There is an ice cream shop on Bainbridge Island that everybody flocks to. If you’ve ever lived in the Seattle area, especially on the Kitsap side, you know the quality of this handmade ice cream and their artisan flavors of the day, like lavender and rose petals (assuming those ingredients are in peak season). It’s called Mora Iced Creamery and it’s incredible – I heard they won 7th best in the U.S.? I’d bet best in Seattle at the very least. I was asked to go on a Mora run so I wrote down a whole bunch of flavor requests. My friend asked for chocolate cherry, which sounded so good that I wrote down the same thing. I scoured the flavor board, but only found cherry cheesecake. While the cherry cheesecake ice cream sounded appealing (and it WAS), I really got in the mood for chocolate cherry. I went home and whipped up a batch of these chewy, fudgy, and insanely delicious chocolate cherry cookies. Mora, if you could chop these up and swirl them in some vanilla ice cream for me next time, that’d be great.
Fudgy chocolate cookies baked with chocolate chips and chopped maraschino cherries.
Drain a 10 ounce jar of maraschino cherries onto a paper towel lined plate. Don’t throw out that drained cherry juice- pour it over a vanilla sundae! Whisk together the flour, cocoa powder, baking soda and salt and set aside.
In the bowl of an electric mixer, cream together the melted butter and both sugars using the paddle attachment. Add in the room temperature egg, vanilla, and water. Beat until well blended.
Gradually stir in the flour mixture until just combined. Do not overmix.
Fold in the semi sweet chocolate chips and chopped maraschino cherries. I like to chop each cherry into fourths. Cover and bowl and chill in the fridge for 1 hour. I hate waiting too, but it’s totally worth it.
Roll dough into rounded tablespoons and place on large, lightly greased cookie sheets. The batter will be thick, but slightly sticky. Bake at 375 for 8-9 minutes, or until cookies are set. Let them rest on the baking sheets for at least 5 minutes before transferring to a wire rack to let cool completely. Store in an airtight container at room temp.