Cherry Chocolate Chip Cookies

Whisk together your dry ingredients – the All-Purpose Flour (125 g), Bread Flour (90 g), Baking Soda (1/4 tsp), Baking Powder (1/2 tsp), and Salt (1/2 tsp) in a bowl and set aside.

Place the Unsalted Butter (110 g), Granulated Sugar (150 g), and Brown Sugar (110 g) in your mixing bowl and using the paddle attachment, cream until you reach a fluffy, rather pale color. This should take about 5-7 minutes. Make sure to take a second to scrape down the bowl before then adding your Large Egg (1) mixing for an additional 3 minutes.

Slowly add the dry ingredients in three separate stages, mixing until your ingredients have JUST fully combined. Then, add the Dark Chocolate Chips (115 g) and Dried Cherries (105 g) mixing until the dough comes together fully.

Using a cookie scoop or a tablespoon, roll your chilled dough into small balls. Place the scooped cookie dough in an airtight container and let them rest in the fridge for 30 minutes to an hour or so until firm and chilled.

When ready to bake, preheat the oven to 350 degrees F (180 degrees C) and prepare your baking tray with parchment paper.

Place your preferred number of cookies onto a baking sheet, add a sprinkle of Sea Salt Flakes (to taste) and bake for about 9 to11 minutes. Remove from the oven and let cookies sit undisturbed for 3-5 minutes. Then, transfer to a wire rack and allow to cool completely.