1-½cupsdark chocolate chips or chocolate bar broken into chunks
1cupfresh cherries,pitted & chopped into small pieces
Cream butter and both sugars with an electric mixer until just combined, about 30-45 seconds.
Add vanilla and eggs and continue to beat until well incorporated.
In a large bowl, combine flour, cocoa powder, baking soda and salt.
Add gradually to above mixture and mix until well combined.
When preparing cherries, pit & chop into small pieces. Place on paper towel and roll up pressing lightly to get out any extra liquid to avoid mushy, underdone cookies.
Stir in chocolate chips and cherries.
Wrap dough and place in refrigerator to chill, about 45 minutes to one hour.
Preheat oven to 375 degrees.
Remove dough and, using a small cookie scoop, place mounds on ungreased cookie sheets.
Bake for 11-13 minutes.
Remove from oven and let cool for 4-5 minutes before removing cookies to wire racks to cool completely.
Cooking Tip: Over mixing butter and sugar (called creaming) when making cookie dough can lead to flat cookies that will spread too much. The idea of creaming is to incorporate air into the batter, which is ideal for cakes, but not for cookies. Keep the creaming to a bare minimum, just enough to mix the ingredients together, about 30-45 seconds.
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