Black Forest Cookies

Does anyone remember those little Martha Stewart magazines called 'Everyday Food'? I loved those mini-mags! That is the origin of these most awesome delights- sort of a brownie in cookie form. And the best part is you only have to use one pan! I love that! As always... slightly adapted from the original.

2 T unsweetened cocoa powder
8 oz. good quality bittersweet chocolate (Aldi and Trader Joe's both have great chocolate!)
1 stick (4 oz.) unsalted butter
1/2 cup sugar
1/4 cup brown sugar, packed
2 eggs
1 cup flour
1 t baking powder
1/2 t salt
1 cup chocolate chunks or chips
1 cup chopped, toasted pecans
1 cup dried cherries
maldon sea salt for sprinkling on top

Preheat oven to 350º.

In a heavy saucepan, melt the butter, chocolate and cocoa powder. Whisk in the sugars and then the eggs until smooth. Add the flour, salt and baking powder. Gently fold in the chunks, pecans and cherries. Refrigerate the dough, covered, for 30 minutes.

Using a cookie scoop that holds 2 tablespoons, drop mounds of dough on parchment lined baking sheets. Sprinkle with a bit of the flake salt and bake for 13 minutes. This part can be tricky- you definitely don't want to over bake them but you also don't want them to collapse out of the oven. Use your good judgement.... I'd rather they were a little rare than over baked, myself. Let them cool before moving them off the baking sheet otherwise they will break. However, by all means break off little pieces and eat while they are warm out of the oven- they don't count against you if you eat little "sniggles"!