Ingredients
Equipment
Method
Step‑by‑Step Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large mixing bowl, combine melted unsalted butter (or coconut oil) with granulated sugar. Blend until smooth and creamy.
- Beat in eggs and vanilla extract until fully incorporated and the batter is glossy.
- Sift together cocoa powder, flour, baking powder, and salt. Gradually add this to the wet mixture, stirring gently.
- Fold in chopped dried cherries and optional mini chocolate chips until evenly distributed.
- Scoop the dough and roll into balls, then roll each ball in powdered sugar until completely covered.
- Place rolled dough balls on the baking sheets, spaced about 2 inches apart.
- Bake for 10-12 minutes until edges are set and tops have a crackled appearance.
- Let cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack.
- Store leftovers in an airtight container at room temperature for up to a week.
Nutrition
Notes
For best results, do not over-bake. Cookies should look slightly undercooked in the center to remain fudgy.