1 3/4 c All-purpose flour 1 1/4 c Best-quality cocoa powder 2 ts Baking soda 1/4 ts Kosher salt 1 1/4 c Unsalted butter; (2 1/2 -sticks) at Room temperature 1 1/4 c Granulated sugar 3/4 c Dark-brown sugar 2 lg Eggs 1/4 ts Pure vanilla extract 12 oz Bittersweet chocolate; -coarsely chopped 1/2 c Dried sour cherries; firmly -packed
1. Heat oven to 350 degrees. In a medium bowl, combine the flour, cocoa, baking soda, and salt with a whisk; set aside.
2. With an electric mixer, cream the butter and sugars until well combined; add the eggs and vanilla extract, and mix until well combined. Add the dry ingredients, 1/2 cup at a time, and mix until just incorporated. Do not overmix. Fold in the chocolate and cherries with a wooden spoon.
3. With a small ice-cream scoop, place 1/4-cup balls of dough on a baking sheet lined with a baking mat or parchment paper. Arrange dough in rows of two lightly pressed balls to allow for spreading. Bake 8 to 10 minutes, until puffed and cracked. Allow to cool on a baking sheet for 5 minutes before transferring to a wire cooling rack.
Notes: For ICE-CREAM SANDWICHES-1 quart vanilla ice cream You can wrap the sandwiches in waxed paper after you assemble them and place them in the freezer. Makes 12