Ingredients
1 1/4
cups Gold Medal™ all-purpose flour
1/4
cup unsweetened baking cocoa
1/2
teaspoon baking powder
1/2
teaspoon salt
1/2
cup butter, cut into pieces
2 1/2
cups dark chocolate chips
1
cup sugar
2
eggs
1
teaspoon vanilla
3/4
cup chopped maraschino cherries, drained, patted dry
Preparation
Heat oven to 350°F. In small bowl, mix flour, cocoa, baking powder and salt; set aside.
In 2-quart saucepan, heat butter and 1 cup of the chocolate chips over low heat, stirring occasionally, until melted. Remove from heat; stir in sugar. Pour into large bowl. Beat in eggs one at a time until blended. Beat in vanilla. Stir in flour mixture until well blended. Stir in 1 cup of the chocolate chips and the cherries. Cover and refrigerate 30 minutes.
Shape dough into 60 (about 1 1/4-inch) balls. Lightly butter hands if dough is sticky when shaping into balls. Place 2 inches apart on ungreased cookie sheets; flatten each ball to 1 1/2-inch circle.
Bake 7 to 9 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
In small microwavable bowl, microwave remaining 1/2 cup chocolate chips uncovered on High 30 to 60 seconds, stirring halfway through, until chips can be stirred smooth. Spoon into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; drizzle chocolate over tops of cookies. Let stand about 2 hours or until chocolate is set. Store covered in airtight container.
