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.
Cookies keep in an airtight container at cool room temperature 5 days.
Recipe information
Total Time
1 1/4 hr
Yield
Makes about 2 dozen cookies
Ingredients
Preparation
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.
