Ginger Chocolate Cherry Cookies

A cookie recipe perfect if you’re looking for something new and different. If you’re attending a holiday cookie exchange party, or just want some amazingly delicious cookies to enjoy, these have to be at the top of your list. Crisp around the edges, with soft centers, these Ginger Chocolate Cherry Cookies are studded with melty chocolate chunks and chewy dried cherries. A flavor bomb to be sure, each bite is a super satisfying textural experience, too. Let’s do these cookies!

These cookies are such a wonderful combination of gooey chocolate, tart cherries and warm gingerbread. The dough comes together really simply in one bowl.

¾ cup Turbinado Sugar

¾ cup (150g.) Granulated Sugar

6 Tbsp. (85g.) Unsalted Butter, melted and warm

2 Tbsp. (23g.) Grapeseed Oil, or other neutral oil

2 Tbsp. Dutch-Process Cocoa Powder

2 tsp. Ground Ginger

1 tsp. Ground Cinnamon

½ tsp. Grated Nutmeg

¼ tsp. Ground Cloves

¾ tsp. Fine Sea Salt

¼ cup (75g.) Unsulfured Molasses

1 Large Egg

1¾ cups (225g.) All-Purpose Flour

1¾ tsp. Baking Soda

1 cup (166g.) Roughly Chopped Milk Chocolate Bar, or any combination of dark and milk chocolate equaling 1 cup

¾ cup (120g.) Dried Cherries (or Cranberries), roughly chopped

Note: Ingredients may have been altered from the original.

Directions at djalalicooks.com

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