Double Dark Chocolate Cherry Cookies
From The Sweet Melissa Baking Book
Prep time: 15-20 minutes
Refrigeration time: at least 4 hours (could be overnight or even frozen)
Bake time: 15 minutes
Makes 2 dozen cookies
1 cup all purpose flour
¾ cup unsweetened Dutch-process cocoa powder
1 tsp baking soda
¼ tsp kosher salt
1 stick (8 tbsp) unsalted butter, at room temperature
2/3 cup granulated sugar
¼ cup brown sugar, firmly packed
1 large egg, at room temperature
¼ tsp vanilla extract
¾ cup semi-sweet (58%) chocolate chips
1/3 cup dried sour cherries
1. In a medium bowl, whisk together flour, cocoa powder, baking soda and salt.
2. 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.
3. 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.
4. Refrigerate the dough for a few hours until firm.
5. 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. (I left mine overnight). The book suggests at least 1 hour. At this stage you could wrap the log again in foil and freeze for up to 1 month.
6. Place one rack in the top third and one in the bottom third of the oven and preheat to 350°F/180°C. Line the bottom of 2 rimmed cookie sheets with parchment paper. Place the slices 1½” apart.
7. Bake for 15 minutes, or until the dough looks just bake . Don’t over bake, the cookies should be tender. (I switched positions half-way). Transfer the pan to a rack and let the cookies cool for a few minutes before eating.