Cherry Chocolate Chunk Cookie Recipe

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup dried cherries, chopped
• 1 1/2 cups semi-sweet chocolate chunks or chips
• Optional: 1 cup chopped nuts (such as pecans or walnuts)

Instructions:

1. Preheat Oven:

   • Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.

2. Cream Butter and Sugars:

   • In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy using a hand mixer or stand mixer.

3. Add Eggs and Vanilla:

   • Beat in the eggs one at a time, then add the vanilla extract. Mix until well combined.

4. Combine Dry Ingredients:

   • In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined.

5. Combine Wet and Dry Ingredients:

   • Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.

6. Fold in Mix-Ins:

   • Gently fold in the chopped dried cherries, chocolate chunks, and chopped nuts (if using) until evenly distributed throughout the cookie dough.

7. Scoop Dough:

   • Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.

8. Bake Cookies:

   • Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown and the centers are set. The cookies will continue to firm up as they cool.

9. Cool and Serve:

   • Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

10. Enjoy:

    • Once cooled, serve these delicious Cherry Chocolate Chunk Cookies and enjoy their delightful combination of flavors!

Note: Store any leftover cookies in an airtight container at room temperature for up to one week. You can also freeze the baked cookies for longer storage.