DOUBLE CHOCOLATE CHERRY ESPRESSO COOKIES

OK, these are THE COOKIES! I have been making them for a few years now and it is safe to say that they are my favorite. Once you take a bite you will fall in love because (a) you are a chocolate lover or (b) you will be converted.

I don't know what it is about chocolate, it always tastes better the day after it bakes. So my advice is to wait a day if you can or better yet put in some plastic baggies and freeze. In my house, they go straight to the freezer; I always have a frozen supply to give me a chocolate fix whenever I need it! I don't even take the time to thaw...just eat it frozen.

Most importantly, do not over bake these cookies. They over bake quick and dry-out even faster. I put them on a cooling rack as soon as they are firm enough on the outside but still gooey in the middle.

The rich chocolate and tart cherries compliment each other so well in this recipe you have to try it!

DOUBLE CHOCOLATE-CHERRY ESPRESSO COOKIES
Adapted from Faith Ford
Makes 2 Dozen

1 Tablespoon instant espresso powder
1 Tablespoon boiling water
1 cup flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
2/3 cup granulated sugar
1/4 cup packed dark brown sugar
1 egg, at room temperature
1/4 teaspoon vanilla extract
3/4 cup dried cherries, chopped
3/4 cup semi-sweet chocolate chips

Preheat oven to 350 degrees. Prepare cookie sheets lined with parchment paper.
Boil water and mix with instant espresso powder, reserve.
In a small bowl, whisk together flour, cocoa powder, baking soda and salt and reserve.

In a large bowl, using an electric mixer on medium-high speed, beat butter and granulated sugar until creamy, about 2 minutes. Add dark brown sugar and beat an additional 30 seconds.

Add egg, beat until incorporated. Add vanilla extract and reserved espresso mixture and beat until incorporated. Reduce speed to low, add flour mixture and mix until just incorporated.

Stir in cherries and chocolate chips.

Using a medium 1-inch cookie scoop (approx 2 Tablespoons) drop cookie dough on prepared baking sheets, spacing dough 2 inches apart.

Bake for about 8 minutes; because cookie is very dark, it's difficult to tell when they are done...don't over bake, they will taste better and be soft if you under bake. They should still be soft in the middle but firm enough on the outside to hold shape. Transfer them to cooling rack.


PRINTABLE RECIPE