1/2 cup semi-sweet chocolate chips
1/2 cup firmly packed brown sugar
1/4 cup butter, softened
1 egg
1 cup all-purpose flour
1/2 tsp baking powder
48 maraschino cherries, well drained, some liquid reserved for below
1/2 cup semi-sweet chocolate chips
2 tsps oil
2 to 3 tsps maraschino cherry liquid
- Heat oven to 350F.
- Melt 1/2 cup chocolate chips in small saucepan over low heat, stirring constantly. In a small bowl, combine brown sugar and butter; beat until fluffy. Add egg and melted chocolate chips; beat well. Add flour and baking powder; mix well. Cover with plastic wrap and refrigerate for 10 to 15 minutes, or until dough is easy to handle.
- Divide dough into 48 portions, approximately 1 tsp each (if too soft after handling, refrigerate again for a few minutes). Flatten each dough ball, then wrap evenly around a cherry to completely cover, rolling it in your palm to complete the dough wrapping. Place 1 inch apart on a parchment-lined baking sheet. Bake at 350F for 10-14 minutes or until set. Remove from the cookie sheets; cool completely.
- In a small saucepan, melt the remaining 1/2 cup chocolate chips and 2 teaspoons oil over low heat until smooth, stirring constantly. Add enough reserved maraschino cherry liquid for desired dipping consistency, stirring until smooth. Dip tops of cooled cookies into frosting and put back on racks to set.