Total Time
38mins
Prep 25 mins
Cook 13 mins

From Cuisine at Home 2006 Cookie Book. Chocolate crinkles with dried cherries and chocolate added for extra richness.

Ingredients Nutrition

Directions

  1. Preheat oven to 350.
  2. Whisk flour, sugar, baking powder, and salt together, set aside.
  3. Melt butter.
  4. Add cocoa to melted butter, whisking until smooth.
  5. Stir in egg, coffee mixture, and vanilla, fully blending in each one before adding the next.
  6. Stir chocolate mixture into flour mixture until just combined.
  7. Fold chocolate chips and cherries into the dough until evenly distributed.
  8. Shape into generous two inch balls.
  9. Roll balls in powder sugar two times and arange in baking sheets, spacing two inches apart.
  10. Bake for 12 -14 minutes, or until cookies are cracked, but still soft; do not ovrbake.
Most Helpful

5 5

This recipe is the same as Recipezaar #201338, and is from the Cuisine at Home HoIiday Cookies Magazine. The cookies pictured in the magazine are about 3 inches in diameter, and the tops have wide chocolate streaks running through the powdered sugar coating. They're not a crisp cookie. The texture is soft, slightly chewy or fudgy, but not cakey. I used mini chips because I didn't want the larger chocolate chips to dominate the texture of the cookie, and substituted finely chopped crystallized ginger for the cherries to add a bit of spice to the cookies. These freeze beautifully. They only stay fresh for a day or two at room temperature. My yield was only 17 cookies that were approximately 2 1/2 to 3" in diameter.

5 5

Made without the cherries altogether, and with probably twice as many chocolate chips (perhaps too many? hard to keep them in the dough). Amazing amazing amazing! Such a hit! I love that they don't take much butter. Doubling the recipe next time!! Yum!!

5 5

Wonderful cookies. For me the count was a bit off, I got 22 cookies that I made about 1 inch in size. They didn't spread as I had expected them too but remained in balls. I used Splenda in the dough as well as for rolling, I'm not sure if the Splenda caused them not to spread but it really doesn't matter to me at all. They are simply delicious little mouthfuls no matter what final shape they have. My cherries are *really* dry and I soaked them in hot water while I worked on the cookies. After removing the cherries I used the remaining cherry water to dissolve the coffee. These will be a hit whenever they are made as well as a favorite on the Christmas cookie trays. Made for Photo Tag.