Prep Time
25 min
Cook Time
12 min
Yields
40 servings
Moist, cakey cookies richly, deeply chocolatey and laced with chunks of candied cherries.
Courtesy of Jennifer Low.
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ingredients
⅓
cup (75 mL) unsalted butter, melted and cooled to room temp.
1
cup (250 mL) sugar
2
eggs
1 ½
tsp (7 mL) vanilla extract
½
cup (125 mL) plus 2 tbsp (30 mL) unsweetened cocoa powder, sifted
1 ½
cup (375 mL) all-purpose flour
1
tsp (5 mL) baking powder
pinch salt
⅔
cup (150 mL) coarsely chopped dark chocolate or chocolate chips (5 oz./150 g)
⅔
cup (150 mL) coarsely chopped candied cherries (5 oz./150 g)
¾
cup (175 mL) icing sugar, sifted
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directions
Step 1
Preheat oven to 350 F (180 C). Line 2 baking sheets with parchment paper.
Step 2
In large bowl, using wooden spoon, mix melted butter, sugar, eggs and vanilla until smooth. Blend in cocoa powder, flour, baking powder and salt. Mix in chocolate and cherries.
Step 3
Roll dough into 1 1/4-inch (3-cm) balls. Roll in icing sugar, shaking off excess. Place 2 inches apart on lined sheets.
Step 4
Bake on middle racks of oven 12 minutes, until cookies develop cracks on surface. Cool completely on sheets. Makes 40 Chocolate-Cherry Crackles.