Author Notes
Until I was 30, or maybe it was 40, I loved very chocolaty desserts that oozed chocolate or exploded chocolate. I though chocolate fountains were a not-bad idea. But lately I've hankered for a more subtle relationship to chocolate. This cookie is a densely cakey one, on the not -too-sweet side; black pepper and dried cherries, as well as a bit more salt than usual, seem to make grownups more aware of the chocolate's charms. This means you don't go into a coma if you eat more than one. Add a few extra chocolate chips (or chopped chocolate) if you have kids around. —EmilyNunn
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Ingredients
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1 1/2 cups
flour
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1 teaspoon
sea salt
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1 teaspoon
freshly ground black pepper
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1/2 cup
unsweetened baking cocoa
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1 1/2 cups
chopped dried cherries
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8 ounces
butter, softened
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4 tablespoons
white sugar
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5 tablespoons
dark brown sugar
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1
large egg
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1/3 cup
whole milk,
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1 cup
chopped bittersweet chocolate chips
Directions
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Position oven rack in top third of oven; preheat to 350. Lightly grease a cookie sheet, or use a Silpat mat. In a small bowl combine flour, salt, pepper, cocoa; whisk until thoroughly mixed. Stir in chopped dried cherries. Set aside.
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In a large bowl, beat together butter and white sugar on medium speed until fluffy; beat in brown sugar, egg; continue beating until well blended.
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Slowly add dry ingredients to wet, 1/3 at a time, blending thoroughly with each addition. Stir in chocolate chips/pieces by hand. Refrigerate dough for 1 hour, at least.
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Form dough into 1 -inch balls (about a heaping tablespoon) and place on cookie sheet (one dozen should fit); press down to flatten, since cookies won't spread much. You want small cookies, here. Bake 12 minutes; cool on cookie sheet.
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