CHERRY DOUBLE-CHOCOLATE COOKIES

Cherry Double-Chocolate Cookies image

Provided by Melissa Roberts

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
1 1/2 sticks unsalted butter, softened
1 1/2 cups packed light brown sugar
2 large eggs
3 1/2 oz fine-quality milk chocolate, cut into 1/2-inch chunks
1 cup pecans, toasted and coarsely chopped
1 cup dried sour cherries

Steps:

Preheat oven to 375��F with racks in upper and lower thirds.
Whisk together flour, cocoa powder, baking soda, and salt in a small bowl.
Beat together butter and brown sugar with an electric mixer at medium-high speed until pale and fluffy, then add eggs 1 at a time, beating until combined well. Reduce speed to low and add flour mixture, mixing until just combined. Add 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 cookies to a rack to cool.