- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 tbsp. cream or milk
- 1 1/2 tsp vanilla extract
- 1 cup bread flour
- 3/4 cup all-purpose flour
- 1 tsp. baking soda
- 1/8 tsp. salt, optional
- 1/3 cup diced maraschino cherries, packed loosely and patted dry (about 15 cherries)
- 3/4 to 1 cup white chocolate chips
- Using an electric mixer, beat the butter on low speed until smooth, 1 to 2 minutes.
- Add the sugars and beat on medium-high speed until creamed and well combined, 2 to 3 minutes.
- Add the egg, cream and vanilla. Beat on medium-high speed until light and fluffy, about 3 minutes.
- Add the flours, baking soda and salt. Mix until just combined, about 1 minute.
- Fold in the cherries and white chocolate chips. Don’t overmix or the cherries will break.
- Form heaping mounds of dough using a spoon, a scant 1/4-cup measure or divide dough into approximately 14 equal-sized pieces.
- Place dough mounds on a large plate, cover with plastic wrap and refrigerate for at least 2 hours (up to 5 days). Do not bake these cookies with dough that has not been properly chilled because they will spread.
- Preheat oven to 350°. Line a baking sheet with parchment paper. Place dough on baking sheet, spaced at least 2 inches apart.
- Bake for 8 to 10 minutes, or until tops have just set, even if slightly undercooked in the center (cookies will firm up as they cool). For crunchier cookies, extend baking time by 1 to 2 minutes.
- Allow cookies to cool on the baking sheet for 10 minutes before removing. Store in an airtight container.
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