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Recipe adapted from Kendall Melton, Contigo, Austin, TX
Yield: 48 cookies
8 ounces (2 sticks) butter, softened
¾ cup granulated sugar
¾ cup packed light brown sugar
1 teaspoon vanilla extract
1 teaspoon freshly ground nutmeg
2 large eggs
2¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups dark chocolate chips
1 cup chopped dried cherries
1. In the bowl of a standing mixer, mix the butter and sugars together. Add the vanilla, nutmeg and eggs and combine until smooth.
2. In a separate medium bowl, combine the flour, baking soda and salt. Add the flour mixture to the butter-and-egg mixture in three parts, mixing well and scraping down the bowl after each addition, until the batter is smooth.
3. Mix in the chocolate chips and cherries. Transfer the batter to a large Ziploc bag and refrigerate until firm, at least 3 hours.
4. Preheat the oven to 350° about 1 hour before you're ready to bake the cookies. Scoop 1-inch spoonfuls of the dough onto an ungreased sheet pan. Place the pan in the oven and bake until the edges are brown and the middles are golden, about 10 to 12 minutes. Let cool until warm or room temperature. Serve the cookies immediately or keep for a few days before serving.