CHOCOLATE COOKIES WITH WHITE CHOCOLATE AND CHERRIES

INGREDIENTS:

Servings: About 2 dozen Time: 45 minutes

225g bittersweet chocolate, 60-72% cocoa solids, chopped 85g unsalted butter, cut into cubes 40gs all-purpose flour 7g unsweetened cocoa powder, either Dutch-process or natural 1 tsp baking powder ½ tsp fine sea salt 2 large eggs, at room temperature 150g granulated sugar 2 tsps vanilla extract 55g white chocolate chunks or chips 55g bittersweet chocolate chunks or chips 60g dried cherries 40g pecan halves

Flaky sea salt, for topping (optional)

PREPARATION:

1. Heat oven to 230 degrees and lightly grease 2 or 3 baking sheets.

2. 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.)

3. In a small bowl, whisk together flour, cocoa powder, baking powder and salt.

4. 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.

5. 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, 9-13 minutes, depending on size. Do not overbake; the cookies can dry out.

6. Using a metal spatula, immediately transfer hot cookies to a wire rack. Let cool completely before serving.