Ingredients
4 cups 60 percent cacao bittersweet chocolate chips
2 2/3 cups all-purpose flour
2 teaspoons coarse salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup granulated sugar
3/4 cup light-brown sugar
3 large eggs, room temperature
2 teaspoons pure vanilla extract
1 1/2 cups blanched hazelnuts, toasted and chopped
1 1/2 cups dried cherries
Preparation
Line 2 baking sheets with nonstick baking mats or parchment paper; set aside.
Melt 2 cups chocolate chips in a heatproof bowl set over (but not touching) simmering water. Remove from heat and let cool slightly.
In a medium bowl, whisk together flour, salt, baking soda, and baking powder; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars until light and fluffy, occasionally scraping down sides of bowl, about 2 minutes. Add eggs, one at a time, mixing well after each addition; mixture may appear curdled at this point. Add vanilla and mix until combined. With the mixer on medium, slowly add melted chocolate; mix until incorporated. With the mixer on low, add reserved flour mixture and mix until combined. Fold in remaining chocolate chips, hazelnuts, and cherries.
Using a 2-inch ice-cream scoop, scoop dough onto prepared baking sheets, spacing 2 inches apart; using the palm of your hand, press down to flatten slightly. Transfer to refrigerator until chilled, about 1 hour.
Preheat oven to 350 degrees. Bake cookies until set, but still soft, about 15 minutes, rotating pans halfway through baking. Let cookies cool for 5 minutes on baking sheets before transferring to a wire rack to cool completely.
