Let’s just admit that you can’t have a cookie collection without at least one that’s seriously chocolate. Today’s recipe uses three kinds: cocoa powder, melted bittersweet chocolate and semisweet chocolate chips with some dried cherries to give the cookies chocolate-cherry goodness.
The batter is made a little differently, by melting the chocolate and butter together then whisking in sugar, eggs and the dry ingredients. The results are chewy, chocolatey and delicious.
Bonus Baking Tip: When it comes to eggs, use large unless the recipes specify otherwise. There is a difference in the amount of liquid in different size eggs. Most recipes are developed using large eggs, so that’s your best bet.
TRIPLE CHOCOLATE-CHERRY COOKIES
Makes about 2 to 3 dozen
1 cup all-purpose flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
8 ounces bittersweet chocolate, chopped
1/2 cup unsalted butter, cut into small pieces
1/2 cup granulated sugar
1/4 cup packed brown sugar
2 large eggs
1 package (12 ounces) semisweet chocolate chips
11/2 cups dried cherries.
Whisk together flour, cocoa powder and salt.
Combine bittersweet chocolate and butter in a large heatproof bowl set over a pot of simmering water (do not let the bottom of the bowl touch the water). Stir until melted and smooth. Remove from over water. Whisk in both sugars, then eggs. Stir in dry ingredients (do not overmix). Stir in semisweet chocolate chips and cherries.
Press plastic wrap onto the surface of the cookie dough. Refrigerate until firm, 30 minutes to 1 hour.
Preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone liners.
Scoop mounds of dough by heaping tablespoonfuls onto prepared sheets, leaving about 2 inches between each. Flatten slightly with damp fingers. Bake until edges are firm, but not darkening, about 10 to 12 minutes. Cool on baking sheets 1 to 2 minutes. Transfer cookies to a wire rack to cool completely.