Chocolate Chip Cherry Cookies

There's a bakery in the Ferry Building that makes wonderful chocolate chip cherry cookies. Rather than spending $2 a pop, I wanted to make my own cookies. I adapted a recipe from America's Test Kitchen. Using browned butter and all brown sugar gives the cookies a nice caramel flavor. I used dried sweet cherries in the recipe.

Chocolate Chip Cherry Cookies
Makes about 5 dozen cookies

14 T unsalted butter (1¾ sticks or 7 oz)
1¾ cups packed brown sugar
2 cups plus 2 T unbleached all-purpose flour (10½ ounces)
½ tsp baking soda
1 tsp baking powder
1 tsp salt
2 large eggs
1 T vanilla extract
12 ounces semisweet chocolate chips
1 cup dried cherries, chopped
1 cup chopped pecans

Heat 10 tablespoons (5 oz) butter in small saucepan over medium-high heat until melted, about 2 minutes. Continue to cook, swirling pan frequently until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons (2 oz) butter into hot butter to melt; set aside for 15 minutes.

Meanwhile, adjust oven rack to middle position and heat oven to 350 degrees. Line a large (18 by 12-inch) baking sheets with parchment paper. (I used a silpat)

Add 1¾ cups brown sugar and salt to bowl with cooled butter; mix until no sugar lumps remain, about 30 seconds. Scrape down sides of bowl with a rubber spatula. Then add the eggs and vanilla and mix until fully incorporated, about 30 seconds. Scrape down the sides of the bowl. Add the flour mixture and mix until just combined, about 1 minute. Give the dough a final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed. Add chocolate chips, cherries and pecans.

Drop by heaping teaspoonfuls onto the baking sheet. Bake 12 to 14 minutes. Do not overbake.

Cool cookies on baking sheet and then transfer the cookies to wire rack and cool to room temperature.