Chocolate Chocolate Cherry Cookie

I love my cookies very meaty or as simple as can be. It was time for a meaty chunky cookie for a goodbye potluck for some office mates.  Cookies are great for potluck food because you don't need to cut anything, you don't need to serve it on a plate or with silverware, at most you just need a napkin.  

I wanted to make a very chocolaty cookie but also cut the richness with some fruit and add some nuts for texture.  Here is what I came up with...a chocolate base cookie, with two different kinds of chocolates, dried cherries, and some toasted pecan, and topped it off with some fleur del sel salt. This salt is important because it's not too salty but has a nice savory flavor. This recipe also mirror my favorite way to eat a chocolate chip cookie. 

Here is the recipe:

2 cups of all purpose flour
1/2 cup of cocoa powder
1 tsp of baking soda
1 tsp of kosher salt
1 cup of butter, soften
1/2 cup of granulated sugar
1/2 cup of brown sugar
2 large eggs, room temperature
1 tsp of vanilla
2 cups of dark chocolate chips
2 cups of milk chocolate chips
1 cup of toasted pecans
1 cup of dried cherries
Sprinkles of Fleur del Sel salt

-Preheat oven to 350 degrees
-In a medium bowl, combine flour, cocoa powder, baking soda, salt and put aside
-In a large bowl, cream butter and both kind of sugars until light and fluffy
-Add eggs and vanilla to the butter and sugar mixture and whip again until light and fluffy
-Add the dry flour mixture to the wet butter mixture until combine, don't over mix
-Add the chocolate chips until combine
-Add pecans and cherries until combine
-Line a baking sheet with parchment paper or silicon liner
-Using an ice cream scooper, scoop the batter and place on to the baking sheet, keep about three inches of space between the cookies, once baking sheet is full, place in freezer for about 15 minutes
-Once cookies are cold and firm, take out and place in oven and bake for 8 minutes and then rotate racks to bake evenly and bake for 7 more minutes
-As soon as it comes out of the oven, sprinkle the fleur del sel salt.  When you sprinkle the salt right out of the oven, it sticks to the cookie better then when cooled
-Let cool in the baking sheet for 10 minute then transfer to a cooling rack
-Enjoy warm or completely cooled 
-Or put vanilla ice cream between two cookies and freeze for an ice cream sandwich

This was my first attempt for these cookies, and they were pretty good enough the post.  I might try to lighten it by separating the egg yolks and whipping the egg whites like meringue. 

The feedback from the potluck was good too!