A hybrid recipe with influences from all over the internet, plus a bit of personal inspiration (and as always, lots of love). Makes three dozen cookies (36).

This recipe LOOKS quite long, but it’s extremely simple and does not take much time (although the cookies are better if you rest the dough in the fridge for a day or two).

Brown Butter Chocolate Cherry Cookies!

⌛ Time Required

You can bake these cookies right away, but they taste better if you chill the dough for at least 24 hours before baking.

📝 Ingredients

3 1/2 cups of all-purpose flour

1 heaping tsp baking soda

1 1/2 tsp baking powder

1 heaping tsp espresso powder

1 heaping tsp kosher salt

2 sticks unsalted butter, browned on the stove

1/2 stick butter, cold

• This is 10oz of butter in total

~2 1/4 cups of sugars

• I use slightly more brown sugar than white sugar. For this recipe, dark brown sugar is better than light. Start with 1 1/4 cups dark brown to 1 cup of white sugar, but you can adjust how you like it.

2 eggs

1.5 tsp vanilla (adjust depending on how strong your vanilla is)

16oz dark chocolate, split between chips and chunks if possible

1 bag of dried cherries (maybe like 8oz? follow your heart)

Some sea salt

❓ Instructions