Black Forest Crinkle Cookies
  • 3/4 cup all purpose flour
  • 3/4 cup sugar
  • 3/4 tsp. baking powder
  • 1/4 tsp. table salt
  • 1/2 stick unsalted butter
  • 1/3 cup cocoa powder
  • 1 egg
  • 1 tsp. instant coffee granules mixed with 2 TBL hot water
  • 1/2 tsp. vanilla
  • 1/3 cup semisweet chocolate chips
  • 1/3 cup dried tart cherries
  • 3/4 cup powdered sugar
  1. Whisk flour, sugar, baking powder and salt together in a bowl. Melt butter in a second small bowl in a microwave or a small saucepan over low heat. Add cocoa to melted butter, whisking until smooth. Stir in the egg, coffee mixture, and vanilla, fully blanding in each one before adding the next. Stir in chocolate mixture into flour mixture just until combined. Fold chocolate chips and cherries into the dough until evenly distributed. Shape into generous 2" balls using a #4 cookie scoop or a heaping tablespoon measure.
  2. Roll balls in powdered sugar two times, then arrange on prepared baking sheets, spacing 2" apart. Bake for 12-14 minutes, or until cookies are cracked, yet still soft; do not overbake. Let cookies cool on the pan for 5 minutes, then transfer to a rack.
  3. This recipe can be doubled successfully and freeze well.
Added this cookie to my Christmas cookie platter this year and they are to die for if you are a chocoholic. They have a chewey texture like a rich brownie and have the hint of cherry and more chocolate surprises as you bite into it. The recipe is from Cuisine at Home Holiday Cookies. Sue's Notes: Do not overcook these cookies. When you see the cracks and the tops look like they are not cooked, then they are done....just like making brownies. I used dark chocolate chips....Yummo