These chewy cookies are stuffed with nuts, cherries and chips, but instead of being sweet enough to make your gums ache, the taste is only slightly over the top.
— Makes 24
227 grams bittersweet chocolate, 60 percent to 72 percent cocoa solids, chopped
85 grams unsalted butter, cut into cubes
42 grams all-purpose flour
7 grams unsweetened cocoa powder, either Dutch-process or natural
1 teaspoon baking powder
1/2 teaspoon fine sea salt
2 large eggs, at room temperature
150 grams granulated sugar
2 teaspoons vanilla extract
56 grams white chocolate chunks or chips
56 grams bittersweet chocolate chunks or chips
60 grams dried cherries
42 grams pecan halves
Flaky sea salt, for topping (optional)
Heat oven to 180 degrees and lightly grease 2 or 3 baking sheets.
In a heavy saucepan, melt chocolate and butter over low heat, stirring constantly. (Make sure to scrape sides and bottom of pan to prevent scorching.) Once melted, remove from heat, stir well and set aside to cool slightly. (You can also melt the butter and chocolate together in the microwave on low heat.)
In a small bowl, whisk together flour, cocoa powder, baking powder and salt.
In a large bowl, using an electric mixer fitted with the whisk attachment, beat eggs and sugar until mixture is pale and very fluffy, about 2 minutes. Beat in vanilla extract. Scrape melted chocolate into egg foam and beat until just incorporated, scraping down sides of mixer bowl with a rubber spatula. Beat in flour mixture until no traces of flour remain, scraping sides of mixer bowl with spatula.
Using a spatula, fold in chips, cherries and nuts.
Drop scant tablespoons of batter, 5cm apart, onto prepared baking sheets.
Sprinkle with sea salt if you like. Bake until slightly risen and a thin crackling crust forms on the tops of cookies, 9 to 13 minutes, depending on size.
Do not overbake; the cookies can dry out.
Using a metal spatula, immediately transfer hot cookies to a wire rack. Let cool completely before serving.
The New York Times