1. Microwave the cherries and Kirsch on high for about a minute. Let them sit for 15 minutes to plump the cherries and cool down. 2. Whisk flour, baking soda, and salt together in a medium bowl. 3. In a large bowl with an electric mixer on medium-high, beat (using the flat paddle attachment) butter until creamy, about 2 minutes. 4. Add sugars gradually, beating until light and fluffly, about 3 minutes. Scrape down the bowl as needed. 5. Beat in extracts and then eggs. 6. Turn the mixer down to low and add the flour in three increments, scraping down the bowl frequently. Do not overmix - I usually turn off the mixer and hand mix the last remains. 7. Stir in the chocolate chunks, the cooled cherries, and up to 1 tbsp of the kirsch (discard, or drink, the rest!). 8. Cover the bowl and chill for at least 2 hours 9. Preheat the oven to 375°F Line two cookie sheets with parchment paper or grease them. 10. Drop chilled dough by rounded tablespoon at 2 inch intervals (they spread out a good bit) onto the sheets. 11. Bake for about 12 minutes (give or take based on your 'chewiness' preference), or until the edges and tops turn golden brown. Remove from the oven, cool for several minutes, and enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
