Chocolate Cherry Cookies
Chocolate Cherry Cookies, perfect for a delicious sweet dessert! Cut into hearts and drizzle with chocolate- for the perfect Valentine’s Day cookie!
Servings 40 Cookies (varies depending on size of cookie cutter)
- 1 cup sugar
- 1 cup cold butter cut into pieces
- 1 egg
- 1/8 tsp vanilla extract
- 1/8 tsp Cherry Flavoring I use Loranne’s Oils
- 2 cups all-purpose flour
- ½ cup cocoa powder
- ¼ tsp baking soda
- ¼ tsp baking powder
- 14 ounces dark or semisweet chocolate coarsely chopped
- 1-2 tsp vegetable shortening or refined coconut oil
- 1-2 Drops Cherry Flavoring
- White and red candy melts for strips- optional
- Sprinkles- optional
How to make Chocolate Cherry Cookies:
In a food processor, process sugar for 30-45 seconds to make superfine sugar (not powdered!)*
Add in cold butter pieces and process for another 30-45 seconds. Until the butter and sugar are just combined.
Add in egg and vanilla extract and 1/8 tsp of Cherry Flavoring. Process until just combined. You may need to scrape down the sides at least once. Then add in the flour, cocoa powder, baking soda and baking powder. Process until combined.
Divide dough in half. Take half of dough and place in-between two large pieces of parchment paper. Roll dough into a flat layer about an 1/8th inch think. Do the same with the other half. Refrigerate the flattened dough for at least 1.5 hours.
Preheat oven to Preheat oven to 300°F and line several baking sheets* with parchment paper.
Cut out heart cookie shape and place on prepared baking sheet. Any scraps of dough leftover can be rerolled and refrigerated while the other cookies are baking. Try to use a cold baking sheet for every new batch.
Bake for 20 minutes, on the second to lowest rack.
Make the chocolate coating:
Combine the chocolate, oil, and 1-2 drops cherry flavoring in a medium microwave safe bowl. Then with your microwave set at 50% power melt the chocolate in 30 second increments, stir, and repeat until melted. One melted taste the chocolate and see if it needs more cherry flavoring or more chocolate to balance out the cherry flavoring.
Dip each cookie into the melted chocolate, turning to coat and tapping off any excess. Place cookies onto a parchment lined baking sheet and add any sprinkles if you are using them. Refrigerate the cookies until set, about 10 minutes.
Once cookies are cooled and the chocolate is hardened, melt candy melts the same way you melted the chocolate chips, adding a little oil if needed. Then drizzle the strips onto the cookies. Allow to harden (about 3 minutes) then enjoy!
Tips and Tricks
- *Processing the sugar in the food processor isn’t an absolute requirement but it sure does make a huge difference in texture- so if you skip this step the cookies will still taste delicious but not as delicious as they could
- *Depending on how cold the dough is, it might be hard to lift it off the parchment paper. If that’s the case just use scissors to cut parchment paper around the cookie and place cookie and parchment directly on baking sheet.
- *If you have a baking sheet without edges use it! It will allow the air to circulate better.
Calories: 145kcal | Carbohydrates: 16g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 17mg | Sodium: 50mg | Potassium: 85mg | Fiber: 1g | Sugar: 9g | Vitamin A: 153IU | Calcium: 12mg | Iron: 1mg