn't shape a ball. I added another egg and some vegetable oil so I could make them stick together.

abigail said...

I just double-checked the ingredients list, and everything's correct (I was afraid I'd typed the wrong amounts down...phew!). The cookie batter should be very stiff, but it's moist enough to easily shape into balls, so I'm not sure where this recipe went wrong. (Too much flour or baking cocoa?) Don't give up on it yet, because it really is decadent! Actually, if you do give up on it, your waistline will probably give thanks. :)