250 gr. unsalted butter at room temperature
200 gr. white sugar
200 gr. brown sugar
3 medium eggs at room temperature
320 gr. white flour
1 tsp. baking soda
1/2 tsp. salt
90 gr. cocoa powder
180 gr. dark chocolate chopped into chunks
100 gr. dries cherries
Preheat your oven to 180 .°C. In a bow beat the butter, white and brown sugar until creamy. Add the eggs one at a time. In another bow mix the flour, baking soda, salt and cocoa powder and mix them well. Then add them to the butter mixture in 3-4 stages. Add the chocolate chunks and dries cherries and stir until they distribute evenly. In a large baking tray line some parchment paper. The cookie mixture should be divided and shapes in balls with diameter of 3-4 cm. Place them on the parchment paper width distance of 5 cm between them. The quantities are enough for several batches. Bake them for 15 minutes. When you take them our put them to cool on a cooling rack. Store them in an airtight container for no more than 4 days. Serve with a glass of milk.