Ingredients

• 1 1/4 cups all-purpose flour
• 3/4 cup unsweetened Dutch-process cocoa powder
• 3/4 teaspoon baking soda
• Scant 1/2 teaspoon salt
• 1 1/2 sticks unsalted butter, softened
• 1 1/2 cups packed light brown sugar
• 2 large eggs
• 3 1/2 oz fine-quality milk chocolate, cut into 1/2-inch chunks
• 1 cup pecans, toasted and coarsely chopped
• 1 cup dried sour cherries

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Instructions

1. Preheat oven to 375°F with racks in upper and lower thirds.
2. Whisk together flour, cocoa powder, baking soda, and salt in a small bowl.
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.
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.
5. Bake, switching position of sheets halfway through baking, until puffed and set, 12 to 14 minutes. Transfer cookies to a rack to cool.