Makes about 5 dozen cookies
* 2 sticks butter, softened
* 3/4 cup granulated sugar
* 3/4 cup packed brown sugar
* 1 teaspoon sea salt
* 2 eggs
* 1 1/2 teaspoons vanilla extract
* 1 teaspoon baking soda
* 2 1/2 cups all purpose flour
* 10 ounces dark chocolate chunks
* 3/4 cup dried cherries
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.
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.
