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Ingredients
- 1-3/4 cups all-purpose flour
- 1-1/4 cups unsweetened cocoa power - Dutch process
- 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 of packed dark brown sugar
- 2 large eggs
- 1/4 teaspoon vanilla extract
- 12 ounces simi-sweet chocolate bits
- 1-1/2 cups dried cherries chopped(tart) firmly packed
Details
Servings 3
Preparation time 30mins
Cooking time 40mins
Preparation
Step 1
Preheat oven to 350°F degrees and line baking sheet with parchment paper.
In a bowl sift together the flour, cocoa powder, baking soda and salt.
In a bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars (white and brown) until fluffy.
Add eggs and vanilla, beat until well combined.
Add the flour mixture, and beat on low speed until just combined. Do not overbeat. Mixture will be stiff.
With a wooden spoon, fold in the chocolate bits and cherries.
NOTE:
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 1/3 cup, place balls on prepared baking sheets about 2 inches apart. Bake until puffed and cracked, 9 to 15 minutes. Cracks should form on top of cookie.
Transfer to a wire rack to cool completely.
Cookies can be stored in an airtight container at room temperature up to 3 days - if they last that long.
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