These not-too-sweet cookies taste just like the classic cake but with a wonderfully chewy, fudgy texture.


Preheat oven to 350°F (180°C).

In a medium bowl, whisk together flour, baking powder and salt.

In a large bowl, whisk together sugar, cocoa, oil, eggs and vanilla. Stir in flour mixture, cherries and chocolate chips.

Roll dough into 1 ½ tbsp balls and roll to coat in icing sugar. Place 12 balls on a parchment-lined baking sheet and bake in oven for 9-10 minutes or until puffed but cracks are still moist on the tops.

Repeat to make approximately 36 cookies. Let cool a few minutes before removing cookies to a cooling rack to cool completely.

Tip: Premade dough can be tightly wrapped and frozen for up to 2 weeks. Let thaw in the refrigerator before rolling and baking.

Tip: Baked cookies can be kept in a container at room temperature for up to 3 days.

Brought to you by: Egg Farmers of Ontario