Double Chocolate Cherry Cookies
2 c. all purpose flour
1/2 c. Dutch-processed cocoa powder
2 tsp. baking powder
3/4 tsp. salt
4 large eggs
2 tsp. vanilla extract
2 tsp. instant espresso powder
10 tbsp. unsalted butter, softened
1 1/2 c. packed light brown sugar
1/2 c. granulated sugar
16 oz. semi-sweet chocolate, melted and cooled
2 cups dried cherries
Adjust the oven rack to the middle position and preheat oven to 350 degrees.
Whisk the flour, cocoa, baking powder and salt together in a large bowl.
In a separate bowl, whisk the eggs, vanilla, instant espresso together until dissolved.
Beat the butter and sugars together on medium speed until light and fluffy, 3-6 minutes.
Beat in the egg mixture, 30 seconds.
Beat in the melted chocolate, 30 seconds.
Scrape the bowl as needed.
Reduce mixer speed to low and slowly mix in the flour mixture.
Stir in the cherries.
Cover the bowl of dough with plastic wrap and let it stand at room temperature until the dough thickens a bit.
Working with a medium sized cookie scoop, scoop the dough into balls and lay on parchment lined baking sheets about two inches apart.
Bake, one sheet at a time, until the edges are set and the tops are craced, but the centers are still soft and appear slightly underdone, 10-12 minutes.
Cool the cookies on the sheet, 10 minutes.
Serve warm or cool on a wire rack.
Pairs Well With
Cherries and chocolate in a cookie--what's not to love?!