Cherry Double-Chocolate Cookies
['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']
Preheat oven to 375°F 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.
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License: CC BY-SA 3.0
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