from: foodnetwork.comPrep Time: 15 minutes
Cook Time: 15 minutes
Makes about 24 large cookies
1 stick unsalted butter
4 oz. unsweetened chocolate, chopped
4 oz. semisweet chocolate, chopped
1 cup light brown sugar, packed
1 1/2 cups granulated sugar
1 tsp. pure vanilla extract
4 large eggs
2 tbsp. buttermilk
1 cup flour
1/2 cup cocoa powder
1 tsp. ground cinnamon
1/2 tsp. salt
11 oz. (1 bag) semisweet chocolate chunks
1 cup dried cherries (optional)
POSITION racks in the lower and upper third of the oven and preheat to 325 degrees. Line 3 baking sheets with parchment or silicone mats.
PUT butter and unsweetened and semisweet chocolates in a medium microwave-safe bowl. Heat at 75 percent power until soft, about two minutes. Stir and heat again until melted, up to two minutes more.
STIR light brown sugar, granulated sugar and vanilla into the chocolate mixture with a wooden spoon. Add the eggs and buttermilk and beat vigorously until thick and glossy.
IN another bowl, whisk flour, cocoa, cinnamon and salt together. Add the dry ingredients to the wet and stir until just mixed. Stir in chocolate chunks and dried cherries.
DROP the batter in heaping tablespoons onto baking sheets. Space about 2 inches apart. Bake until cookies set but are soft and fudgy on the inside. 12-15 minutes.
COOL cookies on the baking sheet for 5 minutes then transfer to a rack to cool completely.
STORE cookies in a tightly sealed container at room temperature for up to a week.
