Double chocolate cherry cookies

If you’re looking for a good and quick cookie recipe, this is for you: the cookies
turned out delicious and take almost no time to bake – I had just mixed the dough (half the recipe below) when my sister called, asking if I wanted to go to the movies with her; the movie session was going to start in 40 minutes, and we would need at least 20 to arrive at the mall. Cookies baked and cooling, hair in a ponytail and off we went – there was even enough time to buy popcorn. :)

Double chocolate cherry cookies
from Australian Gourmet Traveller

1 cup + 2 ½ tablespoons (261g) unsalted butter, softened
1 cup + 1 ½ tablespoons (218g) caster sugar
¾ cup + 1 ½ tablespoons (150g) brown sugar, packed
2 eggs
1 vanilla bean, scraped seeds only, or 1 teaspoon vanilla bean paste
2 cups + 2 tablespoons (300g) all purpose flour
1 cup (90g) Dutch-process cocoa
1 teaspoon baking soda
½ teaspoon salt
140g dark chocolate (70% cocoa solids), coarsely chopped
1 cup (145g) dried cherries

Preheat oven to 180°C/350°F; line two large baking sheets with baking paper.
Beat butter and sugars in an electric mixer until light and fluffy (2-3 minutes), add eggs and vanilla and beat well to combine. Sift over flour, cocoa, baking soda and salt, stir to combine, then stir in chocolate and sour cherries.
Roll heaped tablespoons of mixture into rough balls, flatten slightly and place on prepared sheets 5cm (2in) apart. Bake until puffed and starting to set (8-9 minutes). Cool slightly on sheets then transfer to a wire rack to cool completely. Cookies will puff while baking and flatten while cooling.
Cookies will keep in an airtight container for up to 3 days.

Makes 3 dozen – I halved the recipe above, used ½ tablespoon (rounded) of dough per cookie and got 40