¼ Cup Black Cherry Gelatin (Plus more for rolling.)
1 Large Egg
1 Tsp Strawberry Extract
¼ Cup Mini Semi-Sweet Chocolate Chips
Preheat your oven to 350° Fahrenheit.
Whisk together your flour, cocoa powder, baking powder, and salt.
Cream your butter, black cherry gelatin, and sugar for 2 minutes until light and fluffy.
Beat in your strawberry extract and egg just until combined.
Stir in your dry ingredients just until combined. You can use a hand mixer for this step. That said, I like to finish mine off by hand. Over stirring can result in a tough cookie.
Next, stir in your mini chocolate chips.
Line a cookie sheet with parchment paper, or a silicone baking mat. Then, scoop your cookies with a 1 and 1/2 tablespoon cookie scoop. Roll each ball of dough in your remaining black cherry gelatin, then roll the dough in your hands to create a round ball. Place each cookie dough ball on your pan, leaving about 1-2 inches of space between each cookie to account for spreading.