I have a theory, if you add fruit to chocolate, it becomes healthy. Period. And, I also think that if you add
fruit to a cookie, it has negative calories. So, basically, if you eat a cookie with fruit in it, you are burning calories. Now, I want to stress that this is just MY THEORY, I have no scientific proof, I am not a nutritionist, so I really have no evidence for this theory, but it makes sense to me, so, my blog, my rules. This cookie has no calories, and actually makes you burn calories by eating them.
I love chocolate paired with cherries. My mother in law loves chocolate and cherries, a Christmas can not go by with out us giving her a box of those chocolate covered cherries. My dad, he is allergic to cherries, he breaks out in hives and gets all kinds of sick. Do you know how many things have cherries in them? Not fun at all. Now, here is a fun twist, my mother in law is not a fan of dark chocolate, but, my dad loves dark chocolate.
I am a big fan of dark chocolate, the darker the better. I love cherries, the tarter the better.I am also a big fan of dried fruit, the strong, concentrated flavor is like a little dance on my taste buds. I could eat dried cranberries all day long. I know a lot of people like chocolate and raspberries paired together, but sadly, I am allergic to raspberries. I love these cookies, but unfortunately, neither my mother in law or dad can eat them, so I was forced to eat them all myself. A bloggers life is hard ya'll.
The chewiness of the dried cherries add a nice texture and chew to the cookies...so really...they are perfect for Valentine's Day. Dark Chocolate, tartness, and sweet powdered sugar coating, these are sure to gain you some bonus love this year!
Chocolate Cherry Crackle Cookies
- 1-1/2 cups all-purpose flour
- 1-1/2 cups sugar
- 1-1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 6 tablespoons unsalted butter, melted, cooled to room temperature
- 3/4 cup cocoa powder, I use Hershey's Special Dark chocolate
- 3 large eggs
- 1 teaspoon vanilla
- 1 cup dried cherries, chopped
- 3/4 cup powder sugar, for coating
- In a large bowl, combine flour, sugar baking powder and salt, mix to combine, set
- Scrape melted and cooled butter into a smaller bowl and add cocoa powder, stir until combined well and no lumps remain. Mix vanilla with eggs, then whisk into cocoa butter mixtures.
- Add wet mixture to the flour mixture and mix thoroughly, by hand with a rubber spatula. The mixture might seem a little dry, but keep mixing, pressing and folding the mixture until it is thoroughly combined, and forms a thick, brownie like mixture. Fold in cherries. Cover bowl and refrigerate for at least 30 minutes.
- Preheat oven to 350 degrees. Prepare cookies sheets either using a Silpat, Parchment Paper, or lightly spay with non-stick spray.
- Pour powdered sugar in a shallow, and stir to remove any lumps. Using a 2 tablespoon cookie scoop, form dough into balls and then roll in powdered sugar until completely coated. Place on cookie sheets, 1-1/2 to 2 inches apart.
- Bake for 12-14 minutes. The cookies will spread, puff and crack on the tops. The longer you bake them the crisper they will be. Let cool on cookie sheet for 10 minutes before using a spatula to move to a cooling rack to cool completely. Store in a covered container.
I hope you will give these cookies a try, and let me know what you think. Are you a fan of dark chocolate, or would you rather have a sweet milk chocolate. Dried fruit, fan or not? Give me some feedback, chocolate and fruit, yes or no?
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