Cherry & Chocolate Crinkle Cookies

The holiday cookie craziness is beginning. I always make a few hundred, or maybe thousand cookies every December for friends, neighbors, and teachers. I will be trying out some new recipes this year. This is the first one. I found it in Cuisine at Home magazine. The recipe makes 2 dozen cookies, but can easily be doubled.

Begin by preheating the oven to 350 degrees. Line 2 cookies sheets with parchment paper, or Silpat. Place a half stick of unsalted butter in a small saucepan. Melt the butter over low heat & set aside.
Dissolve 1 teaspoon of instant coffee with 2 tablespoons of hot water, set aside.

To a mixing bowl, add 3/4 cup of flour, 3/4 cup of sugar, 3/4 teaspoon of baking powder, and a 1/4 teaspoon salt. Whisk, or sift to combine. Set aside.

To a separate bowl, add a 1/3 cup unsweetened cocoa powder.
Pour in the melted butter & whisk to combine.

Add one egg, 1/2 teaspoon vanilla extract & the coffee.

Whisk to combine, then stir in the flour mixture.

Fold in a 1/3 cup semi-sweet chocolate chips & a 1/3 cup dried cherries.

Scoop the dough out, using a small cookie scoop. Roll to form small balls. Roll the balls in a bowl of powdered sugar & place on the baking sheets, about 2" apart.

Bake for 15 minutes, rotating the pans halfway through the cooking time.

Remove from the oven & let cool slightly before transferring to a wire rack to cool completely.

Crinkle Cookies

Adapted from Cuisine at Home: Holiday Cookies Issue
Makes 2 dozen cookies

3/4 cup flour
3/4 cup sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
1/3 cup unsweetened cocoa powder {not dutch process}
1/2 stick unsalted butter, melted
1 large egg
1/2 teaspoon vanilla extract
1 teaspoon instant coffee, dissolved with 2 tablespoons hot water
1/3 cup semi-sweet chocolate chips
1/3 cup dried cherries, chopped
powdered sugar, for rolling

Preheat the oven to 350 degrees. Line 2 baking sheets with silpats, or parchment paper.
Add the flour, sugar, baking powder & salt to a mixing bowl. Whisk to combine. In a separate bowl, whisk the cocoa powder & melted butter together. Add the egg, vanilla & coffee. Whisk to combine. Stir in the flour mixture. Fold in the chocolate chips & dried cherries. Scoop the dough out, using a small cookie scoop. Roll to form small balls. Roll the balls in a bowl of powdered sugar & place on the baking sheets, about 2" apart. Bake for 15 minutes, rotating the pans halfway through the cooking time. Remove from the oven & let cool slightly before transferring to a wire rack to cool completely.
Notes: The dough will be wet, similar to the texture of brownie batter. If the dough gets too soft to handle, chill in the refrigerator to firm up a bit. Dough can be frozen & rolled in the powdered sugar right before baking. The finished cookies can be stored in a airtight container for up to one week.
Click here for the printable recipe.