Chocolate Chip Dried Cherry Sea Salt Cookie

Ingredients:
8 oz. unsalted butter, at room temperature1/4 cup granulated sugar

1/4 cup Turbinado sugar
1 3/4 cup light brown sugar, packed
2 eggs
2 tsp. vanilla bean paste (or extract)
3 1/2 cup All Purpose flour
1 1/2 tsp. Baking soda
3/4 tsp. salt
12 oz. milk chocolate (I used TCHO 39% baking discs and kept them whole but use the best quality chocolate you can afford.)
6 oz. dried cherries
1/2 teaspoon good quality salt, for sprinkling on top before baking

Directions:
Using a stand mixer with the paddle attachment cream together the butter and the sugars until very light and fluffy, about 3 minutes on medium high.

Scrape down the side of the bowl. Continue mixing while adding the eggs one at time. Make sure each egg is incorporated before adding the next.

Add the vanilla bean paste and scrape down the bowl with a spatula.

In a small bowl combine the flour, soda and salt and mix to combine.

With the machine on low, slowly add the flour. Mix until just combined, taking care not to over mix. With a spatula fold in the chocolate and dried cherries.

Sprinkle a very fine dusting of good quality sea salt. If you are not a fan of sea salt in your baked goods then feel free to skip.

Bake at 360* for 12 minutes. They should be lightly golden on the outside but still look gooey on the inside.

*Please note that yes that reads 360 and not 350. If you oven does not go to that I would stay with 350 and bake an extra minute.