Ingredients
Method
- Preheat the oven to 350°F.
- Beat the butter and brown sugar in a mixing bowl with an electric mixer for 1 minute until combined, then add the egg and vanilla extract and beat again.
- Whisk the flour, cocoa powder, baking soda, and salt in a separate small bowl, then gradually fold the dry ingredients into the wet ingredients using a spatula until a thick batter forms.
- Drain, pat dry, and finely chop the maraschino cherries, then stir the cherries and chocolate chips into the batter until combined.
- Scoop dough balls onto a silicone-lined baking sheet and press additional cherry pieces and chocolate chips into the exterior of each ball.
- Bake for 13 to 15 minutes.
- Cool the cookies on the baking sheet for approximately 15 minutes before transferring them to a cooling rack.
Nutrition
Notes
This recipe turned out great using gluten free flour too! We love King Arthur Gluten Free Measure for Measure Flour.