Family Hack of the Week

February is National Chocolate Lovers Month and National Cherry Month, making these Chocolate Cherry Cookies from Food Network a perfect treat to enjoy all month long. This recipe yields about 2 dozen cookies.

Begin by positioning oven racks in the upper and lower thirds of the oven and preheating to 325 degrees Fahrenheit, then line baking sheets with parchment paper.

In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, and 1/2 teaspoon fine salt. In a microwave-safe bowl, combine 1 stick unsalted butter, 4 ounces chopped unsweetened chocolate, and 4 ounces chopped semisweet chocolate. Microwave in 30-second increments, stirring until melted, around 3 to 4 minutes.

Stir 1 1/2 cups granulated sugar and 1 cup packed light brown sugar into the chocolate mixture until blended, then add 2tablespoons milk, 1 teaspoon vanilla, and 4 large eggs, beating until thick and glossy. Stir in the flour mixture just until combined, then fold in one 11-ounce bag of semisweet chocolate chunks and 1 cup dried cherries.

Drop heaping tablespoons of batter onto the prepared baking sheets about 2 inches apart, and bake for 12 to 15 minutes, rotating halfway through, until the edges are set and the centers are soft. Let the cookies cool on the baking sheets for five minutes before transferring to a wire rack to cool completely.