Step 1: Prep Your Cherries

Drain your maraschino cherries and pat them VERY dry with paper towels. Seriously, get them as dry as possible. Wet cherries = sad, spreading cookies.

Chop half of them for mixing into the dough. Keep 12-15 whole ones for topping.

Set them aside on paper towels to keep drying. They’re needy like that.

Step 2: Mix the Dry Stuff

In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.

Make sure there are no cocoa lumps. Nobody wants a mouthful of straight cocoa powder. Well, maybe some people do, but not in cookies.

Step 3: Mix the Wet Stuff

In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth. It’ll look grainy and that’s fine.

Add the egg, egg yolk, and vanilla. Whisk until the mixture is smooth and glossy.

This is the base of your fudgy dream cookies. Show it some respect.

Step 4: Combine and Add Mix-Ins

Add the dry ingredients to the wet ingredients and stir with a wooden spoon or spatula until just combined. Don’t overmix or your cookies will be tough.

Fold in chocolate chips and chopped cherries gently. Distribute them evenly but don’t murder the dough.

The dough will be thick and fudgy, almost brownie-batter-like. This is correct.

Cover the bowl and refrigerate for at least 30 minutes. This prevents spreading and helps the flavors meld. Trust the process.

Step 5: Shape and Bake

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.

Scoop dough into balls using a medium cookie scoop (about 2 tablespoons each). Roll them smooth in your hands.

Place on baking sheets about 2 inches apart. They spread a little but not much.

Press a whole cherry into the top of each dough ball. Push it down slightly so it’s nestled in there.

Bake for 10-12 minutes. The edges should be set but the centers will look slightly underdone and soft. DO NOT OVERBAKE. They’ll continue cooking on the pan.

Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Step 6: Drizzle Like You Mean It

Melt chocolate chips with oil in a microwave (30-second bursts, stirring between) or double boiler until smooth.

Transfer to a piping bag, ziplock bag with the corner cut off, or just use a spoon.

Drizzle chocolate over the cooled cookies in a zigzag pattern. Go wild. Be artistic. Or don’t. They’ll taste the same.

Let the chocolate set for about 15 minutes, or pop them in the fridge for 5 minutes to speed things up.

Step 7: Devour

Serve these beauties and watch people lose their minds.

Store extras in an airtight container (if there are any leftovers, which is unlikely).

Try not to eat them all in one sitting. Or do. I’m not your boss.