We can’t seem to get enough of the flavor of sour cherries in our test kitchen. Here they are generously added to a dough rich with bittersweet chocolate and cocoa. The result is a deep, dark, utterly delicious cookie with unexpected tartness in every bite.

　　

Ingredients

Makes about 3 dozen

　　1 3/4 cups all-purpose flour

　　1 1/4 cups unsweetened Dutch-process cocoa powder

　　2 teaspoons baking soda

　　1/4 teaspoon salt

　　1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature

　　1 1/4 cups granulated sugar

　　3/4 cup firmly packed dark brown sugar

　　2 large eggs

　　1/4 teaspoon pure vanilla extract

　　12 ounces bittersweet chocolate, coarsely chopped

　　1 1/2 firmly packed cups dried sour cherries (9 ounces)

　　

Step 1

Preheat oven to 350°F. Line two baking sheets with parchment paper.

　　

Step 2

In a bowl, sift together the flour, cocoa powder, baking soda, and salt.

　　

Step 3

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars until fluffy. Add eggs and vanilla; beat until well combined. Add the flour mixture, and beat on low speed until just combined. Do not overbeat. With a wooden spoon, fold in chocolate and cherries. (Dough can be frozen at this point, wrapped well in plastic, up to 1 month; thaw completely before baking.)

　　

Step 4

Form balls of dough, each about 1/4 cup; place balls on prepared baking sheets about 3 inches apart. Bake until puffed and cracked, 9 to 11 minutes, rotating sheets halfway through. Transfer to a wire rack to cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.

　　Martha Stewart's Cookies