Chocolate, Cookies, Desserts, Holidays

Black Forest Chocolate Crinkle Cookies

December 12, 2011
One of the best parts of being a food blogger is being part of a community.  I get to be apart of this amazing world where everyone loves food as much as I do.  And not only do they love food, but they like sharing this passion with others!  
I wasn’t part of a sorority in college.  I didn’t play any sports.  I wasn’t involved in any extra-circular activities.  So now that I’ve grown up and am in the real world, it’s nice to finally be able to be a part of something.  In some sense I’ve been itching to meet others that share my same interests and now I get to do that – by being a food blogger and interacting with others through food!
One of the advantages of being a part of this wonderful community is being able to participate in fun blogging activities.   The most recent was The Great Food Blogger Cookie Swap 2011 {hosted by being hosted by Lindsay from Love and Olive Oil and Julie from The Little Kitchen}.  This involved sending 1 dozen cookies to 3 different bloggers, and getting the same in return.  So I got a total of 3-dozen cookies all in time for Christmas.  How good does that sound?!  Pretty amazing right.
I received cookies from Carroll at Vanilla Lemonade, Amanda at An Organic Process, and from The Dessert Pocket.  All the cookies I received were truly fantastic!  It was so fun getting them in the mail.  I wish I could receive packages of good food every day :).  
I sent cookies to Hilary at Baking Bad, Jilian at DNA and Dessert, and Carrie from Bakeaholic Mama.

The cookies I sent these ladies were Black Forest Chocolate Crinkle Cookies.  I have wanted to make Crinkle Cookies for quite some time and I thought that this was the perfect time.  I {of course} wanted to send cookies that were both pretty to look at and tasted great, and these fit that description perfectly. 

What’s great about these cookies is that they are a spin on the traditional Crackle Cookies.  Instead of being just a chocolate cookie covered in powdered sugar, they have dried cherries and chocolate chips inside.  The addition of cherries is what gives these cookies their special Black Forest flavor. 
I’m happy that I made these cookies for this Food Blogger Cookie Swap.  They turned out soft, flavorful, and incredibly delicious.  One of my favorite cookies to date!  I like them so much that I’m making them again this weekend for our big Christmas party.  Enjoy 🙂
PS – If you are a Food Blogger and want to participate in The Great Food Blogger Cookie Swap 2012, you can sign up here.  Be sure to check out Love and Olive Oil and The Little Kitchen to see a complete list of who participated in the Cookie Swap {and to see their cookie recipes!}.

Black Forest Chocolate Cocoa Crinkles 
For Printable Recipe, Click here! 
Makes: About 55 Cookies

¼ cup Hot Water
2 teaspoons Instant Coffee
2 Eggs
1 ½ cups Sugar
2/3 cup Cocoa Powder
½ cup Unsalted Butter, Melted
1 ½ teaspoons Baking Powder
1 ½ teaspoons Pure Vanilla Extract
½ teaspoon Salt
1 ½ cups All Purpose Flour
2/3 cup Chocolate Chips
2/3 cup Dried Cherries, Chopped
½ cup Powdered Sugar

Place the hot water in a small bowl and stir in the instant coffee.  Continue stirring until the coffee dissolves.

In the bowl of a stand mixer, beat together coffee mixture, eggs, sugar, cocoa powder, melted butter, baking powder, vanilla, and salt.  With the mixer running on low speed, gradually add the flour until fully incorporated.  Stir in the chocolate chips and dried cherries.

Cover the bowl with plastic wrap and place it in the refrigerator to chill overnight.  If you don’t have a lot of time to chill the dough, make sure you place it in the refrigerator for at least 2 hours.

Once the dough has chilled, preheat the oven to 350 degrees F.  Line baking sheets with silicone mats or parchment paper; I used 5 baking sheets total so you will have to bake the cookies in batches.

Place the powdered sugar in a small bowl.  Using a small cookie scoop, scoop rounds of cookie dough into the palm of your hands.  Roll the dough into a ball and place it in the powdered sugar.  Coat the ball in powdered sugar and transfer it the prepared baking sheets.  Continue with the rest of the cookie dough.

Bake the cookies until they have set, about 10 minutes.  Allow the cookies to cool on the baking sheet for about 2 minutes and then transfer to a cooling rack to cool completely.  Serve and enjoy!

These cookies last up to 1 week in a sealed container.

Recipe from Better Homes and Gardens: 100 Best Cookies

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  • Joanne December 12, 2011 at 1:13 pm

    One of the perks of food blogging is DEFINITELY all of the other bloggers you get to meet!  (Case in point…)

    I love regular chocolate crackles but the dried cherries really kick them up a notch! Yum!

  • Melissa Maruca December 12, 2011 at 2:46 pm

    I didn’t get to try these either!!! QUIT HOLDING OUT ALL THE GOOD STUFF!
    I guess this means I am going to have to come over everyday and steal stuff for myself.

  • Kiri W. December 12, 2011 at 6:44 pm

    Wow, these sound great and look amazing in the black and white goodness! 🙂
    I loved the swap, and it was my first one, too! 🙂 So much fun, and I was so happy to hear my cookies arrived well and were liked. Too bad my batches got stolen…

  • Janet@FCTC December 12, 2011 at 6:52 pm

    Love these, Krissy! Crackle cookies are so good anyway and you just upped the ante with the cherries (I LOVE dried cherries) and the chips. YUMMY!!

  • Jillian @ DNA and Dessert December 12, 2011 at 9:42 pm

    I loved my dozen!  Thank you so much!  The wrapping was especially sweet and special.

  • Krissy's Creations December 13, 2011 at 5:08 pm

    SO glad you enjoyed them Jillian! 🙂

  • Krissy's Creations December 13, 2011 at 5:09 pm

    Stolen?!  Oh no! All 3 of them?

  • Krissy's Creations December 13, 2011 at 5:09 pm

    Yes it is!  So happy I was able to meet you Joanne 🙂

  • JulieD December 13, 2011 at 8:29 pm

    Your cookies look so tasty!! The cookie swap has been so fun! We’re ecstatic that so many people registered an had fun with it.

  • KimBee December 14, 2011 at 3:14 am

    I am crying that you didn’t get my name this year. Like bawling my little eyes out. These are precious.

  • Elyse @The Cultural Dish December 14, 2011 at 3:24 am

    What a great cookie for the swap! This was so much fun to participate in and I love your recipe! 

  • Krissy's Creations December 14, 2011 at 8:04 am

    Maybe next year 🙂

  • Joanna_giselle January 15, 2012 at 3:24 pm

    I made this recipe and though it tasted wonderful the cookies spread out while cooking and became very flat. Any idea of what I did wrong? I followed the recipe exactly so any advice would be helpful. Thanks.

  • Krissy's Creations January 16, 2012 at 3:35 am

    Hi Joanna,
    How long did you chill the cupcakes?  If they aren’t cold enough they won’t puff as much as they should.

  • Lisa82367 January 19, 2012 at 5:37 pm

    Do the cookies have any coffee flavor?  They look delicious, but my house is full of people who dislike the flavor of coffee.  🙂

  • Krissy's Creations January 19, 2012 at 5:49 pm

    These have no coffee flavor at all.  The coffee just enhances the chocolate flavor.  Enjoy 🙂

  • Mich F March 11, 2014 at 7:13 pm

    I made these last night. Think I left them in 2 minutes too long, but boy did they pop! I added kola essence instead of vanilla and it gave a tinge of red as well which looked great in the photos. Thank you for sharing 🙂