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Chewy, chocolaty cookies with tart cherries for contrast.

Chocolate Cherry Crackles (3 dozen)

1/2       cup unsweetened cocoa (preferably Dutch process)

1½       cups unbleached, all-purpose flour

1½       teaspoons baking powder

1/4       teaspoon baking soda

¼         teaspoon salt

4          tablespoons (1/2 stick) unsalted butter, melted and cooled slightly

1½       cups granulated sugar

3          large eggs

2          teaspoon pure vanilla extract

1/2       cup mini chocolate morsels

1/2         cup dried tart cherries

1/2          cup confectioners’ sugar, sifted


Put the cocoa, flour, baking powder, baking soda and salt in a small bowl. Whisk to combine.

Put the melted butter and sugar in the Cuisinart™ mixing bowl. Insert the flat mixing paddle. Turn to speed 4. Mix ingredients until smooth, about 30 seconds. With stand mixer running on speed 3, add the eggs, one at a time, beating for 10 seconds after each egg is added, and then add vanilla. Beat until smooth and creamy on Speed 3, 30 seconds. Scrape the bowl and paddle. Press the Fold button to mix in the dry ingredients in 2 additions. Mix on speed 3 for 1 minute until thick and creamy. Add chocolate morsels and cherries, and mix on speed 2 until just blended, 15 to 20 seconds.

Preheat oven to 350ºF. Line baking sheets with parchment paper. Put the confectioners' sugar into a medium mixing bowl. Shape dough into 1-inch balls (a scoop works best for this). Transfer one at a time to the bowl of confectioners' sugar, tossing to fully coat. Arrange on baking sheets 1 inch apart and repeat with remaining dough. Bake for about 12 to 15 minutes until tops appear crackled. Cool on sheets 2 minutes, then transfer to wire racks to cool completely.


Servings: Makes about 36 cookies

Nutritional information per serving

No nutrition information available

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