Black Forest Chocolate Crinkle Cookies

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 the 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 if you don’t want to use that many pans.

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 adapted from Better Homes and Gardens: 100 Best Cookies