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Beat butter until light and fluffy, about 1-2 minutes. Add in brown sugar and white sugar and beat until combined. Add in egg, vanilla extract, and salt. Mix.
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In a separate bowl, mix flour, cornstarch, baking soda, and espresso powder. Slowly incorporate the dry ingredients into the wet ingredients.
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Once combined, add in the chocolate chips and dried cherries and mix.
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Chill the dough for 20-30 minutes, just to firm it up slightly. (Because I'm impatient, I typically scoop the dough onto trays and pop them into the freezer for about 5 minutes instead).
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Preheat the oven to 350 degrees and grease a cookie sheet.
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With a medium cookie scoop (about 2 Tbsp of dough per cookie), scoop the dough and spread evenly on the cookie sheets, about 2 inches apart.
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Bake for 14-15 minutes, or until the cookies are slightly golden brown.
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Enjoy!