I like chocolate chip cookies just the way they are, but today I was in a chocolate cherry state of mind and decided to try something new. Don’t ask me why, but I think these cookies are a little different. Maybe it’s because they don’t use as much butter as normal chocolate chip cookies. They’re a lot fatter and the dough is not too rich, so it makes an excellent base for loads of pecans, expensive chocolate and dried cherries.
About the dried cherries, my favorite ones are the kind they sell at Williams Sonoma but I haven’t seen them for the longest time so I bought some tart dried cherries at Central Market. The tart ones are my favorite.
As for the chocolate, this is the kind of recipe where I feel some pressure to use only the best, so I used a brand called “Dolfin” which had been recommended to me years ago but which I could never find until today. But Dolfin is pretty uptown and I didn’t want to go to extremes so for the other half, I just used Ghirardelli bittersweet chips. In all honesty, they were both equally good.