My favorite chewy chocolate chip cookies take a turn to the dark side – the double dark chocolate side. Inspired by chocolate covered cherries, you will also find dried cherries in these cookies.
I know moved over a month ago but there are still boxes left to be unpacked. Permanent spots for the things in such boxes remain to be determined. On the flip-side, the massive amount of boxes that were unpacked made me realize that I may have slight hoarding tendencies. As a result I found myself purging a lot of things and have several boxes in the spare room full of things to go to a donation center. Just another set of boxes waiting for a home.
Another area in which I hoard things is evidently the kitchen, specifically the pantry. I have so many different kinds of chocolate chips, nuts, flours, honey flavors, dried fruits – you name it and I probably have it. After being overwhelmed with this overly adequate stock pile I did the only thing that made sense – baked cookies! And yes it is another variation of my favorite chewy chocolate chip cookies. This version has double the dose of dark chocolate with dark cocoa powder and dark chocolate chips. Then I threw in some dried cherries because I had my chocolate covered cherries on the brain.
Sift together the flour, cocoa powder, baking soda, and salt; set aside.
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well incorporated. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients in three batches until just blended. Fold in the chocolate chips and dried cherries.
Rolls 2 tablespoons of dough into a ball that is slightly taller than wide and place on a plate or tray. Cover tightly and chill for at least 2 hours, overnight for best results (can refrigerate up to one week).
Preheat oven to 375 degrees. Line cookie sheets with silicone baking mats (or parchment paper); set aside.
Place cookie dough onto the prepared cookie sheets, about 2 inches apart.
Bake for 8-9 minutes (will look underbaked). Cool on baking sheets for 10 minutes before transferring to wire racks to cool completely. Store at room temperature in an airtight container.