Recipe by scfl76
Taken from Gourmet magazine. They recommend using the finest-quality chocolate you can. Cookies will keep in an airtight container at cool room temperature for five days.
Top Review by mianbao
Yes, wow! The ingredient list should tell you these are wonderful. Lots of chocolate with nuts and cherries. I didn't make mine quite so big as 2 tablespoons of dough, and got 43 cookies - BTW, there was no need to flatten them - each and every one of which will be treasured. Thank you very much for sharing this recipe with us.
- 295.73 ml all-purpose flour
- 177.44 ml unsweetened dutch cocoa
- 3.69 ml baking soda
- 2.46 ml salt
- 354.88 ml brown sugar, packed
- 177.44 ml unsalted butter, softened (1 1/2 sticks)
- 2 large eggs
- 99.22 g milk chocolate, cut into 1/2-inch chunks
- 236.59 ml pecans, toasted and coarsely chopped
- 236.59 ml dried sour cherries
Directions See How It's Made
- Preheat oven to 375 degrees 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 one 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 two level TBLE of dough per cookie about two inches apart onto two ungreased large baking sheets. With dampened fingers, flatten cookies slightly.
- Bake, switching position of sheets halfway through baking, until puffed and set, 12-14 minutes. Transfer cookies to a rack to cool.