Chocolate Cherry Black Pepper Cookies

• 1 1/2 cups flour
• 1 teaspoon sea salt
• 1 teaspoon freshly ground black pepper
• 1/2 cup unsweetened baking cocoa
• 1 1/2 cups chopped dried cherries
• 8 ounces butter, softened
• 4 tablespoons white sugar
• 5 tablespoons dark brown sugar
• 1 large egg
• 1/3 cup whole milk,
• 1 cup chopped bittersweet chocolate chips

1. Position oven rack in top third of oven; preheat to 350. Lightly grease a cookie sheet, or use a Silpat mat. In a small bowl combine flour, salt, pepper, cocoa; whisk until thoroughly mixed. Stir in chopped dried cherries. Set aside.
2. In a large bowl, beat together butter and white sugar on medium speed until fluffy; beat in brown sugar, egg; continue beating until well blended.
3. Slowly add dry ingredients to wet, 1/3 at a time, blending thoroughly with each addition. Stir in chocolate chips/pieces by hand. Refrigerate dough for 1 hour, at least.
4. Form dough into 1 -inch balls (about a heaping tablespoon) and place on cookie sheet (one dozen should fit); press down to flatten, since cookies won't spread much. You want small cookies, here. Bake 12 minutes; cool on cookie sheet.

flour, salt, freshly ground black pepper, cocoa, cherries, butter, white sugar, brown sugar, egg, milk, bittersweet chocolate chips

Taken from food52.com/recipes/1235-chocolate-cherry-black-pepper-cookies (may not work)