- Preheat oven to 350F
- Sift all dry ingredients together
- Cream sugar and butter together with a handheld mixer or in a stand mixer
- Beat egg and vanilla into butter mixture
- Use a wooden spoon to bring wet and dry ingredients together, do not overmix
- Fold in chocolate, cherries, and pecans
- Use a spoon or portion scoop to drop small balls of dough onto a cookie sheet lined with parchment paper
- Flatten the balls just a little. These make really puffy round cookies. If you want them flatter, push them down more
- For best results, pop the tray in the freezer for about 10 minutes. If you are pressed for time, you can skip this, your cookies may just melt a little faster and be flat rather than puffy.
- Brush or sprinkle a little water on top of the cookies and dust with cinnamon and flake salt
- Bake 12-15 minutes, until a little brown on the edges, and still slightly soft in the middle
- Let cookies cool in the pan for 5 minutes, then transfer to a cooling rack. They wont be completely set until they are all the way cool, but are delicious and gooey while warm
These cookies are a great vessel for whatever your heart may desire. You can experiment by substituting coconut oil for butter, adding shaved coconut is another one of my favorite twists. You can also play with different types of flour...quinoa, coconut, brown rice, whatever sounds good to you! Mix and match different kinds of nuts, chocolates and fruits, have fun!!
Making a double (...or triple...) batch is a great time saver, just portion out all the dough, freeze all the balls, and just bake off what you want for that night. Throw the rest of the portioned, frozen dough balls into a freezer bag and next time the urge hits, you have cookies ready to go in under 15 minutes! Cookies are best used within a month or two of freezing...but usually they don't get the chance to linger that long in the freezer before someone fires up the oven!
