Ingredients
- 8 ounces (2 sticks) butter, room temperature
- 1 1/4 cup plus 3 tablespoons (10 oz) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup plus 2 tablespoons (2 oz) Hershey’s dark cocoa powder
- 2 1/4 cups (10 oz) bleached all purpose flour (bleached makes for fatter cookies)
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1 cup bittersweet or chocolate chips
- Filling:
- 1/4 cup regular cold sour cream (not light)
- 1 teaspoon egg yolk **
- 2 1/2 teaspoons sugar
- 3/4 teaspoon flour
- 1/3 cup dried sour cherries, chopped (more or less)
Directions
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Cream butter and sugar until well-blended; Add eggs and vanilla and beat just until incorporated. Scrape sides of bowl and beat in cocoa powder, then scrape sides of bowl again making sure everything is well mixed.
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In a separate bowl, thoroughly stir together flour, salt and baking powder. Stir the flour mixture into the chocolate mixture. Stir in the chocolate chips. Chill dough for 1 hour or more.
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Prepare filling. Mix together sour cream, egg yolk, sugar and flour. Stir in the cherries.
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Preheat oven to 375 degrees. Line a cookie sheet with parchment paper.
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Divide dough in half. Keep half the dough chilled and shape remaining dough into 8 equally sized balls. Working one dough ball at a time, mold a large hole in the dough and fill it with about a teaspoon of the sour cream mixture. Do this with 8 balls of dough and arrange them a few inches apart on the cookie sheet.
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Bake at 375 for 8 minutes. Without opening oven, reduce heat to 325 and bake for another 8 minutes or until cookies appear set. Transfer cookies to a wire rack to cool.
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While one batch cookies, make remaining 8 cookies.