Cocoa powder, cocoa nibs, dried cherries, and white chocolate chips come together in a rich, tender cookie that’s as easy to make as traditional chocolate-chip cookies.
- 1 1/2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/4 tsp. baking soda
- 7 oz. (14 Tbs.) unsalted butter, softened
- 1 cup plus 2 Tbs. sugar
- 3 Tbs. strong coffee or espresso
- 1 1/2 cups dried cherries
- 1 cup white chocolate chips
- 1/2 cup cocoa nibs
1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. Sift together flour, cocoa powder, and baking soda in large bowl.
3. Cream butter and sugar in separate bowl with electric mixer. Add coffee, and beat until smooth. Beat in flour mixture. Stir in cherries, chocolate chips, and cocoa nibs.
4. Use 1-oz. (2 Tbs.) ice cream or cookie scoop to shape dough into balls, and place on baking sheet 2 inches apart. Flatten cookies, then bake 8 to 12 minutes, or until centers look dry. Cool on baking sheets, then transfer to storage container.
- Calories: 151
- Carbohydrate Content: 20 g
- Cholesterol Content: 12 mg
- Fat Content: 8 g
- Fiber Content: 3 g
- Protein Content: 1 g
- Saturated Fat Content: 5 g
- Sodium Content: 17 mg
- Sugar Content: 12 g