Ingredients
½cuphazelnuts
2lbsbittersweet chocolate
6ozunsweetened chocolate
½cupflour
2tbspflour
2¾tspbaking powder
1¼tspsalt
6tbspunsalted butter
2¼cupsugar
5largeeggs
½cuppistachios,salted
½cupcherries,chopped, dried
Preparation
Preheat the oven to 350 degrees F. Toast the hazelnuts in a pie plate for 12 minutes, until the skins blister. Transfer to a towel and rub to remove the skins. Coarsely chop the nuts.
In a large bowl set over a pan of simmering water, melt 1 pound of the bittersweet chocolate with all of the unsweetened chocolate. Let cool completely.
In a small bowl, whisk the flour, baking powder, and salt. In the bowl of a standing electric mixer fitted with the paddle, beat the butter at medium speed until creamy. Beat in the sugar until sandy.
Beat in the eggs, then beat in the melted chocolate. At low speed, beat in the dry ingredients. Fold in the pistachios, cherries, hazelnuts, and the remaining bittersweet chocolate.
For each cookie, scoop 2 tablespoons of dough onto a parchment-lined baking sheet and roll into a ball; space them about 1½ inches apart.
Bake in batches for 15 minutes, just until the tops are lightly cracked; shift the sheets from top to bottom and front to back halfway through for even baking.
Transfer the sheets to racks to cool slightly, then transfer the cookies to a rack. Serve warm or at room temperature.
