Double Dark Chocolate Cherry Cookies
1 c. flour
¾ c. unsweetened Dutch-process cocoa powder
1 t. baking soda
¼ t. kosher salt
1/2 c. unsalted butter, at room temperature
2/3 c. sugar
¼ c. brown sugar, firmly packed
1 large egg, at room temperature
¼ t. vanilla
¾ c. semi-sweet (58%) chocolate chips
1/3 c. dried sour cherries
In a medium bowl, whisk together flour, cocoa powder, baking soda and salt. In the bowl of an electric stand mixer fitted with a paddle attachment, cream together butter and sugars until fluffy (about 3 minutes). Add the egg, mixing well. Stir in the vanilla.
With the mixer on low speed add the flour mixture n three batches, mixing until incorporated after each addition. Stir in chocolate chips and cherries down the sides of the bowl. Refrigerate the dough for a few hours until firm. Turn the dough onto a clean work surface and divide it in half. Roll out into 2 uniform logs about 12” long. Wrap in plastic wrap and refrigerate again until firm enough to slice. Preheat oven to 350°.
Line the bottom of 2 rimmed cookie sheets with parchment paper. Place the slices 1½” apart. Bake for 15 minutes, or until the dough looks just baked. Don’t overbake. Transfer the cookies to a cooling rack and let the cookies cool for a few minutes before eating.
Yield: 2 dozen cookies