Source: Martha Stewart
1 ¾ cups flour
1 ¼ cups unsweetened cocoa powder, Dutch-process
2 teaspoons baking soda
¼ teaspoon salt
2 ½ sticks unsalted butter, room temperature
1 ¼ cup sugar
¾ firmly packed dark brown sugar
2 large eggs
¼ teaspoon vanilla
12 ounces bittersweet chocolate, coarsely chopped (I used 1 cup of Ghirardelli bittersweet chips_
1 ½ cups dried sour cherries, firmly packed (9 ounces) (I used 1 cup of peanut butter chips)
Preheat oven to 350°. Line 2 baking sheets with parchment and 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. Add eggs and vanilla and beat until well-combined. Do not overbeat. Fold in the chocolate and cherries with a wooden spoon.
Form balls of dough, each about 1/4 cup; place balls on baking sheet and bake until puffed and cracked, 9-11 minutes. Transfer to a wire rack to cool, and store in an airtight container up to 3 days.
Yield: 3 dozen.
* Dough can be frozen up to one month ahead. Thaw completely before baking.
I talked about this recipe HERE.