Cherry Chocolate Cookies

Yield: 36 cookies

Ingredients

• 2¼ cups all-purpose flour
• 1 tablespoon non-fat dry milk
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• ¾ cup granulated sugar
• ¾ cup brown sugar, packed
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 package (11.5 ounces) semi-sweet chocolate chunks
• 1 package (5 ounces) dried cherries

Instructions

1.       Preheat the oven to 375°F. Line a baking sheet with parchment paper.

2.       In a small bowl, combine flour, non-fat dry milk, baking soda, and salt. Set aside.

3.       In a large mixing bowl, beat the butter, granulated sugar, brown sugar, and vanilla extract until creamy.

4.       Add eggs, one at a time. Beat well after each addition.

5.       Slowly beat in flour mixture until well combined.

6.       Stir in chocolate chunks and dried cherries.

7.       Drop rounded portions of dough onto the baking sheet. Each cookie should be about 2 tablespoons of dough.

8.       Bake for 9-11 minutes or until golden brown.

9.       Cool the cookies on the baking sheet for 2 minutes. Transfer cookies to wire racks to cool completely.

To make ahead: Portion dough and place on the prepared baking sheet. Cover with plastic wrap and freeze the cookie dough for several hours or overnight. Remove frozen cookies from the baking sheet and place in a freezer bag or container. Return to freezer for storage for up to 8 weeks. When ready to bake cookies, preheat oven and prepare baking sheet as listed in recipe. Allow cookie dough to defrost for 10 minutes prior to baking.