Confession: I don’t make cocktails every night. Not even every other night. When I’m actually making them to sip (and not just photograph for this blog), it’s typically a Friday or Saturday night—not a Tuesday. This means two things: 1) I go through my cocktail ingredients way slower than you would guess and 2) since I’m not always drinking (cocktails that is—I can typically be found with a glass of wine in my hand, a tragic/wonderful side effect of living in wine country), I’m often baking instead. I love to bake. It’s therapeutic and delicious at the same time!
I follow approximately 534789574983 baking/cooking blogs and am constantly saving dessert recipes. Hi, my name is Christy and I’m a digital recipe hoarder.
BUT, since I’m a selfless, giving, ultra compassionate person, I’m always looking for ways to adapt food and baking recipes to make sense for this blog—sometimes that’s creating a food/cocktail pairing, sometimes it’s adding booze to the recipe, and sometimes it’s just getting creative and using my artistic license with abandon. That last one is where these gems come into play!
I really wanted to make this recipe from Displaced Housewife because I love chocolate and fruit situations (orange and chocolate is my ultimate fave)—and then the idea of substituting maraschino cherries for the dried cherries hit me! Jars of Luxardo maraschino cherries are $20 a pop (let’s not talk about it) and honestly they just sit in my fridge for months, pulling them out once in awhile to see what my husband thinks the chance of death would be if I consumed one. I haven’t died yet, but I have thrown jars away as I wept silently for forgiveness to the cocktail/Bank of America gods.
But alas! I had found a way to use some of these tasty beauties before their doomsday. These cookies are so unique and interesting—your family or party guests or coworkers won’t even see these cherries coming! They have a super distinct flavor but are balanced with the sweet chocolate and the flaky sea salt. Plus I only added enough cherries so that you only get one or two pieces in each cookie, which is the perfect amount. YES.
I hope you make these and nibble on one with your nightcap—I love them with a manhattan, or old fashioned, or a boulevardier. Yep, even (especially?!) on a Tuesday.
Double Chocolate Maraschino Cherry Cookies
recipe adapted from Displaced Housewife
- 8 oz semisweet chocolate chips, I love 60% cacao Ghirardelli chips
- ½ cup olive oil
- 3 large eggs, room temperature
- 3/4 cup brown sugar, packed
- 3/4 cup granulated sugar
- 1 tsp pure vanilla extract
- 3/4 cup bread flour
- 1 cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 ½ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 25 Luxardo maraschino cherries, drained from their juices (place them on a cookie rack and allow juices to drip off onto wax or parchment paper), then cut in half or coarsely chopped
- Sea salt flakes (don’t skip this!)
Melt the chocolate and oil in the microwave (in 30 second increments) or in a double boiler. Stir the chocolate to get rid of any chunks. Let cool slightly and then whisk in eggs, brown sugar, granulated sugar, and vanilla.
In another bowl whisk together the two flours, cocoa powder, salt, baking powder and baking soda. Pour the flour mixture into the chocolate mixture and give a couple of stirs until the dough is just starting to come together. Add the cherries and mix until just barely combined. Lay some plastic wrap on the counter, dump the dough on top and wrap tightly. Chill the cookie dough for 20-30 minutes in the fridge.
While the dough chills, preheat your oven to 375 degrees and line a baking sheet with parchment paper.
Gently roll 1 tablespoon of dough into a ball and place on the cookie sheet allowing about two inches between each dough ball. Bake for 9 minutes—don’t overbake! 9 minutes was perfect for me. You want to slightly under bake them. Once out of the oven sprinkle with the sea salt flakes and allow the cookies to cool on the sheet for 5 minutes then transfer to a cooling rack. Eat them alongside a manhattan or old fashioned!
Need another way to use up some of those Luxardo cherries? Whip up this bourbon number—it’s one of my favorites!