Prep 25 mins
Cook 13 mins
From Cuisine at Home 2006 Cookie Book. Chocolate crinkles with dried cherries and chocolate added for extra richness.
- 3⁄4 cup all-purpose flour
- 3⁄4 cup sugar
- 3⁄4 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1⁄4 cup butter (4 tablespoons)
- 1⁄3 cup cocoa powder (not duch process)
- 1 egg
- 1 teaspoon instant coffee granules, mixed with
- 2 tablespoons hot water
- 1⁄2 teaspoon vanilla
- 1⁄3 cup chocolate chips
- 1⁄3 cup dried tart cherry
- 3⁄4 cup powdered sugar
- Preheat oven to 350.
- Whisk flour, sugar, baking powder, and salt together, set aside.
- Melt butter.
- Add cocoa to melted butter, whisking until smooth.
- Stir in egg, coffee mixture, and vanilla, fully blending in each one before adding the next.
- Stir chocolate mixture into flour mixture until just combined.
- Fold chocolate chips and cherries into the dough until evenly distributed.
- Shape into generous two inch balls.
- Roll balls in powder sugar two times and arange in baking sheets, spacing two inches apart.
- Bake for 12 -14 minutes, or until cookies are cracked, but still soft; do not ovrbake.
Well. They taste really good. But they spread out while baking, and pretty much looked like a pan of brownies. They stuck to the pan and to each other so they're mostly just chunks I had to cut into the shape of cookies.... And by that I mean squares. And by squares I mean not any identifiable shape. I would make again, but would add more flour next time. But they do taste great.
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.
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!!