Ingredients Jump to Instructions ↓

  1. 3/4 cup all-purpose flour

  2. 3/4 cup sugar

  3. 3/4 teaspoon baking powder

  4. 1/4 teaspoon table salt

  5. 4 tablespoons butter , melted

  6. 1/3 cup cocoa powder (not Dutch process)

  7. 1 egg

  8. 1 teaspoon instant coffee granules , mixed with

  9. 2 tablespoons hot water

  10. 1/2 teaspoon vanilla extract

  11. 1/3 cup semi-sweet chocolate chips

  12. 1/3 cup dried tart cherry

  13. 3/4 cup powdered sugar

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F.

  2. Line two baking sheets with parchment paper.

  3. Whisk together flour, sugar, baking powder and salt together in a bowl.

  4. Melt butter in a second small bowl in a microwave or a small saucepan over low heat.

  5. Add cocoa to melted butter, whisking until smooth. Stir in the egg, coffee mixture, and vanilla, fully blending in each one before adding the next.

  6. Stir chocolate mixture into flour mixture just until combined.

  7. Fold chocolate chips and cherries into the dough until evenly distributed. Shape into generous 2 inch balls using a cookie scoop or a heaping tablespoon measure.

  8. Roll balls in powdered sugar two times, then arrange on prepared baking sheets, spacing 2 inches apart.

  9. Bake for 12 - 14 minutes or until cookies are cracked, yet still soft, do not overbake.

  10. Let cookies cool on the pan for 5 minutes, then transfer to a rack.


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