Cookie Monster December 6, 2007Posted by smooregasbord in Food.
Well, I’ve been invited to my first cookie exchange. I’m excited, but now for the tricky part. I love to bake, but cookies are not at the top of my list. When I bake cookies, the routine usually goes something like this: break and bake.
I’m going to go ahead and put this out there, potentially risking my friendship with Cookie Monster, but chewy cookies are the only way to go. In my opinion, cookies are best when eaten straight from the oven at their chewy peak. Every time I try to make a batch of cookies from scratch, they always end up turning crunchy. I’ve tried the trick of “under baking” to keep them chewy which always ends in a disappointing “CRUNCH”.
Then a coworker provided me with the recipe for Chocolate Covered Cherry Cookies. The great thing about these cookies is that they are very cake-like, so you almost can’t go wrong.
Chocolate Covered Cherry Cookies
• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 cup butter, room temperature
• 1 cup granulated sugar
• 1 egg
• 1 1/2 teaspoons vanilla
• 1 (10 ounce) jar maraschino cherries, drained, reserve juice
• 1 (6-ounce) package semisweet chocolate chips
• 1/2 cup sweetened condensed milk
In a large bowl, combine flour, cocoa powder, salt, baking soda and powder, blending well; set aside. In a mixing bowl, beat together butter or margarine and sugar on low speed until fluffy. Add egg and vanilla; beat well.
Gradually add dry ingredients to the creamed mixture; beat until smooth and well blended. With hands, shape dough into 1-inch balls; place on ungreased baking sheet. Press down center of dough with thumb. Drain Maraschino cherries well, reserving juice. Place a cherry in the center indention of each cookie.
In small saucepan combine chocolate chips and sweetened condensed milk; heat over low heat until chocolate is melted. Stir in 1 tablespoon plus 1 teaspoon of the reserved cherry juice. Spoon about 1 teaspoon of the topping over each cherry, spreading to cover cherry. If frosting seems too thick, thin with a little more cherry juice. Bake at 350° for 10 minutes, or until done. Remove to wire rack to cool.
Makes 3 to 4 dozen cookies.