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Dark Chocolate Cookies with Sour Cherries Recipe

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This recipe for Dark Chocolate Cookies with Sour Cherries is from The FISCHBEIN Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 3/4 cups all-purpose flour
1 1/4 cups unsweetened Dutch-process cocoa powder
2 teaspoons baking soda
1/4 teaspoon salt
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
1 1/4 cups granulated sugar
3/4 cup firmly packed dark-brown sugar
2 large eggs
1/4 teaspoon pure vanilla extract
12 ounces bittersweet chocolate, coarsely chopped
1 1/2 cups dried sour cherries, firmly packed (9 ounces)
Directions:
Directions:
Directions
Instructions Checklist

Step 1

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.
Step 2

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars until fluffy. Add eggs and vanilla extract; beat until well combined. Add the flour mixture, and beat on low speed, until just combined. Do not overbeat. With a wooden spoon, fold in chocolate and cherries. (Dough can be frozen at this point, wrapped well in plastic, up to 1 month; thaw completely before baking.)
Step 3

Form balls of dough, each about 1/4 cup; place balls on baking sheet about 3 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.
Personal Notes:
Personal Notes:
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