Black Forest Crinkle Cookies

These cookies are
super
super
super
good.
I'm not sure what else to say, really. They're delicious. They're wonderful.

I left out the coffee granules but you could try it either way. Part of what makes these cookies so pretty is a double-roll in powdered sugar prior to baking so that when they crack the crinkles are well-defined. But personally I think one roll makes them pretty enough, and I'd rather use my calories to eat another cookie than to consume more powdered sugar.

I love trying new recipes so much that I rarely make the same one twice. But these little devils are on my very short list of cookies I will make again and again. Yum!

3/4 cup all-purpose flour
3/4 cup granulated sugar
3/4 tsp baking powder
1/4 tsp salt
4 T (1/2 stick) unsalted butter
1/3 cup unsweetened cocoa powder (not Dutch process)
1 egg
(1 tsp instant coffee granules mixed with 2 T hot water)
1/2 tsp vanilla extract
1/3 cup semisweet chocolate chips
1/3 cup dried tart cherries (1.5 oz.)
3/4 cup sifted powdered sugar

1. Preheat oven to 350. Line two baking sheets with parchment or silicone.

2. Stir flour, sugar, baking powder, and salt together in a bowl. Melt butter in a second bowl in microwave or over low heat.

3. Add cocoa to butter, whisking until smooth. Stir in egg, coffee mixture, and vanilla, fully blending in each one before adding the next. Stir in flour mixture into cocoa mixture just until combined.

4. Fold chocolate chips and cherries into dough until evenly distributed. Shape into generous 1-inch balls (I use my trusty cookie scoop.)

5. Roll balls in powdered sugar once or twice, then arrange on prepared baking sheets, spacing 2 inches apart. Bake for 12 to 14 minutes, or until cookies are cracked, yet still soft - do not overbake. Let cool on pan for 5 minutes, then transfer to rack to cool. Makes about 2 dozen

from Cuisine at Home Holiday Cookies magazine, 2008