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Chewy, chocolaty cookies with tart cherries for contrast.

Chocolate Cherry Crackles

¾         cup unsweetened cocoa (preferably Dutch process)

2¼       cups unbleached, all-purpose flour

2          teaspoons baking powder

1/4       teaspoon baking soda

½         teaspoon salt

1/2         cup unsalted butter, melted

2¼       cups granulated sugar

4          large eggs

1          tablespoon pure vanilla extract

1          cup mini chocolate morsels

1          cup dried tart cherries

1          cup confectioners’ sugar, sifted



Place the cocoa, flour, baking powder, baking soda and salt in a small bowl. Stir ingredients together with a wooden spoon to aerate and blend dry ingredients.

Place the melted butter and sugar in the Cuisinart™ mixing bowl. Insert the flat mixing paddle. Turn to speed 3. 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 and almond extracts. Beat until smooth and creamy, about 30 seconds. Scrape 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. Decrease to speed 2. Add chocolate morsels and cherries and mix 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, immediately dropping each, one at a time, into the bowl of confectioners' sugar. Toss to fully coat and arrange on baking sheets 1 inch apart. 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 80 cookies

Nutritional information per serving

No nutrition information available

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