These cookies are perfect: deep, dark rich chocolate with sweet but tart cherries. I make them with Mexican vanilla extract and substitute a tablespoon of black cocoa for a tablespoon of regular Dutch-processed cocoa. My source for black cocoa and double dark Dutch-processed cocoa is King Arthur Flour. This recipe was adapted from Martha Stewart’s Cookies.
Dark Chocolate Cookies with Sour Cherries
Makes 24 to 30 cookies
3/4 cup plus 2 tablespoons all-purpose flour
1/2 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder (or substitute 1 tablespoon of black cocoa for 1 tablespoon of Dutch-process cocoa)
1 teaspoon baking soda
1/8 teaspoon sea salt
1 stick plus 2 tablespoons unsalted butter, room temperature
1/2 cup plus 2 tablespoons granulated sugar
1/4 cup plus 2 tablespoons firmly packed dark-brown sugar
1 large egg
1/4 teaspoon pure vanilla extract
6 ounces bittersweet chocolate, coarsely chopped
3/4 cup dried sour cherries, firmly packed (4 1/2 ounces)
Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside.
In a medium bowl, sift together the flour, cocoa, baking soda, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars until fluffy, about 2 to 3 minutes. Add egg and vanilla extract; beat until well combined. Add the flour mixture, and beat on low speed, until just combined. Do not overbeat. By hand, fold in chocolate and cherries.
Form balls of dough using about 1 tablespoon of dough for each. Place balls on baking sheet about 2 inches apart. Bake until puffed and cracked, 9 to 11 minutes. Transfer to a wire rack to cool completely.
Store in an airtight container, at room temperature, up to 3 days.