CHERRY DOUBLE-CHOCOLATE COOKIES

Cherry Double-Chocolate Cookies image

Yield makes about 2 dozen cookies

Number Of Ingredients 10

1 1/4 cups all-purpose flour
3/4 cup unsweetened Dutch-process cocoa powder
3/4 teaspoon baking soda
Scant 1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 1/2 cups (packed) light brown sugar
2 large eggs
3 1/2 ounces fine-quality milk chocolate, cut into 1/2-inch chunks
1 cup pecans, toasted and coarsely chopped
1 cup dried sour cherries

Steps:

Preheat the oven to 375°F, with racks in the upper and lower thirds.
Whisk together the flour, cocoa powder, baking soda, and salt in a small bowl. Beat together the butter and brown sugar with an electric mixer at medium-high speed until pale and fluffy, then add the eggs 1 at a time, beating until combined well. Reduce the speed to low and add the flour mixture, mixing until just combined. Add the chocolate chunks, pecans, and cherries and mix until just incorporated.
Drop 2 level tablespoons of dough per cookie about 2 inches apart onto 2 ungreased large baking sheets. With dampened fingers, flatten cookies slightly.
Bake, switching position of sheets halfway through baking, until puffed and set, 12 to 14 minutes. Transfer the cookies to a rack to cool.
cook's note
The COOKIES keep in an airtight container at room temperature up to 5 days.