This recipe was sent to me by my oldest and dearest friend, who was my partner in crime as a child and now affectionately calls me the "baking whore." I would have supplied pictures, but they were inhaled so quickly by the members of my household that all was left were crumbs....maybe next time. These come out dark, rich, with a hit of sour cherry here and there. I think some chopped pecans would add a nice touch.
2 1/4 cups all-purpose flour
1/2 cup cocoa powder
1 tsp. baking soda
1/4 tsp. salt
1 cup unsalted butter (room temperature)
1 cup tightly packed brown sugar
1/2 cup white sugar
2 large eggs
1 1/2 tsp. vanilla extract
1 cup plump, moist, dried sour cherries ( if bought dried, pre-soak for a few minutes in some hot water and drain)
4-5 oz. bittersweet or semisweet chocolate , chopped into chunks about the size of the cherries (I used chocolate chips, but I think chunks would be more decadent)
2 skor bars, chopped into small bits
Pre-Heat oven to 350.
Line two heavy baking sheets with parchment paper and set aside.
Sift the flour, cocoa, baking soda, and salt together. Stir in chopped chocolate/skor bars and drained plumped cherries, then set aside.
In a large mixing bowl, or the bowl of an electric or stand mixer fitted with a paddle , cream together the butter and both sugars until light in color and fluffy, about 3 minutes. Add the eggs one at a time , beating well after each addition and scraping down the sides of the bowl. Beat in the vanilla .
Stir in the flour/cherry mixture in three additions,blending just just until the dry ingredients are moistened. I find this part of the job easier with a wooden spoon, rather than the mixer , as I can see better which parts of the batter need more attention without over mixing .
Drop the batter by heaping tablespoons onto the baking sheets and place them in the center of the oven , place two sheets in at once . **SWITCH POSITION OF THE TRAYS ONCE DURING BAKING**.
(Generally I never bake two pans at once, because for me it never seems to work out. I baked only one pan at a time.)
Bake cookies for 15 -18 minutes or until barely set in the center and just firm around the edges. Rotate the sheets once or twice . Cool cookies on the tray for 3-5 minutes , then transfer to a wire rack to cool completely before storing.
Cookies are best if the centers are chewy.
Makes about 2 1/2 dozen or so, if you don't eat too much of the batter while you're baking.