Name: Dried Cherry & Chocolate Chip Cookies
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: North American
Ingredients: 2 1/4 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon fine sea salt; 2 cups semi-sweet chocolate chips; 1 cup tart dried cherries; 1 cup salted butter, just freshly melted; 3/4 cup granulated sugar; 3/4 cup packed brown sugar; 2 teaspoons pure vanilla; 2 large eggs, room temperature

Description

Does the world really need another chocolate chip cookie recipe? Yes. This one uses ingredients most home cooks have on hand, like salted butter and regular all-purpose flour, brown sugar and eggs. If you don’t have dried tart cherries, swap in walnuts or pecans or raisins . Or just more chocolate chips.

Scale

Ingredients

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon fine sea salt
2 cups semi-sweet chocolate chips
1 cup tart dried cherries
1 cup salted butter, just freshly melted
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 teaspoons pure vanilla
2 large eggs, room temperature

Instructions

In a medium bowl combine the flour, baking soda and salt. Sprinkle in the chocolate chips and dried cherries, tossing with your hands or a large wooden spoon to ensure they are coated with flour and evenly distributed.
In a large bowl and using a wooden spoon, mix the still-warm butter, granulated sugar, brown sugar and vanilla together until the sugars have dissolved. Add the eggs and mix well to combine. Give the flour mixture another toss for good measure and add to the wet mixture. Stir until the flour is mixed in, but don’t over-mix.
Cover and chill a few hours or overnight. Early birds can make this in the morning and bake at the end of the day.
When ready to bake, remove chilled dough from the refrigerator to soften while the oven comes up to temperature. Preheat the oven to 375°F. Place a rack in the middle or, if baking two racks at a time, follow your oven’s instructions for convection baking.
Drop dough by 1 tablespoon balls (a 1-tablespoon cookie scoop is ideal for this) about 2 to 3 inches apart onto an ungreased cookie sheet. Bake 8 to 10 minutes, watching carefully at the end since they can slip from perfect to too-crispy in 60 seconds. The edges should be deep gold and the middle should look set but slightly undercooked. Cool on the pan for 1 minute before transferring to a wire rack. Let cool completely before storing. Eat once warm enough to handle — if you can wait that long.