Cherry and Chocolate Cookies

Instructions

1. 1

   Line a baking sheet with parchment paper or a silicone mat.

2. 2

   In a bowl, soak the cherries in the hot water for 15 minutes. Drain and set aside.

3. 3

   In another bowl, combine the flour, cocoa powder, baking soda and salt. Set aside.

4. 4

   In a third bowl, cream the butter with the brown sugar and corn syrup. Add the eggs and beat until smooth. With a spatula, fold in the dry ingredients, chocolates and cherries.

5. 5

   With a small 30 ml (2 tbsp) ice cream scoop, form dough balls and place on the baking sheet. Freeze for 4 hours. Place the frozen cookie dough in a sealable plastic bag and keep in the freezer until ready to bake.

6. 6

   With the rack in the middle position, preheat the oven to 180 °C (350 °F). Place eight cookie dough balls on a baking sheet lined with parchment paper (or a silicone mat).

7. 7

   Bake for about 12 minutes or until the cookies are cooked on the edges but still very soft in the centre. Let cool on the baking sheet before removing.