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(about 48 cookies)
In a small bowl combine the hot water and coffee crystals, stirring until coffee crystals are dissolved; set aside.
In a large bowl combine coffee mixture, eggs, granulated sugar, cocoa powder, butter, baking powder, vanilla, and salt. Beat with an electric mixer on medium speed until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour, the chocolate chips, and cherries. Cover; chill for 2 to 24 hours or until dough is easy to handle.
Preheat oven to 350°F. Line cookie sheets with parchment paper; set aside. Place powdered sugar in a small bowl. Shape dough into 1-inch balls; roll balls in powdered sugar to coat. Place balls 1 inch apart on prepared cookie sheets.
Bake for 10 to 12 minutes or until edges are set and tops are dry (do not overbake). Cool on cookie sheets for 1 minute. Transfer to wire racks; cool.