- Position racks in the upper and lower thirds of the oven. Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
- Combine the cherries and brandy in a small bowl and microwave for 30 seconds. If you’re using hot water, just combine the two ingredients and let stand.
- Whisk the flour with the cocoa, baking soda and salt in a medium bowl. In a separate large bowl, beat the butter with the brown sugar until light and fluffy. Add the egg and vanilla and beat until well combined. Add the flour mixture and stir until combined. Stir in chocolate chips and the cherries, plus any unabsorbed liquid.
- Scoop dough into balls (rolled with about 2 level tablespoons each) and place about 2 inches apart on the prepared baking sheets. Bake, switching sheets on racks halfway, 9 to 12 minutes or until tops are just firm. Transfer to a rack to cool completely.
Make ahead: Scoop the raw cookie dough into balls, then freeze in a single layer on a baking sheet. Once completely frozen, transfer the balls to a re-sealable plastic bag and keep frozen for up to 1 month. Thaw at room temperature before baking.
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