Whisk together your dry ingredients – the
All-Purpose Flour (1 cup)
Bread Flour (2/3 cup)
Baking Soda (1/4 tsp)
Baking Powder (3/4 tsp)
Salt (1/2 tsp)
in a bowl and set aside.
Unsalted Butter (1/2 cup)
Granulated Sugar (3/4 cup)
Brown Sugar (1/2 cup)
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 (2/3 cup)
Dried Cherries (2/3 cup)
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.