Description
Delicious cherry chocolate crinkle cookies with a soft, chewy center and a crackled, sugary exterior.
Ingredients
Scale
- 1 ½ cups flour
- ¾ cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon Kosher salt
- 6 tablespoons unsalted butter melted
- 2 large eggs beaten
- ¾ cup mini semi-sweet chocolate chips
- 20 Maraschino cherries drained and quartered
- 1 tablespoon Maraschino cherry juice
- ½ cup confectioners’ sugar
Instructions
- Sift the flour, granulated sugar, cocoa powder, baking powder, and salt together into a medium bowl.
- Add the eggs and melted butter and mix until thoroughly combined.
- Mix in the chocolate chips, quartered cherries and cherry juice.
- Cover bowl with plastic wrap and refrigerate for two hours.
- Preheat oven to 325 degrees F. Prepare a baking sheet by lining it with parchment.
- Place the 1/2 cup confectioners’ sugar into a small bowl.
- Using a flat tablespoon of dough, roll into a ball and roll in confectioners’ sugar.
- Place covered dough balls onto prepared baking sheet about 1-inch apart.
- Bake for about 12 minutes, until cookies are puffy and crackled looking.
- Allow to cool on baking sheet until set, about 5 minutes before transferring to a wire rack to cool completely.
Notes
- For best results, chill the dough for the full two hours.
- Make sure the butter is melted but not hot.
- Don’t overbake the cookies. They should be soft in the center.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg