8 tablespoons (1 stick) unsalted butter, at room temperature
1/2 cup light-brown sugar
1/2 cup sugar
1 large egg
1 teaspoon vanilla extract
1 cup semisweet chocolate chunks or chocolate chips
1/2 cup dried sweet or sour cherries
1/2 cup chopped walnuts
How to Make It
Preheat oven to 350°. Line a large baking sheet with parchment. In a bowl, whisk together flour, baking soda and salt.
In a separate bowl, using an electric mixer on medium-high speed, beat butter with both sugars until very light, about 5 minutes. Add egg and vanilla and mix on low speed until well blended. Add flour mixture and mix until just incorporated. Stir in chocolate, dried cherries and walnuts.
Spoon dough into a mound on parchment and spread evenly into a 7-inch-diameter circle. Bake for about 30 minutes, until top is golden brown and slightly soft. Let cool, then cut into wedges and serve.
Whip up a double batch: Double this dough recipe and keep it in the freezer for a rainy day. Just thaw out and follow directions from Step 3.
Make individual cookies: Bake a few sheets of regular-sized cookies for the cookie jar. Line up tablespoons of dough, 2 inches apart, on large ungreased baking sheets. Bake at 375°F for 10 to 12 minutes.