Preheat oven to 350 degrees.
- 1 C. melted butter
- 2 1/8 C. sugar
- 2 eggs
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 2 1/2 tsp. vanilla
- 1 C. cocoa powder
- 3 1/4 C. flour
- 20 oz. marachino cherries (drained)
- 3 oz. chocolate chips
- 1/4 C. condensed sweetened milk
- 1/8 C. cherry juice (from drained cherries)
Melt butter and add sugar. Let it cool and then add the eggs. Add the baking powder, baking soda, salt, vanilla, and cocoa powder. Then add the flour.
Drain the cherries and keep 1/8 C. of the juice.
Roll the dough into balls and place on a greased cookie sheet. Use your thumb to make an imprint in the middle and place a cherry in each indentation.
In a saucepan or double boiler, combine the chocolate chips and milk and stir until melted. Then add the cherry juice and mix well. Spoon a small amount over each cherry and make sure it doesn’t drip down the sides.
Bake at 350 degrees for 12 minutes. Let it cool for 2 minutes on the cookie sheet and then transfer to a wire rack.
Store in layers in between parchment paper in an airtight container. You may even freeze these for 3 months.
This makes around 7 or 8 dozen depending on the size of your cookies.