Active Time

　　30 min

　　Total Time

　　1 hr

　　"I was 11 years old when I started receiving Gourmet magazine," says Kristi Tursi of Essex Junction, Vermont. "I am now 15, and I’m happy to say that I've tried at least one recipe from each issue. I love to experiment with new combinations of unusual foods. Maybe that is because I enjoy science and chemistry, or perhaps I just love eating delicious yummies! But this year, on my mom's birthday, I tried something cool: cherry chocolate chippers. These cookies are not as dramatic as my chicken mango tango, but they're quite a treat. Everyone at the party liked them so much that I spent part of the evening jotting down the recipe. So I decided to share it with everyone ... by way of Gourmet."

　　

Ingredients

Makes about 5 dozen

　　2 cups all-purpose flour

　　1 teaspoon baking powder

　　1 teaspoon cinnamon

　　1 teaspoon salt

　　1 1/2 sticks unsalted butter, softened

　　1/2 cup granulated sugar

　　3/4 cup packed light brown sugar

　　2 large eggs

　　1 teaspoon vanilla

　　12 ounces semisweet chocolate chips

　　1 cup dried tart cherries

　　

Step 1

Preheat oven to 375°F.

　　

Step 2

Whisk together flour, baking powder, cinnamon, and salt in a small bowl. Beat together butter and sugars in a large bowl with an electric mixer until blended and add eggs, 1 at a time, beating well after each addition, and vanilla. Beat in flour mixture on low speed until blended well, then mix in chocolate chips and cherries with a wooden spoon.

　　

Step 3

Put level tablespoons of dough 1‚ inches apart on greased baking sheets and bake in batches in middle of oven until golden around edges, 12 to 15 minutes. Cool on sheets 2 minutes before transferring to a rack to cool completely.

　　Cooks' note:

　　Cookies keep, in an airtight container, 5 days.