Chewy Chocolate Cherry Cookies

These crinkly chocolate cookies start out with a meringue-like batter, but come out fudgy, rich, and chewy, not altogether dissimilar to a boxed brownie. They're studded with tart, dried cherries which happen to be Michigan's state fruit! Perfect for a sweet treat that reminisces summer memories in the Upper Peninsula.

Cook time: 25 minutes

Servings: 12

Ingredients

• 0 nonstick cooking spray
• 2 sheets parchment paper
• 3 large egg whites
• 1 teaspoon vanilla extract
• 2.5 cups confectioners' sugar
• 0.75 cup unsweetened cocoa powder
• 0.5 teaspoon kosher salt
• 0.25 teaspoon espresso powder optional
• 0.33 cup dried cherries
• 0.25 cup dark chocolate chips

Instructions

1. Preheat the oven to 350°F and arrange the racks so they are evenly spaced in the oven. Line two sheet pans with parchment paper and spray the parchment lightly with nonstick cooking spray.
2. Place the egg whites and vanilla in a large bowl and whisk until lightly frothy, about 15 seconds.
3. Add the confectioners' sugar, cocoa powder, salt, and espresso powder (if using) and whisk until incorporated. The batter will be very thick, almost like frosting.
4. With a wooden spoon, fold in the dried cherries and dark chocolate chips.
5. Spoon 6 (2-tablespoon) mounds of batter onto each prepared sheet pan, evenly spacing them, to form 12 cookies.
6. Bake the cookies until crackled on top and just set at the edges, 11 to 13 minutes. Let the cookies firm up as they cool. Cool completely on the pans before transferring to a plate.
7. Store cookies in a sealed container at room temperature for up to 3 days.