Triple Chocolate Kahlua Cookies With Ginger And Cherries

• 1-1/2 cup All-purpose Flour
• 3/4 cups Dark Cocoa Powder
• 1 teaspoon Baking Soda
• 1 teaspoon Salt
• 1/2 cups Granulated Sugar
• 1 cup Brown Sugar
• 11 Tablespoons Unsalted Butter, Softened
• 1 whole Egg
• 1/2 cups Kahlua (mocha Liquor)
• 1 teaspoon Vanilla
• 1 cup Dark Chocolate Chips
• 1 cup Dried Cherries
• 1/4 cups Crystallized Ginger

1. Preheat oven to 375 degrees F.
2. Combine the flour, cocoa powder, baking soda, and salt in a bowl.
3. Using an electric mixer, cream both sugars with the butter until fluffy. Add in the egg, Kahlua, and vanilla; mix until smooth.
4. Slowly add the dry ingredients into the butter mixture until well combined. Then stir in the chocolate chips and cherries.
5. Use a cookie scoop to dollop 2-tablespoon portions of dough onto parchment paper-lined cookie sheets. Place the cookies 2 inches apart.
6. Sprinkle a pinch of chopped crystallized ginger over the top of each cookie.
7. Bake for 8-10 minutes. Cool on the cookie sheets 5 minutes before moving.

allpurpose, cocoa, baking soda, salt, sugar, brown sugar, butter, egg, kahlua, vanilla, chocolate chips, dried cherries, ubc

Taken from tastykitchen.com/recipes/desserts/triple-chocolate-kahlua-cookies-with-ginger-and-cherries/ (may not work)