– 2 ⅔ cups All-purpose flour – ½ cup Unsweetened cocoa powder – ½ teaspoon Baking powder – ½ teaspoon Baking soda – 1 teaspoon Salt – 1 cup Unsalted butter melted and cooled – 1 cup Brown sugar packed light or dark – ½ cup White granulated sugar – 1 teaspoon Pure vanilla extract – 2 Large eggs room temperature – Cane sugar or regular white granulated sugar for rolling the cookie – 1 lb Cherries fresh or frozen – ½ cup White granulated sugar – 1 tablespoon Cornstarch – 1 tablespoon Water
Start this before cookies. Add cherries (pitted first!), sugar, cornstarch, and water to a medium saucepan over medium heat.Heat splits cherries open and softens them.
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This takes longer if frozen. Mix to gently thicken sauce. Mash some cherries with a wooden spoon.Remove heat and let cool.
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Sift flour, cocoa powder, baking powder, baking soda, and salt in a medium basin. Set aside.Mix melted butter (cool to room temperature before using), brown sugar, sugar, vanilla, and eggs in a large bowl. Combine with whisk.
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Stir in the dry ingredients with a rubber spatula until barely mixed.Heat the oven to 350°F. Parchment two cookie sheets. Let cookie dough remain in basin while oven preheats before scooping.
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Large cookie scoop, 3 tablespoons. Put cane sugar (white sugar) in a bowl. Sugar-roll cookie dough balls.Use 6 cookie dough balls per sheet. Press a hole into cookies with a ⅛ cup or spice jar back.
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Bake sheets individually for 13-15 minutes.Press the ⅛ cup into the cookies again. Leave it on the hot pans for 5 minutes. Cool fully on a rack.Scoop ⅛ cup cherry filling onto cookies.
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