Double Dark Chocolate Cherry Cookies


1 cup all purpose flour

3/4 cup unsweetened Dutch-process cocoa powder

1 tsp baking soda

1/4 tsp kosher salt

1/2 cup (1 stick) unsalted butter, at room temperature

2/3 cup granulated sugar

1/4 cup brown sugar, firmly packed

1 large egg, at room temperature

1/4 tsp vanilla extract

3/4 cup semi-sweet or bittersweet chocolate chips

1/3 cup 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. At least 1 hour. (I left mine overnight).   At this stage you could wrap the log again in foil and freeze for up to 1 month.

Place one rack in the top third and one in the bottom third of the oven and preheat to 350°F. Line the bottom of 2 rimmed cookie sheets with parchment paper. Place the slices about 1½” apart.

Bake for 12-15 minutes, or until the dough looks just baked . Don’t over bake, the cookies should be tender. Transfer the pan to a rack and let the cookies cool.

Makes about 2 dozen cookies