Ingredients
115 g butter
1 cup sugar
1 large egg
1 1/2 tsp vanilla extract
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 tsp salt
1/4 tsp baking powder
1/4 tsp baking soda
a tin/bottle cherries in syrup
for the Chocolate topping
175 g semisweet chocolate chips/Milk Chocolate slab
1/2 cup sweetened condensed milk
3 tsp cherry juice
Method
Preheat the oven to 180C°.
Using an electric mixer add room temperature butter and sugar into the bowl and cream until fluffy. Add in the egg and vanilla and beat again.
In a separate bowl, whisk together the dry ingredients. Gradually add the dry ingredients to the creamed mixture and mix thoroughly. Make a ball out of the dough, wrap in cling foil and refrigerate the dough for 30 minutes.
On a baking tray place a baking sheet and shape the dough into balls, about 1 inch round.
Use your finger to make a well in the the centre of each dough ball. Strain the cherries and keep on kitchen paper to drain.
Place one cherry on each cookie in the indent that you made. Bake the cookies for 10 minutes. I used two types of cherries. one was a bottle and one was from a tin!!
ready for baking baked cookies kept to cool
While the cookies are baking, melt the chocolate chips and the sweetened condensed milk in a small saucepan over very low heat, stirring constantly. Remove the pan from the heat.
Add the cherry juice and stir until it is smooth.
After the cookies are cooled for a few minutes, place them on a wire rack and spoon the melted chocolate on the cookie, just enough to cover the cherry completely. This amount of dough made around 75 small cookies.
Allow the cookies to cool completely and the chocolate to set before storing them in an airtight container at room temperature.
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