BLACK FOREST CRINKLE COOKIES

By cecelia26_

Ingredients

• 1 1/2 cup all-purpose flour
• 1 1/2 cup sugar
• 1 1/2 teaspoon baking powder
• pinch of salt
• 1/2 cup (1 stick) unsalted butter
• 2/3 cup cocoa powder (not Dutch process)
• 2 eggs
• 1 teaspoon instant coffee granules
• 1 teaspoon vanilla extract
• 1 cup semi-sweet or milk chocolate chips
• 1 cup dried tart cherries (1.5 ounces)
• 1/2 granulated sugar
• 1/2 to 1 cup sifted powdered sugar

Details

Adapted from barbarabakes.com

Preparation

Step 1

Whisk together 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 eggs, instant coffee granules and vanilla extract, fully blending in each one before adding the next.
Stir chocolate mixture into flour mixture just until combined.
Fold chocolate chips and cherries into the dough until evenly distributed. Chill dough.
Preheat oven to 350 degrees. Line baking sheets with parchment paper. Shape dough into generous 2 inch balls using a cookie scoop or a heaping tablespoon measure. Roll balls in granulated sugar, then roll balls in powdered sugar (use lots of powdered sugar). Place on prepared baking sheets, spacing 2 inches apart.
Bake for 12 – 14 minutes or until cookies are cracked, yet still soft, do not overbake. (Cookies look a bit uncooked even when they're done.)
Let cookies cool on the pan for 5 minutes, then transfer to a rack.