Chocolate Chip, Cherry, and Pistachio Cookies

These chocolate chip cookies are slightly crisp on the outside and soft and chewy on the inside, where you'll discover sweet chocolate, tart cherries, and rich pistachios.

Makes about 30-35 cookies

2 sticks unsalted butter, at room temperature
1 cup granulated sugar
2/3 cups dark brown sugar
2 large eggs
2 1/2 teaspoons pure vanilla extract
2 1/3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups semi-sweet chocolate chips
3/4 cup dried cherries
1 cup finely chopped pistachios

Preheat the oven to 375 degrees F and center a baking rack. Line two baking sheets with parchment paper.

In a large bowl, beat butter and sugars; beat in the eggs and vanilla extract until smooth. Mix flour, baking soda, and salt in a small bowl; add to the large bowl, and beat until just combined. Stir in the chocolate chips, cherries, and pistachios.

Drop 2 tablespoons of cookie dough 2 inches apart (as they will spread) on the parchment-lined baking sheets.

Bake cookies for 13-15 minutes, or until firm and golden brown around the edges. Transfer to a rack and cool for 15 minutes.

To store cookies, layer between pieces of waxed paper to prevent sticking and place in an air-tight container. Properly stored, cookies should last up to a week.