1 1/3 cup flour
1/2 cup unsalted butter at room temperature
1/2 cup dark brown sugar
1/2 cup sugar
1/3 cup sour (tart) dried cherries
1 egg, at room temperature
1 1/2 teaspoons vanilla
1/2 teaspoon salt
1/2 teaspoon baking powder
6 oz semisweet chocolate chips
Preheat the oven to 350. Line 3 cookie sheets with parchment paper. In a medium sized bowl combine flour, salt, and baking powder. In a large bowl, cream the butter and sugars until light and fluffy. Add the egg and vanilla and combine thoroughly. Gradually add the dry ingredients to the sweetened butter and mix until a very thick dough forms. Use a spoon or turn your mixer on very low to fold in the chocolate chips and cherries. Distribute them evenly. Form cookies by dropping 1 teaspoon of dough on the sheet two inches apart. Flatten slightly then bake until light brown, about 12 minutes. Remove (using a flat turner or spatula) to a wire rack to cool. If they seem very soft and you are leery of scooping them off the pan hot from the oven, carefully slide the cookies and the parchment paper onto the rack and cool about 3 minutes. Then they should be set up and cool enough to just use your hands to transfer them to a wire rack to thoroughly cool.
With the East Coast hit by winter storms (in March!) I can’t think of a better time to bake cookies. While I generally enjoy fresh cherries, I don’t think I had actually had a dried cherry until I made this cookies. As I hoped, the cherries and dark chocolate were a winning combination. I am not a huge fan of super sweet desserts so this was perfect for me. It was also a nice change from the more typical dried cranberry. As for the cookie itself, I did what I always do when I bake cookies and try to see how light I can get the bottoms while still fully baking the cookie. I think I did fairly well.
The cookie came out fairly perfect texture-wise, just slightly soft and chewy on the inside and crisp and light on the outside.