Ingredients:1/3 cup all purpose flour
¼ cup unsweetened cocoa powder
½ tsp. salt
¼ tsp. baking powder
3 tablespoon unsalted butter – cut into pieces
6 oz. bittersweet chocolate, coarsely chopped
2 large eggs (at room temperature)
2/3 cup sugar
1 tsp. vanilla extract
6 oz. semisweet chocolate, chopped
6 oz. white chocolate chopped
1 ½ coarsely chopped nuts or peanuts
1 cup dried cherries
Directions:
Center rack in the oven and preheat oven to 350 degrees F.
Line 2 baking sheets with parchment paper or silicon mats (don't skip this step).
Sift together flour, cocoa, salt and baking powder. Melt butter with unsweetened and bittersweet chocolate in a heatproof bowl over a saucepan of simmering water. The chocolate should be smooth and shiny. Set on counter to cool.Beat eggs and sugar on medium high speed until mixture is pale and foamy. Reduce speed, add vanilla. Then add cooled melted chocolate, and mix only until incorporated. Add dry ingredients. Do not over mix. Dough will be thick and shiny. Try not to eat all the dough out of the bowl.
Add semisweet and white chocolate chunks, nuts, and cherries. Drop dough onto baking sheets, making each cookie about the size of a golf ball. Leave an inch between dough. Bake for 10-12 minutes, but start to check your cookies at about 7-8 minutes. It's very hard to tell if a chocolate cookie is "done," and burned chocolate tastes terrible. Dorie recommends baking until the "tops of the cookies look a little dry."
Cool cookies. These freeze very well.
