This recipe is just one of many --but the only with chocolate-- that Amanda Gold at the SF Chronicle assembled for her "Freezer Party." Read the whole article, here. I made a few changes/additions based on cookies I've made.
Cherry Chocolate Chunk Cookies
Makes about 5 dozen cookies
2 sticks butter, softened (unsalted)
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon sea salt
1 1/2 teaspoons vanilla extract
1 teaspoon baking soda
2 1/2 cups all purpose flour
10 ounces dark chocolate chunks (I would use a high-grade dark chocolate-the best you can buy-break into pieces)
3/4 cup dried cherries (I would use dried tart montmorency cherries)
I would also add 3/4 cup of chopped pecans/I think they'll be fine in the freezer
Instructions: In the bowl of an electric mixer fitted with a paddle attachment, cream the butter, sugars and salt until light and fluffy, about 2-3 minutes. Add eggs, one at a time, then add vanilla, beating after each addition. Slowly add in the baking soda and flour, beating until well combined, taking care not to overmix. With a spatula, fold in the chocolate chunks and cherries (and pecans if you're using them)
Using two tablespoons or a small ice cream scoop, form cookies and place on ungreased baking sheets. If baking right away, the cookies should be 2 inches apart on the baking sheets, and should be baked for about 9 minutes in a 350° oven.
If freezing, place cookies right next to one another on one cookie sheet, and freeze for at least 30 minutes until firm, then transfer cookies to a self-sealing plastic freezer bag.
You can pull them out as needed and bake them directly from the freezer in a preheated 350° oven for about 11 minutes.