1 3/4 c All-purpose flour
1 1/4 c Best-quality cocoa powder
2 ts Baking soda
1/4 ts Kosher salt
1 1/4 c Unsalted butter; (2 1/2
-sticks) at
Room temperature
1 1/4 c Granulated sugar
3/4 c Dark-brown sugar
2 lg Eggs
1/4 ts Pure vanilla extract
12 oz Bittersweet chocolate;
-coarsely chopped
1/2 c Dried sour cherries; firmly
-packed
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, 1/2 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 1/4-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
Yields
24 servings
