- 1 1/2 cups all-purpose flour
- 1 1/2 cups unsweetened cocoa powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/4 cups Lucerne Sweet Cream Unsalted Butter, at room temperature
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 3 Safeway SELECT Organic Large Eggs
- 1/4 teaspoon vanilla extract
- 2 cups Safeway SELECT Indulgence Semi-Sweet Chocolate Chips
- 3 cups The Produce Stand Dried Cherries, coarsely chopped
- In a bowl, combine flour, cocoa powder, baking soda, and salt.
- In another bowl with a mixer on medium speed, beat to thoroughly blend 11/4 cups butter, the granulated sugar, and brown sugar. Add eggs and vanilla extract; beat to blend well. On lowest speed, stir in flour mixture, then beat on medium to blend well. With a spoon, stir in chocolate chips and cherries.
- Drop dough in 1-tablespoon lumps, about 2 1/2 inches apart, onto buttered or cooking parchment-lined 12- by 15-inch baking sheets.
- Bake cookies in a 350 degrees F oven until they puff, look dry, and are slightly cracked, about 8 to 9 minutes; if baking two sheets at once in one oven, switch their positions halfway through. Let cookies cool on sheets for 5 minutes, then use a spatula to transfer to racks to cool completely. Store in an airtight container at room temperature up to 3 days; freeze to store longer.