I love the chocolate and cherry flavors together, especially those little chocolate covered cherries you find in the store this time of year. These cookies have all those flavors without being so sweet.
These are the classic crinkle that shows the powdered sugar and the cracks, but in these cookies cracks are good.
These cookies use a chocolate baking bar instead of cocoa powder. I think the chocolate bar gives a richer chocolate flavor too.
Chop one 4 oz unsweetened baking chocolate bar
Place in a microwave safe bowl and microwave in 30 second intervals until it is melted. Do not over heat.
Stir well and the last little bit will melt.
Add 2 cups sugar
2 teaspoons maraschino cherry juice
1/2 cup vegetable oil
4 eggs. Add them one at a time
Mix well.
2 teaspoons baking powder
1/2 teaspoon salt
2 cups all purpose flour. Mix well
12 maraschino cherries chopped. You can add more if you like lots of cherry.
Pour some powdered sugar into a bowl.
Scoop up a cookie and drop in the powdered sugar.
Place on a parchment lined cookie sheet. Place in a preheated 350 oven and bake for 10-12 minutes.
These are ready for the freezer.
These are still warm from the oven. They are so good warm.
Cherry Chocolate Crinkle Cookie Recipe
4 oz unsweetened baking chocolate melted
2 cups sugar
2 teaspoon maraschino cherry juice
1/2 cup vegetable oil
4 eggs
2 cups all purpose flour
2 teaspoon baking powder
1/2 teaspoon salt
12 maraschino cherries chopped
powdered sugar
Preheat oven to 350, bake for 10-12 minutes.
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