CHERRY DOUBLE CHOCOLATE

By BobD

Ingredients

• 2 DOZEN
• chewy sour cherries that play off the crunch of chopped pecans and the creamy sweetness of milk chocolate chunks
• 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

Details

Servings 2
Adapted from gourmet.com

Preparation

Step 1

Preheat oven to 375F 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.

COOKS NOTE: Cookies keep in an airtight container at cool room temperature 5 days.