Cherry Double-Chocolate Cookies

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.

• Ready In: 37 mins
• Serves: 24
• Yields: 24 cookies

Ingredients

• 1 1⁄4 cups all-purpose flour
• 3⁄4 cup  unsweetened dutch cocoa
• 3⁄4 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1 1⁄2 cups brown sugar, packed
• 3⁄4 cup unsalted butter, softened (1 1/2 sticks)
• 2  large eggs
• 3 1⁄2 ounces  milk chocolate, cut into 1/2-inch chunks
• 1  cup pecans, toasted and coarsely chopped
• 1  cup  dried sour cherries

Directions

1. Preheat oven to 375 degrees with racks in upper and lower thirds.
2. Whisk together flour, cocoa powder, baking soda, and salt in a small bowl.
3. 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.
4. Drop two level TBLE of dough per cookie about two inches apart onto two ungreased large baking sheets. With dampened fingers, flatten cookies slightly.
5. Bake, switching position of sheets halfway through baking, until puffed and set, 12-14 minutes. Transfer cookies to a rack to cool.