Dark-chocolate and sour-cherry cookies

24 servings

Ingredients

Quantity Ingredient
1¾ cup All-purpose flour
1¼ cup Best-quality cocoa powder
2 teaspoons Baking soda
¼ teaspoon Kosher salt
1¼ cup Unsalted butter; (2 1/2 sticks) at
Room temperature
1¼ cup Granulated sugar
¾ cup Dark-brown sugar
2 larges Eggs
¼ teaspoon Pure vanilla extract
12 ounces Bittersweet chocolate; coarsely chopped
½ cup Dried sour cherries; firmly packed

Directions

1. Heat oven to 350 degrees. In a medium bowl, combine the flour, cocoa, baking soda, and salt with a whisk; set aside.

2. With an electric mixer, cream the butter and sugars until well combined; add the eggs and vanilla extract, and mix until well combined. Add the dry ingredients, ½ cup at a time, and mix until just incorporated. Do not overmix. Fold in the chocolate and cherries with a wooden spoon.

3. With a small ice-cream scoop, place ¼-cup balls of dough on a baking sheet lined with a baking mat or parchment paper. Arrange dough in rows of two lightly pressed balls to allow for spreading. Bake 8 to 10 minutes, until puffed and cracked. Allow to cool on a baking sheet for 5 minutes before transferring to a wire cooling rack.

————— Notes: For ICE-CREAM SANDWICHES-1 quart vanilla ice cream You can wrap the sandwiches in waxed paper after you assemble them and place them in the freezer. Makes 12

Recipe by: Martha Stewart

Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.

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