Chocolate Fudge Cookies with Toffee and Dried Cherries

• 1

  1. Preheat the oven to 350˚F. Line two heavy baking sheets, not non-stick, with parchment paper and set aside.

• 2

  2. Sift the flour, cocoa, baking soda, and salt together into a bowl and set aside. In a large mixing bowl, or the bowl of an electric or stand mixer fitted with the paddle attachment, cream together the butter and both sugars until light in color and fluffy, about 3 minutes.

• 3

  3. Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl. Beat in the vanilla.

• 4

  4. Stir in the flour mixture in three additions, blending just until the dry ingredients are moistened. Stir in the chunky ingredients and mix until they seem evenly distributed.

• 5

  5. Drop the batter by heaping tablespoons onto the prepared baking sheets and place them in the center of the oven.

• 6

  6. Bake the cookies for 15 to 18 minutes, or until barely set in the center and just firm around the edges. Cool the cookies on the tray for 3 to 5 minutes, then transfer to a wire rack to cool completely before storing.

Carol’s notes