With toasted pecans, dried sour cherries, and creamy milk chocolate chunks, these cocoa-based cookies feature a mix of flavors guaranteed to appeal to every palate. Seek out a high-quality milk chocolate for the richest, smoothest experience, or experiment by replacing some or all of the chunks with premium white chocolate.

　　

Ingredients

makes about 2 dozen cookies

　　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

　　3/4 cup (1 1/2 sticks) unsalted butter, softened

　　1 1/2 cups (packed) light brown sugar

　　2 large eggs

　　3 1/2 ounces fine-quality milk chocolate, cut into 1/2-inch chunks

　　1 cup pecans, toasted and coarsely chopped

　　1 cup dried sour cherries

　　

Step 1

Preheat the oven to 375°F, with racks in the upper and lower thirds.

　　

Step 2

Whisk together the flour, cocoa powder, baking soda, and salt in a small bowl. Beat together the butter and brown sugar with an electric mixer at medium-high speed until pale and fluffy, then add the eggs 1 at a time, beating until combined well. Reduce the speed to low and add the flour mixture, mixing until just combined. Add the chocolate chunks, pecans, and cherries and mix until just incorporated.

　　

Step 3

Drop 2 level tablespoons of dough per cookie about 2 inches apart onto 2 ungreased large baking sheets. With dampened fingers, flatten cookies slightly.

　　

Step 4

Bake, switching position of sheets halfway through baking, until puffed and set, 12 to 14 minutes. Transfer the cookies to a rack to cool.

　　

cook’s note

Step 5

The COOKIES keep in an airtight container at room temperature up to 5 days.

　　The Epicurious Cookbook