Prep 25 mins
Cook 12 mins
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.
- 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
- 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.
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.