36
Chewy, chocolaty cookies with tart cherries for contrast.
chocolate
cherr y crackles
Place the cocoa, fl our, baking powder, and salt in a
small bowl. Stir ingredients together with a wooden
spoon to aerate and blend dry ingredients.
Place the melted butter and sugar in the Cuisinart
™
mixing bowl. Insert the fl at mixing paddle. Turn to
speed 3. Mix ingredients until smooth, about 30
seconds. With stand mixer running on speed 3, add the
eggs, one at a time, beating for 10 seconds after each
egg is added, and then add vanilla and almond
extracts. Beat until smooth and creamy, about 30
seconds. Scrape bowl and paddle. Press the Fold
button to mix in the dry ingredients in 2 additions. Mix
until just combined, about 30 seconds. Mix on speed 3
for 1 minute until thick and creamy. Decrease to speed
2. Add chocolate morsels and cherries and mix until
just blended, 15 to 20 seconds.
Preheat oven to 350ºF. Line baking sheets with parch-
ment or nonstick baking liners. Shape dough into 1-inch
balls, coat generously in confectioners’ sugar, and
arrange on baking sheets 1 inch apart. Bake for about
12 minutes until tops appear crackled. Cool on sheets 2
minutes, then transfer to wire racks to cool completely.
¾
cup plus 1 tablespoon
unsweetened
cocoa
(preferably Dutch process)
2¼ cups unbleached, all-purpose fl our
2
teaspoons baking powder
½ teaspoon
salt
¾
cup plus 1 tablespoon unsalted
butter,
melted
2¼ cups granulated sugar
4 large
eggs
1
tablespoon pure vanilla extract
1
teaspoon pure almond extract
1
cup mini chocolate morsels
1
cup dried tart cherries
1
cup confectioners’ sugar, sifted
Makes about 80 cookies