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1
Note: No need to preheat the oven yet, this dough needs to chill (for at least 6 hours, up to overnight).
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2
Place flours, baking soda, salt, chocolate chips and diced cherries into a medium sized bowl and stir until all the chocolate and cherries are coated in flour. Leave to one side.
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3
Place butter and sugars into a large bowl or the bowl of your stand mixer and beat until light and fluffy, 2-3 minutes on medium-high speed. Add the eggs and vanilla extract, scraping down sides as necessary, and mix until well incorporated, 1 minute on medium-high speed.
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4
Tip in your flour mix and mix on low until a soft dough forms. Transfer to a bowl and cover with cling film. Place in the fridge for at least 6 hours, overnight if possible.
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5
Once chilled, preheat the oven to 350 F and line 2-3 baking trays with parchment paper.
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6
Using a 1.5 tablespoon sized cookie scoop, place dough balls 2 inches apart on the prepared trays and flatten ever to slightly to stop them from rolling away. Place in the oven for 8-11 minutes until golden around the edges, puffy and slightly soft in the centre.
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7
Leave to cool on the trays for at least 15 minutes before transferring to a wire rack to cool completely. Once cool, cookies will keep in an airtight container, at room temperature for 5 days.
