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I have been chasing this cookie for years: something deeply chocolaty and almost brownie-like in the middle, but with a crisp exterior. Something studded with tart cherries and crunchy bits of nut.

Something, well, like this cookie you see before you. Queue the hallelujah chorus and pour yourself a glass of milk -- I am beyond thrilled to finally have this cookie securely in my recipe box.

There are two secrets to these cookies. The first is using a double-dose of chocolate: cocoa powdered added to the dry ingredients and melted chocolate added along with the butter and eggs. That ensures a fudgy interior and deep, borderline-ridiculous chocolate flavor (aka happy place).

Second, you need to whip the batter for several minutes before starting to add the dry ingredients. This is a trick I first learned from Shirley O. Corriher in her book "BakeWise." Whipping the eggs with the eggs and sugar actually starts to create a little meringue action. In the heat of the oven, baked goods form a paper-thin, crunchy shell on the exterior.

I love these cookies with dried cherries and walnuts folded into the batter, but honestly you could go many, many directions here. Want triple chocolate cookies? Just add chocolate chips instead. Don't have cherries? Use cranberries or raisins. I can definitely see a future version of this cookie made with bits of crunchy, buttery toffee.

It's the base cookie that's really important here. Oh, man, do they hit the spot when you're hankering for a few bites of chocolate. Definitely have a glass of milk handy -- you'll want it!

Chocolate Truffle Cookies with Cherries and Walnuts

Makes about 5 dozen cookies.

1 1/2 cups walnuts

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