Our Recipes

Preheat oven to 350 degrees. Line 2 baking sheets with silpats.

In one bowl, whisk flour, cocoa, baking powder and salt. In another bowl, add butter and 8 oz bittersweet chocolate. Place second bowl in microwave for one minute. Stir until all melts.

Add sugars and eggs into the bowl with melted chocolate. Fold in 12 oz of chocolate and dried cherries.

Drop mounds of dough 2 inches apart onto prepared sheet. Bake 11 to 13 minutes. Cool on sheet for 2 minutes, transfer to wire rack to cool completely.

Drop dough mounds onto other cookie sheet and place in freezer. Once solid, store in ziploc back until ready to bake.