Instructions

• Preheat the oven to 350°F. Line baking sheets with parchment paper and set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, combine ½ cup butter (room temperature), ½ cup sugar, and ½ cup brown sugar. Beat on medium speed until light and fluffy, about 2–3 minutes.
• Add 1 egg and 2 teaspoons vanilla. Beat just until combined, stopping once the mixture is uniform and scraping down the sides of the bowl as needed.
• Add 1 ½ cups flour, ½ teaspoon baking soda, and ¼ teaspoon salt to the bowl. Mix on low speed until the dry ingredients are just incorporated; do not overmix.
• Fold in ¾ cup coarsely chopped white chocolate, ½ cup coarsely chopped milk chocolate, 1 cup dried tart cherries, and ½ cup coarsely chopped pecans. Do this with the mixer on low for a few seconds or by hand with a wooden spoon until evenly distributed.
• Using a tablespoon or a cookie disher, scoop rounded tablespoonfuls of dough and place them about 2 inches apart on the prepared baking sheets.
• Gently press each mound of dough with the heel of your hand to slightly flatten the tops so they spread evenly while baking.
• Bake in the preheated oven until the cookies are just set and lightly golden around the edges, about 12 minutes.
• Let the cookies cool on the baking sheets for about 5 minutes, then transfer them to a wire rack to finish cooling.