Makesabout 2 dozen cookies
- Active time:25 min
- Start to finish:1 1/4 hr
August 2007
They look like the loaded chocolate-nut cookies of your youth, but a bite will reveal their luxurious upgrades: chewy sour cherries that play off the crunch of chopped pecans and the creamy sweetness of milk chocolate chunks. Your adult palate will appreciate the complexity.
-
1 1/4
cups
all-purpose flour
-
3/4
cup
unsweetened Dutch-process cocoa powder
-
3/4
teaspoon
baking soda
-
scant 1/2
teaspoon
salt
-
1 1/2 sticks
unsalted butter, softened
-
1 1/2
cups
packed light brown sugar
-
2
large eggs
-
3 1/2
oz
fine-quality milk chocolate, cut into 1/2-inch chunks
-
1
cup
pecans, toasted and coarsely chopped
-
1
cup
dried sour cherries
-
Preheat oven to 375°F with racks in upper and lower thirds.
-
Whisk together flour, cocoa powder, baking soda, and salt in a small bowl.
-
Beat together butter and brown sugar with an electric mixer at medium-high speed until pale and fluffy, then add eggs 1 at a time, beating until combined well. Reduce speed to low and add flour mixture, mixing until just combined. Add chocolate chunks, pecans, and cherries and mix until just incorporated.
-
Drop 2 level tablespoons of dough per cookie about 2 inches apart onto 2 ungreased large baking sheets. With dampened fingers, flatten cookies slightly.
-
Bake, switching position of sheets halfway through baking, until puffed and set, 12 to 14 minutes. Transfer cookies to a rack to cool.
Cooks’ note: Cookies keep in an airtight container at cool room temperature 5 days.