Espresso Chocolate Chunk Cookies

3 Cups flour

1 ½ teaspoons salt

1 teaspoon baking soda

2 sticks unsalted butter (at room temperature)

1 cup granulated sugar

2/3 cup light brown sugar

2 teaspoons vanilla

2 eggs

12 ounces bittersweet chocolate, chopped

1 ½ Tablespoons freshly ground espresso

• Preheat your oven to 375
• Line baking sheets with parchment
• Whisk together flour, salt, baking soda & espresso
• Beat the butter on medium speed for a minute until smooth, then add sugars and beat until well blended
• Beat in the vanilla
• Add eggs one at a time, mixing on low for a minute after each addition
• Add the dry ingredients in three installments, beating on low after each and just until incorporated
• Mix in the chocolate chunks
• Spoon tablespoons of dough onto baking sheets, leaving about 2 inches between
• Bake for 10 minutes, or until you just see brown at the edges
• Let the cookies rest on the sheet, out of the oven, for about 5 minutes then transfer to a cooling rack

Fresh Cherry Ganache

6 ounces bittersweet chocolate, chopped

6 Tablespoons heavy whipping cream

18 fresh cherries, pitted and chopped

• Melt the chocolate and heavy cream and half of the cherries in the top of a double boiler over simmering water until smooth and warm, stirring occasionally
• Add the remaining cherries and refrigerate, stirring occasionally, until thick and spreadable, (about an hour)
• Sandwich the cookies with the ganache