Cookies Etc.

Cherry Chocolate Chip Cookies

Ingredients

• 8 tablespoons salted butter
• 1/2 cup white sugar
• 1/4 cup packed light brown sugar
• 1/2 teaspoon vanilla extract
• 1 egg
• 1 1/2 cups all-purpose flour, plus 2-3 extra tablespoons
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup chocolate chips
• 3/4 to 1 cup fresh cherries, pitted and chopped into 1/4-1/2 inch pieces
• 1-2 tablespoons flour, for tossing with cherries

Directions

1. Preheat the oven to 325°F.
2. Pat the chopped cherries very dry with paper towels and let sit 15-20 minutes, then pat dry again. Toss the dried cherries with 1-2 tablespoons of flour until coated.
3. Microwave the butter for about 40 seconds to just barely melt it.
4. Using a stand mixer or electric beaters, beat the butter with the sugars until creamy. Add the vanilla and egg; beat on low speed until just incorporated, 10-15 seconds or so.
5. Add the flour (including the extra 2-3 tablespoons), baking soda, and salt. Mix until just combined.
6. Gently fold in the floured cherries and chocolate chips, being careful not to break up the fruit.
7. Chill the dough for 30 minutes to help the cookies hold their shape.
8. Roll the dough into 12 large balls, making them slightly thicker than usual, and place on a cookie sheet.
9. Bake for 12-14 minutes, watching for set edges rather than relying on timing. The cookies should look puffy and dry with just barely golden edges.
10. Let them cool on the pan for a good 30 minutes or so.

Notes

• These cookies will be softer and more cake-like due to the cherry moisture and extra flour.
• Best enjoyed within 1-2 days since fresh fruit shortens shelf life.
• Lovely bursts of fresh cherry flavor balanced with chocolate chips.