Cherry Double-Chocolate Cookies

11 ingredients
5 steps

Ingredients

  • 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,
  • and coarsely chopped
  • 1 cup dried sour cherries

Directions

  1. 1
    Preheat oven to 375°F with racks in upper and lower thirds.
  2. 2
    Whisk together flour, cocoa powder, baking soda, and salt in a small bowl.
  3. 3
    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.
  4. 4
    Drop 2 level tablespoons of dough per cookie about 2 inches apart onto 2 ungreased large baking sheets. With dampened fingers, flatten cookies slightly.
  5. 5
    Bake, switching position of sheets halfway through baking, until puffed and set, 12 to 14 minutes. Transfer cookies to a rack to cool.

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