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| {photo courtesy of Martha Stewart's COOKIES book}. |
This recipe hails from the "Cookies" book by Martha Stewart...and one thing I've noticed about pretty much all her recipes, is that she uses parchment paper on her cookie sheets. LOVE this! Makes for easy cleanup and not sure how, but somehow the cookies seem to turn out better...softer and chewier.... This woman really knows her stuff!!
Enjoy!!!
Dark Chocolate Cookies with Sour Cherries
1 3/4 C all-purpose flour1 1/3 C unsweetened Dutch-process cocoa powder
2 tsp baking soda
1/4 tsp salt
1 1/4 C (2 1/2 sticks) unsalted butter, room temperature
1 1/4 C granulated sugar
3/4 C firmly packed dark brown sugar
2 large eggs
1/4 tsp pure vanilla extract
12 ounces bittersweet chocolate, coarsely chopped {or just use chocolate chips}
1 1/2 firmly packed cups dried sour (or not!) cherries (9 oz)
1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
2. In a bowl, sift together the flour, cocoa powder, baking soda & salt.
3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter & sugars until fluffy. Add eggs and vanilla; beat until well combined. Add the flour mixture, and beat on low speed until just combined. Do not overbeat. With a wooden spoon, fold in chocolate and cherries. (Dough can be frozen at this point, wrapped well in plastic, up to 1 month; thaw completely before baking).
4. Form balls into dough, each about 1/4 cup; place balls on prepared baking sheets about 3 inches apart. Bake until puffed and cracked, 9-11 minutes, rotating sheets halfway through. Transfer to a wire rack to cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.
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