Cherry Double-Chocolate Cookies

Preparation Preheat oven to 375°F with racks in upper and lower thirds. Whisk together flour, cocoa powder, baking soda, and salt in a small bowl. Beat together butter and brown sugar with an electric mixer at medium-high speed until pale and fluffy, then add eggs 1 at a time, beating until combined well. Reduce speed to low and add flour mixture, mixing until just combined. Add chocolate chunks, pecans, and cherries and mix until just incorporated. Drop 2 level tablespoons of dough per cookie about 2 inches apart onto 2 ungreased large baking sheets. With dampened fingers, flatten cookies slightly. Bake, switching position of sheets halfway through baking, until puffed and set, 12 to 14 minutes. Transfer cookies to a rack to cool. Cooks' note:Cookies keep in an airtight container at cool room temperature 5 days.

Preparation Preheat oven to 375°F with racks in upper and lower thirds. Whisk together flour, cocoa powder, baking soda, and salt in a small bowl. Beat together butter and brown sugar with an electric mixer at medium-high speed until pale and fluffy, then add eggs 1 at a time, beating until combined well. Reduce speed to low and add flour mixture, mixing until just combined. Add chocolate chunks, pecans, and cherries and mix until just incorporated. Drop 2 level tablespoons of dough per cookie about 2 inches apart onto 2 ungreased large baking sheets. With dampened fingers, flatten cookies slightly. Bake, switching position of sheets halfway through baking, until puffed and set, 12 to 14 minutes. Transfer cookies to a rack to cool. Cooks' note:Cookies keep in an airtight container at cool room temperature 5 days.