Mix Dry Ingredients: In a medium bowl, combine all-purpose flour, optional rye flour, baking soda, baking powder, and fine salt. Whisk well until thoroughly blended, ensuring a light, airy texture in your cookies.
Combine Wet Ingredients: In a large bowl, whisk together the slightly cooled melted butter and packed brown sugar until they create a smooth mixture. Add the eggs and vanilla extract, followed by the finely chopped dried cherries, mixing until well incorporated.
Fold Together: Gently fold the dry mixture into the wet ingredients. Just before fully combined, add two-thirds of the chopped dark chocolate, folding until you see a few streaks of flour remaining. This process helps keep your cookies chewy!
Portion and Chill: Using a 2-tablespoon cookie scoop, portion the dough onto a parchment-lined baking sheet. Cover with plastic wrap and chill in the fridge for at least 2 hours, or up to 48 hours. Chilling is crucial for cookie perfection!
Bake: Preheat your oven to 350°F (175°C). Bake the cookies for 10-12 minutes, until the edges are set and centers look slightly underbaked. Allow them to cool on a wire rack for at least 5 minutes before enjoying!
