COCOA-CHERRY GINGER COOKIES

Ingredients

• 1/2 Cup Turbinado Sugar
• 3/4 Cup Sugar
• 6 Tablespoons Butter
  • Melted and Warm
• 2 Tablespoons Oil
• 2 Tablespoons Cocoa Powder
• 2 1/4 Teaspoons Ginger
• 1 Teaspoon Cinnamon
• 1/2 Teaspoon Nutmeg
• 1/4 Teaspoon Cloves
• 3/4 Teaspoon Salt
• 1/4 Cup Molasses
• 1 Large Egg
• 1 3/4 Cups Flour
• 1 3/4 Teaspoons Baking Soda
• 1 Cup Milk Chocolate
  • Roughly Chopped
• 1/2 Cup Dried Cherries
  • Roughly Chopped
• 2 Tablespoons Cherry Jam
  • Optional

Directions

1. Preheat oven to 325 degrees and line 2 sheet pans with parchment paper.
   
   
2. Put turbinado sugar in a shallow bowl and set aside
   
   
3. In the bowl of a stand mixer, add sugar, butter, oil, cocoa powder, ginger, cinnamon, nutmeg, cloves and salt and whisk to combine.
   
   
4. Add the molasses and egg to the bowl and whisk until smooth.
   
   
5. Add the flour and baking soda and stir with a rubber spatula until a few streaks of flour remain.
   
   
6. Add the chocolate and cherries (and cherry jam) and stir until well-combined and flour is no longer streaky.
   
   
7. Portion the cookies into 24 balls and roll them in the turbinado sugar and place them on baking sheets.
   
   
8. Bake 14-18 minutes, until crackly on top but soft in the center.
   
   
9. Allow to cool completely on the baking sheets.

Notes:
Let them cool completely on the baking sheet to finish cooking. This will make them very soft!