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