White & Dark Chocolate Cherry Cookies

1. In a large bowl cream the butter and sugars together until fluffy. Stir in the egg and vanilla. Set aside.
2. Whisk together the flour, cornstarch, baking soda, and salt in a medium bowl. Slowly add the dry ingredients into the wet in batches, until everything is incorporated. Stir in the dried cherries, and the white and dark chocolate chips.
3. Cover the bowl with a sheet of plastic wrap and chill dough for at least 30 minutes or overnight in the fridge.
4. Preheat oven to 350 F and line a baking sheet with parchment paper. Using a small cookie scoop (1 1/2 tablespoon size) measure out the dough and place the scoops on the prepared baking sheet with an inch of space between each cookie.
5. Bake for 8-9 minutes, or until the tops are still pale and the edges are slightly golden. They won’t have much color, but don’t cook them longer than 9 minutes. Remove the pan from the oven. Let the cookies cool on the pan for 3 minutes before transferring to a cooling rack to finish cooling.

This recipe was adapted from Sally’s Baking Addiction’s White Chocolate Cranberry Cookies.