I made some tweaks to a New York Times recipe for chocolate cookies. I'm not a huge fan of chocolate chips, so I swapped them with dried tart cherries. The original recipe makes enormous cookies, I wanted small ones, so the cooking time is a bit tricky (especially with the dark dough). It's easy to overcook these, err on the side of bringing them out too early. A tip for managing the dough: it's very stiff, but I had luck using an ice cream scoop. One of the commenters on the original recipe said she created the balls before refrigerating, that's probably worth trying, too.
- 1 cup/145 grams all-purpose flour
- ¾ cup/75 grams Dutch-process cocoa powder
- ¾ teaspoon kosher salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 10 tablespoons/141 grams unsalted butter, at room temperature
- ¾ cup/150 grams dark brown sugar
- ⅔ cup/133 grams granulated sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 cup chopped dried tart cherries
In a medium bowl, whisk together flour, cocoa powder, salt, baking powder and baking soda. Set aside.
In a stand mixer, cream the butter, brown sugar and granulated sugar until very light, about 5 minutes. Add egg and vanilla and beat until well combined.
With the mixer on low, add the dry ingredients and beat just until combined. Add the cherries and mix briefly to combine. Press plastic wrap against the dough and chill it for at least 24 hours and up to 36.
Heat oven to 350 degrees. Line a baking sheet with parchment paper. Portion the dough out into 29g/1oz balls, and transfer to the baking sheet. (They will spread.) Bake the cookies until set, being careful to remove cookies from the oven when still soft in the center, about 12 minutes. Transfer the parchment with the cookies to a rack to cool.