Chocolate Cherry Chunk Cookies

As a scientist-in-training, I am taught to always look at the evidence before I believe in something. To replicate my results before reporting something to be true. To question everything, and to make sure all the proper controls are done.

I can assure you, with 100% confidence, that I believe in these cookies. That they have been made repeatedly, replicated, and tweaked to perfection.

I can also assure you that the proper controls have been done. I have quality tested these gems at every step of the process-- including three times during the dough-making process... and many more than three times after baking.

Believe it or not, there is some science to a great cookie. Letting the dough sit for a few hours or overnight is key to getting that fabulous taste we seek from bakery-made cookies, since it lets the sugars start to process and meld with the other ingredients.

Don't believe me? Here's proof.

So put your faith in these cookies. They've been scientifically tested... and approved.

Chocolate Cherry Chunk Cookies

Adapted from Flour

1 cup unsalted butter, at room temperature
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 eggs, room temperature
1/2 tsp vanilla extract
2 cup all-purpose flour
1 tsp baking soda
1/2 tsp salt
12 oz good semi-sweet chocolate chips, like Ghiradelli
3/4 cup dried tart cherries

In a stand mixer fitted with a paddle, cream together butter and sugars. Add in eggs one at a time, mixing well in between. Add in vanilla extract and beat well.

In a separate bowl, combine flour, baking soda and salt. Slowly mix in to the butter mixture; add in chocolate chips and dried cherries. Remove bowl from mixer, cover with plastic wrap, and set in fridge for three to four hours (this makes the cookies better, trust me).

When ready to bake, preheat oven to 350F. Scoop cookies by rounded tablespoonfuls onto parchment-lined cookie sheets. Bake for 10 minutes, until golden. Remove, allow to cool one minute on cookie sheet, then transfer to wire cooling rack to finish cooling.

Makes around 24 cookies... depending on how much dough you eat.