BLACK FOREST COOKIES

Makes: 30 cookies

2 cups (500 mL) chocolate chips, divided

1/2 cup (125 mL) butter 3/4 cup (180 mL) sugar 2 eggs

2 tsp (10 mL) vanilla

1/4 cup (60 mL) flour

1/4 cup (60 mL) cocoa

1/2 tsp (2.5 mL) baking powder

1/4 tsp (1 mL) salt

1 cup (250 mL) dried cherries

1. Melt 1 cup (250 mL) chocolate chips and butter in a medium saucepan over low heat, stirring frequently until smooth. Remove from heat and cool for 5 minutes.

2. Stir in sugar. Whisk in eggs, one at a time, until blended. Stir in vanilla.

3. Combine flour, cocoa, baking powder and salt. Stir into chocolate mixture just until blended.

4. Fold in remaining 1 cup (250 mL) chocolate chips and cherries. Let dough stand until slightly firm, about 20-30 minutes.

5. Drop 1 tbsp (15 mL) measures of dough 2 inches (5 cm) apart onto parchment paperlined cookie sheets.

6. Bake at 350 F (175 C) for 10-12 minutes or just until edges of cookies are set. The centres of cookies will be soft. Do not overbake.

7. Let cookies stand for 2 minutes on cookie sheets. Remove from sheets and cool on racks.

8. Store in an airtight container in a cool dry place for up to 4 days. May be frozen and thawed later.