Double Dark Chocolate Cherry Cookies

Tomorrow is my first day back at school, and my first day of a new 2 year program that I'm taking (environmental health, which leads to being a public health inspector). I'm not ready to go back! I hope all the students out there have great first days and weeks!

Too bad I don't have any of these cookies left to help me get ready for school. I'm not sure exactly how they'd help me prepare but they are delicious! These double chocolate cherry cookies are so good, so soft, and I think this is the best chocolate cookie dough I've ever had. The dough is rolled into logs, sliced and baked and I love how they're sliced into nice 1 inch thick rounds. Mmmm. Don't slice them any thinner otherwise I don't think you'll get the perfect softness. The only bad thing about these cookies is that they don't freeze very well. An easily forgiveable flaw.

If this sounds good, you might also like:
Double Chocolate Coconut Cookies
Chocolate Dipped Cherry Shortbread
Chocolate Chunk Malt Cookies
Intense Chocolate Fudge Cookies

Double Dark Chocolate Cherry Cookies
Adapted from The Sweet Melissa Baking Book

1 cup all purpose flour (142 g)
3/4 cup unsweetened Dutch process cocoa powder
1 tsp baking soda
1/4 tsp salt
8 tbsp (1 stick) unsalted butter, softened
2/3 cup granulated sugar
1/4 cup firmly packed light brown sugar
1 large egg
1/4 tsp pure vanilla extract
3/4 cup semisweet chocolate chips or chunks
1/4 cup dried cherries, chopped

1. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.

2. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter, granulated sugar, and brown sugar until fluffy, about 3 minutes. Add the egg, mixing well. Stir in the vanilla.

3. With the mixer on low speed, add the flour mixture in three batches, mixing just until incorporated after each addition. Stir in the chocolate chips/chunks and cherries. Scrape down the sides of the bowl.

4. Turn the dough out onto a clean work surface and divide it in half. Roll out into 2 uniform logs, about 12 inches long. Wrap the logs in parchment paper or saran wrap. Refrigerate until firm enough to slice - a few hours. (You can freeze the logs tightly wrapped for up to 1 month.)

5. Position a rack in the top and bottom thirds of your oven. Preheat the oven to 350F. Line two cookie sheets with parchment paper or baking mats.

6. Cut the logs into 1 inch slices and place 1 1/2 inches apart on the prepared cookie sheets. Bake for 15 minutes, or until the dough looks just baked. These cookies should be tender, so do not overbake.

The cookies can be stored in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate in an airtight container for up to 5 days, or freeze for up to 3 weeks. Do not uncover before defrosting.