Everything about this recipe has me goin’…

Dark chocolate? Check.

Layers of sugar? Check.

Booze? Check.

Yes, it was love at first click and I knew that I had to have the cleverly monikered Chocolate Crack Cookies under my proverbial belt. Gather round, my friends… gather round.

Started out with a lovely Maraschino cherry liqueur – Luxardo… This was something new for me, as I am not all that well-versed in liqueurs. It’s syrupy, super sweet and surprisingly tasty with whiskey.

Measured out 5 oz of dried tart cherries with my now-indispensable digital scale…

Added 1/4 cup Luxardo…

And then macerated those bad boys overnight.

The next day, the cherries were fully steeped and softened by their Luxardo soak, so I got to work on the chocolate! Chopped up 8 oz dark chocolate…

Tossed the chopped choco into a large heat-proof bowl along with 3 tbsp butter and 1 tbsp Luxardo…

Melted.

Drained the liquor from the cherries and then added them to the chocolate!

Mixed it up real good and then set aside to cool.

Combined 2 room temperature eggs with 1/3 cup white sugar…

And whipped on high until the mixture reached the ribbon stage. This took about 5 minutes. Then I folded the chocolate-cherry mixture into the eggy-sugar mixture…

Mixed!

Sifted in 3/4 cup flour, 1/2 tsp baking powder & 1/4 tsp salt…

Mixed that in until just combined. Then I covered it and refrigerated my pre-cookies until firm (1-2 hours).

In no time at all, it was time to bake some crack cookies! Using my trusty teaspoon measure, I scooped out small portions of the firm cookie dough and rolled them into balls of about 1 inch in diameter.

Rolled each one in white sugar, then again in powdered sugar… mmm!

Placed them on a silpat-lined baking sheet…

Baked them at 325F for 6 minutes, rotated the sheet and baked for an additional 6-8 minutes.

And you’ll never guess what happened!

Oh damn! Deep, chocolatey fissures, powdered sugar magic… These little babies are so moist and rich, they’re more like a two-bite boozy chocolate cake than a cookie. But regardless of what you call them…

Delicious!

Recipe adapted from David Lebovitz & White On Rice Couple

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