Chocolate Cherry Cookies

We used to make a chocolate cherry bread at one of the bakeries I worked at. I think it was only available on Fridays. People would wait out the door of the bakery to buy their weekly chocolate cherry ration. It was a nice, mellow, slightly rye-based bread that we used for a gruyere dill version on a different day of the week. They were both a combo that warranted a line out the door. This cookie is my homage to the Friday bread and bakery days I miss.

CHOCOLATE CHERRY COOKIES

2 oz. butter (vegan or dairy)

2.5 oz. brown sugar

1 oz. granulated sugar

1 egg (flax or chicken)

2.5 oz. flour

1 oz. rye flour

Scant teaspoon baking powder

1/4 t. baking soda

1/4 t. cinnamon

pinch salt

2 oz. dark chocolate chunks or nibs

1 oz. dried cherries

Maldon sea salt for tops

Preheat oven to 365 F. Cream butter and sugars until light and fluffy. Scrape bowl. Add egg and gently mix. Add dry ingredients (not including chocolate, cherry or flaked salt for tops). Mix until almost fully incorporated. Add chocolate and cherries. Finish mix for another couple seconds.

Use ice cream scoop to form cookies. Put on prepared cookie sheets and gently press tops down into fat disc shapes. Sprinkle a tiny bit of flaked sea salt on the tops.

Bake for 15-20 minutes until light brown with firm edges.