Active Time

　　25 min

　　Total Time

　　1 1/4 hr

　　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.

　　

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

　　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

　　

Step 1

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

　　

Step 2

Whisk together flour, cocoa powder, baking soda, and salt in a small bowl.

　　

Step 3

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.

　　

Step 4

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 5

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.