1- Before diving in, make sure you have all the tools ready, like a mixing bowl, whisk, and baking sheets lined with parchment paper. This recipe takes about 20 minutes to prep and 10-12 minutes to bake, totaling around 32 minutes including cooling. Start by preheating your oven to 350°F (175°C) to ensure even baking right from the start.

2- Once your oven is set, you’ll mix the dry ingredients first for a smooth blend. In a medium bowl, whisk together 1 ¼ cups all-purpose flour, 1 ¼ cups sifted cocoa powder, 2 teaspoons baking soda, and ¼ teaspoon kosher salt. This step helps distribute the leavening agents evenly, so your cookies rise just right without any surprises.

3- Next, focus on the butter and sugars to create a fluffy base. Cream 1 ¼ cups unsalted butter at room temperature with 1 ¼ cups granulated sugar and ¾ cup lightly packed light brown sugar until it’s light and fluffy, which takes about 2-3 minutes with a mixer. This process incorporates air, making the cookies tender and chewy.

4- Then, add 2 large eggs and 1 large egg yolk at room temperature one at a time, mixing well after each to keep the batter smooth. Follow that by stirring in 1 teaspoon pure vanilla extract, which adds a warm depth to the flavor. If you’re using room temperature ingredients, the mixture will come together without lumps, just like the pros do.

5- Now, gradually add the dry ingredients to the wet mixture in three parts, mixing on low speed until everything is combined the dough should be thick at this point. Gently fold in 6 oz coarsely chopped bittersweet chocolate, 6 oz coarsely chopped milk chocolate, and 1 ½ cups dried cherries to spread them out evenly.

6- Scoop the dough with a 3-tablespoon measure onto your prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes until the edges are set and the tops are puffed and cracked. Let them cool on the sheets for 5 minutes before moving to a wire rack, and you’ll have warm, delicious cookies ready to enjoy.