Cherry Chocolate Chippers

1. In a small bowl, combine the flour, baking soda, and salt. In a large bowl, use a handheld mixer on medium-high to beat the butter until it is fluffy, 3 minutes. Add the sugars and beat until well combined, 2 minutes. Mix in the egg and vanilla.
2. Add the dry ingredients and mix on medium speed until just combined. By hand, fold in the chocolate, pecans, and cherries until they are evenly distributed in the batter.
3. To shape the cookies, roll walnut-size pieces of dough between your palms into balls.
4. For baking now: Place racks in the upper and lower thirds of the oven. Preheat the oven to 375 F.
5. Flatten the dough balls slightly and place them 2 inches apart on ungreased light-colored baking sheets.
6. Bake the cookies for 8 minutes. Rotate the pans, reverse their position in the oven, and bake 3 to 4 minutes longer for chewy cookies, or 6 to 7 minutes longer, or until the cookies are golden on top and just starting to brown around the edge, for crisp ones. Transfer the cookies to a wire rack to cool.
7. These cookies keep in an airtight container for up to 10 days.
8. To freeze: Open-freeze the balls of dough, about 1 hour. Store the unbaked balls of dough in a resealable 1-quart plastic freezer bag. Or vacuum seal the frozen dough in batches of 12.
9. To defrost and bake: Thaw the dough in the plastic bag in the refrigerator for 24 hours.
10. Bring the dough to room temperature. Flatten the balls of dough into 2-inch disks and place them 2 inches apart on an ungreased light-colored baking sheet.
11. Bake the cookies for 8 minutes. Rotate the pans, reverse their positions in the oven, and bake 3 to 4 minutes longer for chewy cookies, or 6 to 7 minutes longer, or until the cookies are golden on top and just starting to brown around the edge, for crisp ones. Transfer the cookies to a wire rack to cool.

Reprinted from Cook & Freeze © 2010 by Dana Jacobi. Permission granted by Rodale, Inc. Available wherever books are sold.

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