Ingredients:

  • 1 cup (125g) all-purpose flour
  • 0.5 cup (45g) Dutch-processed cocoa powder
  • 0.75 cup (150g) granulated sugar
  • 0.25 cup (60ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 tsp baking powder
  • 0.25 tsp baking soda
  • 0.25 tsp fine sea salt
  • 1 tsp vanilla extract
  • 0.25 tsp almond extract
  • 0.5 cup (100g) maraschino cherries, drained, patted dry, and chopped
  • 0.25 cup (50g) granulated sugar for coating
  • 0.5 cup (60g) powdered sugar, sifted

Instructions:

  1. Whisk dry ingredients. Sift the 125g flour, 45g cocoa, 1 tsp baking powder, 0.25 tsp baking soda, and 0.25 tsp salt into a bowl.
  2. Mix wet ingredients. In a separate bowl, whisk 60ml oil, 150g granulated sugar, 2 eggs, 1 tsp vanilla, and 0.25 tsp almond extract until the mixture looks glossy and smooth.
  3. Combine. Gradually fold the dry ingredients into the wet. Use a spatula to scrape the bottom.
  4. Fold in cherries. Add the dried cherries and stir gently. The dough will be very soft and tacky.
  5. The long chill. Cover the bowl tightly and refrigerate for at least 2 hours.
  6. Prep the oven. Preheat to 350°F (180°C) and line your sheets. Set out two small bowls: one with the coating granulated sugar and one with sifted powdered sugar.
  7. Scoop and roll. Take about 1 tablespoon of dough (25g). Roll into a ball, then roll in granulated sugar, then heavily coat in powdered sugar.
  8. Space them out. Place on the sheet about 2 inches apart.
  9. Bake. Cook for 10 minutes until the cracks are set and the centers look slightly underdone.