They are even better than I imagined (and that's going some!) The cookies are chewy, rich and dark with intense chocolate flavor, punctuated by chunks of smooth dark chocolate and sweet, tart dried cherries. In the words of LL Bean, they are Wicked Good! I took some to work Monday morning for a meeting -- they were a big hit.
Here is the recipe --
Dark Chocolate Cookies with Sour Cherries
- 1 3/4 cups all-purpose flour
- 1 1/4 cups unsweetened Dutch-process cocoa powder (I used Trader Joe's)
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
- 1 1/4 cups granulated sugar
- 3/4 cup firmly packed dark-brown sugar
- 2 large eggs
- 1/4 teaspoon pure vanilla extract
- 12 ounces bittersweet chocolate, coarsely chopped (I used Scharffen Berger)
- 1 1/2 cups dried sour cherries, firmly packed (9 ounces)
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside. In a medium bowl, sift together the flour, cocoa, baking soda, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars until fluffy. Add eggs and vanilla extract; beat until well combined. Add the flour mixture, and beat on low speed, until just combined. Do not overbeat. With a wooden spoon, fold in chocolate and cherries. (Dough can be frozen at this point, wrapped well in plastic, up to 1 month; thaw completely before baking.)
- Form balls of dough, each about 1/4 cup; place balls on baking sheet about 3 inches apart. Bake until puffed and cracked, 9 to 11 minutes. Transfer to a wire rack to cool completely. Store in an airtight container, at room temperature, up to 3 days.
Makes about 3 dozen