Ingredients

The following ingredients have 4 Servings
  • 1 12-ounce jar maraschino cherries (drained, finely chopped, and squeezed dry, see note)
  • ½ cup butter (softened)
  • ½ cup vegetable oil
  • ½ cup granulated sugar
  • ½ cup powdered sugar
  • 1 large egg
  • 1 ½ teaspoons almond extract
  • 1 teaspoon cherry extract (see note)
  • 2 ¼ cups flour
  • ½ teaspoon baking soda
  • ½ teaspoon cream of tartar
  • ¼ teaspoon salt
  • 2 cups semisweet chocolate chunks or chips (divided)
  • 1 teaspoon vegetable oil

Instruction

  • Preheat oven to 375 degrees and lightly grease a large baking sheet or line with a nonstick baking mat.
  • In a large bowl, cream together butter, 1/2 cup of oil, sugar, and powdered sugar.
  • Add egg, almond and cherry extracts, and mix well.
  • In a second bowl whisk together flour, baking soda, cream of tartar, and salt.
  • Add dry ingredients to wet ingredients and mix until just combined.
  • Gently stir in 1 cup of chocolate chunks and the chopped maraschino cherries.
  • Drop tablespoons of dough onto prepared baking sheet 2 inches apart.
  • Bake for 8-10 minutes until cookies look dry around the edges and edges begin to turn a lightl golden color.
  • Cool on pan 2-3 minutes before transferring to a cooling rack to cool completely.
  • While cookies are cooling, prepare the dipping chocolate. Combine remaining 1 cup chocolate chunks and 1 teaspoon oil in a medium microwave-safe bowl. Microwave on high for 45 seconds. Stir, then return to microwave for 20 seconds at a time stirring after each until completely smooth.
  • Dip cookies into melted chocolate and plate on wax or parchment paper to cool. (See my pro tip in the notes to speed this up!)