makes 18 cookies
3/4 cup (3.25 ounces) flour
1/2 cup (1.5 ounces) cocoa powder
1/2 teaspoon salt
1 teaspoon instant espresso granules
8 ounces bittersweet chocolate discs (reserve 2 ounces)
8 tablespoons butter, cut into pieces
2 large eggs
1 cup (8 ounces) sugar
1 teaspoon vanilla extract
1 cup chopped, toasted cashews
1 cup dried sour cherries
Preheat oven to 350ºF. Line 2 baking sheets with silicon liners or parchment paper, In a small bowl, whisk together the flour, cocoa powder, salt and instant espresso until combined; set aside.
Place 6 ounces of chocolate discs along with the butter in a microwave-safe bowl. Cook on HIGH for 90 seconds. Stir until smooth and chocolate is completely melted. Let cool a few minutes.
In a medium bowl, whisk the eggs and sugar together until thick and pale yellow. Whisk in the vanilla and melted chocolate-butter mixture. Using a wooden spoon, fold in the flour mixture until just combined—do not over mix. Stir in the remaining chocolate discs, cashews, and cherries.
Drop by generous tablespoonfuls onto the prepared baking sheet (9 on each on each sheet). Bake one sheet at a time on the center oven rack for 14 minutes. Let cool for 2 minutes, then transfer to a rack and cool completely.