Black Forest Cocoa Crinkle Cookies

Black Forest Cocoa Crinkle Cookies
Recipe type: Cookie
Prep time: 
Cook time: 
Total time: 
Serves: 48
  • ¼ cup hot water
  • 2 tsp instant coffee crystals
  • 2 eggs
  • 1½ cups white sugar
  • ⅔ cup unsweetened cocoa
  • 1 stick butter, melted
  • 1½ tsp baking powder
  • 1½ tsp vanilla
  • ½ tsp salt
  • 1½ cups all purpose flour
  • 1 cup miniature semisweet chocolate chips
  • ⅔ cup dried tart cherries, finely chopped
  • ⅔ cup powdered sugar
  1. In a small bowl combine the hot water and instant coffee crystals, stir until dissolved. Set aside.
  2. In a large bowl combine the coffee mixture, eggs, sugar, cocoa, butter, baking powder, vanilla and salt. Mix together until fully blended.
  3. Stir the flour into the mixture thoroughly.
  4. Add the chocolate chips and cherries and mix together.
  5. Cover and chill for at least 2 hours, or up to 24 hours.
  6. Preheat oven to 350 degrees F
  7. Place powdered sugar in a small bowl or bag.
  8. Shape chilled dough into 1" balls; roll balls in powdered sugar until coated.
  9. Place balls 1" apart on cookie sheet and bake 12-15 minutes. Cookies will appear dry on top and may crack.
  10. Cool on sheet 1 minute and transfer to wire rack.

If you have access to blends of cocoa, try using one of them instead of the cocoa in this recipe. I have used a cocoa/cinnamon blend in these as well as a cocoa/cayenne pepper blend, both providing an unexpectedly multiflavored cookie.

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