Chocolate Cranberry Cookies

1 ¾ cups all purpose flour
1 ¼ cup unsweetened Dutch-process cocoa powder
2 teaspoons baking soda
¼ teaspoon salt
1 ¼ cups unsalted butter
1 ¼ cups granulated sugar
¾ cups firmly packed dark brown sugar
2 large eggs
¼ teaspoon pure vanilla extract
12 ounces bittersweet chocolate coarsely chopped
1 ½ firmly packed cups dried sour cherries (9 ounces)

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

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

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 dry mixture and beat on low speed until just combined. With a wooden spoon fold in chocolate pieces and cherries.

Form balls of dough, each about ¼ 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. DO NOT OVERBAKE

Number of Servings: 36

Recipe submitted by SparkPeople user LORIFO.