Double Chocolate Cherry Cookies

Chocolate and cherry has always been a favorite combo of mine and these cookies did not disappoint. The addition of the espresso powder really deepens the richness of the chocolate flavor - so if you have some, try it! If not, they will still taste great. 

I made my cookies with all vegan ingredients. I have not made them the other way, but I am assuming they will also turn out great. I listed both vegan and regular ingredients for you. You're welcome. Enjoy! 

• 1 cup butter OR vegan butter (for vegan butter I like Country Crock with Avocado Oil or Earth Balance)
• 1 1/2 cups of white sugar
• 2 eggs OR 2 flax "eggs" (2 Tbl ground flax + 5 Tbl water, wait 10 min to firm up)
• 1/4 cup milk OR plant milk (I used oat milk, but almond, rice or soy would be fine)
• 1 tsp vanilla extract
• 1 tsp espresso powder (optional, but this gives a really rich flavor to the cookies)
• 3/4 cup of unsweetened cocoa powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 cups all-purpose flour (or you can use GF flour, if you like. I prefer King Arthur GF flour)
• 1 cup dried cherries (not craisins)
• 1 1/2 cups semi-sweet chocolate chips (for vegan I like Enjoy Life or Trader Joe's makes a great vegan chocolate chip)

Preheat oven to 350F 

*If you are making flax "eggs" make them now so they have time to set. In a small bowl combine 2 Tbl ground flaxseed with 5 Tbl water. Let that sit for about 10 minutes to firm. 

In a large mixing bowl combine softened butter (or vegan butter) and sugar. Add eggs (or flax "eggs") and mix. Next add the milk (or plant milk) and vanilla extract. If using espresso powder, add now. Carefully add the unsweetened cocoa powder - stir slowly to incorporate - it can get messy! Add baking soda, salt and flour. Mix well. Finally fold in the dried cherries and chocolate chips. 

If you have time chill the dough in the fridge for 15 to 30 minutes. Trust me on this. Chilling the dough enhances the flavor, creates a better texture and keeps the cookies from spreading too much. 

When ready, scoop cookies onto a parchment lined baking sheet. Bake for 9 - 11 minutes. I usually bake my cookies on the lower end of the suggested time. Also check around 8 minutes  - everyone's oven is different and cookies continue to firm up on the hot baking sheet even after they have been out of the oven.

Enjoy!