Double Chocolate Cherry Drop Cookies – a delicious recipe with All-purpose, u00be, u00bc, Butter, Sugar, u00bc. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1. Preheat oven to 350u00b0F.
2
2. On waxed paper, sift flour, cocoa, and salt.
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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.
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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.
1093
kcal
Calories
69
g
Fat
116
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1-3/4 cup All-purpose Flour, 3/4 cups Unsweetened Cocoa Powder, 1/4 teaspoons Salt, 1 cup Butter, Softened, and more.
Yes, Double Chocolate Cherry Drop Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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