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Dark Chocolate Cherry Cookies I happened to be at Whole Paycheck (AKA Whole Foods) one afternoon picking up something for dinner, when I decided to take a stroll down the baking aisle (surprise, surprise!). I've found that Whole Foods tends to have a few different baking ingredients and mixes, although most of it is organic or gluten-free.

Looking at the chocolate chips (because as a baker, you've got to have a stock pile), I noticed a bag of dark chocolate chunks that I haven't seen before. The wheels started turning, and I thought they'd be great in my favorite chocolate chip cookie recipe with some dried cherries. I'm sure the cookies would work with regular semi-sweet chocolate chips. You could always buy a bar of good dark chocolate and chop it into chunks. I wouldn't use fresh cherries though -- too much juice in them, which would make for a mushy cookie.

Mix the ingredients together, adding the chunks and cherries last. Use an ice cream scoop to scoop out the dough, which will give you nice, evenly sized cookies. I fit about six cookies on my cookie sheets. Do give them a little bit a room, as they spread a little. Use a Silpat if you have one, or parchment paper if you don't. Bake for about 17-18 minutes (check your oven, and don't let them get too brown).  Let cool on the cookie sheet for a few minutes and then move to a cooling rack. Try to resist eating them all. :) 
Preheat your over to 325 degrees now

If you want larger cookies (like mine in the photo), scoop the dough using a 1/4 measuring cup or an ice cream scoop. For smaller cookies, use a cookie scoop (a good rounded tablespoon). Make sure your cookie sheets are either lined with a Silpat or parchment paper. You should be able to fit about 6 cookies per sheet.
