These cherry chocolate chip pecan cookies are thick and chewy, with a little bit of crunch. A combination of dried cherries, dark chocolate chips, chopped pecans, and flaky sea salt means there’s lots to love!
In a medium-size bowl, whisk together the flour, cornstarch, baking soda, and salt.
Using an electric mixer, beat together the butter and both sugars in a large bowl until light and fluffy. With the mixer on low speed, add the vanilla, then the eggs one at a time, beating until incorporated after each addition.
Gradually add the flour mixture until just combined. Using a wooden spoon or rubber spatula, fold in the cherries, chocolate, and pecans. Cover and chill the dough for at least 2 hours (or up to three days).
Preheat the oven to 350 degrees Fahrenheit and prepare cookie sheets by lining them with a silicone baking mat. Scoop out 3 tablespoons of cookie dough at a time, roll into a ball using your hands, and place on a cookie sheet, about 2 inches apart.
Bake for 12-14 minutes, or until cookies are golden brown on the edges, but slightly underdone in the middle. They will continue to bake on the cookie sheet after being removed from the oven.
If desired, immediately after being removed from the oven, sprinkle each cookie with sea salt and press additional cherries, chocolate, and pecans onto the top of each cookie.
Let cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.