Double Chocolate Cherry Drop Cookies
- 1-3/4 cup All-purpose Flour
- 3/4 cups Unsweetened Cocoa Powder
- 1/4 teaspoons Salt
- 1 cup Butter, Softened
- 1 cup Sugar
- 1/4 cups Light Corn Syrup
- 2 teaspoons Vanilla Extract
- 1 whole Large Egg
- 8 ounces, weight Chocolate Chips (any Will Work, But Mini Chips Are Recommended)
- 1 cup Dried Tart Cherries
- 1. Preheat oven to 350u0b0F.
- 2. On waxed paper, sift flour, cocoa, and salt.
- 3. In a large bowl, with the mixer at medium speed, beat butter and sugar until creamy, occasionally scraping the bowl with a rubber spatula. Beat in corn syrup, vanilla, and egg until well mixed. At low speed, gradually add the flour mixture; beat just until blended, occasionally scraping the bowl. With a spoon, stir in the chocolate chips and cherries. Note: This will be VERY THICK. My mom's old mixer couldn't handle it and I had to do it by hand.
- 4. Drop cookies by rounded measuring spoons, 2 inches apart, onto an ungreased cookie sheet. Bake cookies 10 to 11 minutes or until tops are just firm. Transfer cookies to a wire rack to cool. Repeat with the remaining dough. Makes about 4 to 5 dozen cookies.
allpurpose, ube, ubc, butter, sugar, ubc, vanilla, egg, chocolate chips, cherries
Taken from tastykitchen.com/recipes/desserts/double-chocolate-cherry-drop-cookies/ (may not work)