Instructions

• Preheat the oven to 325°F. Line two large baking sheets with parchment paper and set them aside.
• In a medium bowl, whisk together 2 and 3/4 cups (330 g) all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Set the dry mixture aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, combine 1 cup (227 g) unsalted butter (room temperature), 1 cup (213 g) light brown sugar (packed), and 1/2 cup (99 g) granulated sugar. Beat on medium speed for about 3 minutes, until the mixture is light and fluffy, stopping once or twice to scrape down the bottom and sides of the bowl.
• Add 3 teaspoons vanilla extract and 1 teaspoon almond extract (optional). Beat just until the extracts are incorporated and scrape down the bowl.
• Reduce the mixer speed to medium-low and add 2 large eggs (room temperature), one at a time, beating well after each addition and scraping down the sides and bottom of the bowl as needed.
• Reduce the mixer speed to low. Add the flour mixture to the wet ingredients and beat only until the dry ingredients are just incorporated; do not overmix.
• Add 11 ounces (312 g) semi-sweet chocolate chips, 1 and 1/2 cups chopped pistachios, and 3/4 cup dried cherries. Mix on low speed (or fold by hand) just until the chocolate chips, pistachios, and cherries are evenly distributed.
• You may bake the cookies immediately or cover the dough and refrigerate for up to 1 hour. (Do not refrigerate longer than 1 hour or the dough may become too hard to scoop.)
• Using a large spring-loaded cookie scoop, portion heaping 3-tablespoon sized mounds (about 80 g) of dough. Roll each mound into a ball with your hands and place on the prepared baking sheets, leaving about 2 inches of space between cookies.
• Bake one sheet at a time on the center oven rack for 12 to 13 minutes, until the edges are golden but the centers still look slightly soft.
• Remove the baking sheet from the oven. If any cookies have spread irregularly, carefully tuck the edges inward with a spatula to round them while they are still warm. If desired, press a few extra chocolate chips onto the tops.
• Let the cookies cool on the baking sheet set on a wire rack for 20 minutes before serving or transferring to a cooling rack.