Cooks Notes
Soft and chewy dark chocolate cookies are studded with white chocolate morsels and brandy soaked cherries to bring a favorite holiday flavor alive. A drizzle of cherry brandy icing puts all the flavors together to make that chocolate-cherry dream come true. My grandfather Vance loved chocolate covered cherries and would always be sure to have some around at Christmas. I remember as a kid being offered one as a special treat when we would visit our grandparents, so having a box of cherry cordials has long been a holiday tradition for me. This cookie reminds me of that once a year, extra special treat and just how much joy my grandfather had passing on one of his favorite holiday traditions with his grandchildren.
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar packed
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1/2 cup + 2 Tablespoons Hershey’s Special Dark Cocoa Powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 2 Tablespoons milk
- 3/4 cup white chocolate chips
- ½ cup dried cherries rough chopped
- ¼ cup Kirschwasser or brandy optional ***
- 1 cup powder sugar sifted
- 2-3 drops cherry flavoring
- 1 - 2 Tablespoons water as needed
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In a large mixing bowl beat the butter until smooth and creamy, add sugars and cream together until fluffy and light in color. Beat in egg and vanilla until completely combined.
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Rough chop the dried cherries and set aside.
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In a separate bowl sift together flour, cocoa powder, baking soda, and salt. Add dry ingredients to the wet and mix to combine. Add milk and mix well, dough will be thick and sticky. Mix in white chocolate chips and cherries. Cover dough with plastic wrap and chill for at least 3 hours or preferably overnight.
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Heat oven to 350°F or 325°F for convection. Line two baking sheets with silpats or parchment paper.
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Remove dough from fridge and allow warming at room temperature for 20 – 30 minutes. Scoop about 2 Tablespoons of the dough with a cookie scoop or spoon. Roll into a ball with your hands and place on the baking sheet.
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Bake cookies for 10 minutes (cookies will appear a bit soft in the middle). Remove from oven and let the cookies cool on the sheet pans for 5 minutes before transferring to a wire rack to cool completely.
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Place sifted powder sugar in a small bowl. Add a teaspoon of the remaining brandy from the cherries or a few drops of cherry flavored oil. Slowly mix in just enough water to make a icing that can be drizzled over the cookies.
*** Place the chopped cherries in a small bowl with brandy to soak, cover with plastic wrap and soak overnight or until most of the brandy is absorbed. Drain off any remaining brandy before adding cherries to the dough. Remaining juice can be added to the icing for some extra flavor.
