These soft, chewy, and fudgy black forest cookies are a chocolate lovers dream! To get the dramatic “crinkle” make sure that you roll the balls in powdered sugar not once, but twice. As these powdered sugar covered balls of dough bake, they spread making cracks in the surface that reveal the soft chocolate cookie underneath. These scrumptious cookies speckled with tart cherries, chunks of chocolate, and encased in a coating of powered sugar make them irresistible. 😉
Black Forest Crinkle Cookies
- 3/4 cup all-purpose flour
- 3/4 cup sugar
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter
- 1/3 cup cocoa powder (not Dutch process)
- 1 egg
- 1 teaspoon espresso powder, mixed with 2 tablespoons hot water
- 1/2 teaspoon vanilla extract
- 1/3 cup semi-sweet mini chocolate chips
- 1/3 cup dried tart cherries (1.5 ounces)
- 3/4 cup sifted powdered sugar
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- Whisk together flour, sugar, baking powder and salt together in a bowl.
- Melt butter in a second small bowl in a microwave or a small saucepan over low heat.
- Add cocoa to melted butter, whisking until smooth. Stir in the egg, espresso mixture, and vanilla, fully blending in each one before adding the next.
- Stir chocolate mixture into flour mixture just until combined.
- Fold chocolate chips and cherries into the dough until evenly distributed. Shape into generous 2 inch balls using a cookie scoop or a heaping tablespoon measure.
- Roll balls in powdered sugar two times, then arrange on prepared baking sheets, spacing 2 inches apart.
- Bake for 12 – 14 minutes or until cookies are cracked, yet still soft, do not overbake.
- Let cookies cool on the pan for 5 minutes, then transfer to a rack.
Looking for more Christmas cookies to bake? Click here! 🙂
Source: Taste of Home Fall Baking 2010