Small Batch Black Chocolate Cherry Cookies
Small Batch Chocolate Cherry Cookies are double chocolate cookies made with chocolate chips (or you can use chunks) and dried cherries. This version makes a little over a dozen.
Servings 14
Ingredients
- ½ cup all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup plus 1 cup divided use bittersweet chocolate chips (Ghirardelli)
- ¼ cup unsalted butter -- cut in small pieces
- ¼ cup sugar
- 2 tablespoons dark brown sugar -- packed
- 1 large egg
- ¾ cups dried cherries preferably tart of sour
Instructions
- Don't preheat the oven yet because the dough needs a quick chill.
- In a small bowl, stir together flour, cocoa, baking powder, and salt; set aside.
- Place the ¾ cup chocolate chips and butter in a large microwave-safe bowl. Heat on high for 30 seconds; stir and repeat until chocolate is melted. whisk in both sugars. If mixture seem very hot, let it cool for a few minutes, then stir in the egg.
- Stir in dry ingredients just until combined (do not overmix). Fold in chocolate chips and cherries; press plastic wrap onto surface of dough and refrigerate 30 to 45 minutes.
- Preheat oven to 350. Line two baking sheets with parchment paper or non-stick foil.
- Drop well-rounded tablespoons of dough, about 2 inches apart, onto prepared sheets. Bake just until edges are firm -- 11 to 13 minutes. Cool on baking sheets 1 to 2 minutes; transfer to a wire rack to cool completely.