These cookies are fairly decadent and rich with chocolate, cherries, and sugar. This recipe has been adapted from a Cooking Light recipe from years ago. I have made in gluten-free, removed the egg, and cut back on the butter.
One thing I have noticed a lot of recently is the addition of baking soda in recipes that have no acid in them, like these cookies. To my knowledge, baking soda needs an acid to react. Since my wife's taste buds are sensitive to baking soda, I try to leave it out, especially when there's no acid to make it worthwhile.
Chewy Chocolate-Cherry Cookies
Ingredients
1 c gluten-free flour blend (rice based blend is best)
⅓ c unsweetened cocoa
¾ t baking powder
¼ t salt
1 c sugar
¼ c butter, softened
1 t vanilla extract
1 flax seed "egg"
⅔ c dried cherries
3 T semisweet chocolate chips
Steps
1. Preheat oven to 350°.
2. Combine flour, cocoa, baking powder, and salt, stirring with a whisk. Place sugar and butter in a large bowl; beat with a mixer on high speed until well blended. Add vanilla and "egg"; beat well. With mixer on low speed, gradually add flour mixture. Beat until just combined. Fold in the cherries and chocolate chips.
3. Drop by tablespoonfuls 2 inches apart on a cookie sheet coated with cooking spray. Bake for 12 minutes or until set. Remove from oven; cool on pan 5 minutes. Remove from pans; cool completely on wire racks.
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