Espresso Chocolate and Cherry Cookies 9 Steps
Preheat the oven to 375°F.
Whisk flour, kosher salt, milk powder and baking soda in a small bowl; set aside.
Begin melting the 100 grams butter in a small pot over medium heat, cook until the butter begins to foam and then brown lightly, about 4 minutes (it will smell very fragrant and nutty). Transfer immediately to a mixing bowl, being sure to scrape down any browned bits from the bottom of the pot. Allow to cool for 1-2 minutes.
Dice the remaining 70 grams of butter and whisk one cube at a time to the bowl of the browned butter until entirely incorporated. The butter cubes should melt but not foam when added, if they foam wait another minute or so.
Once all butter is melted, add the brown and granulated sugars and whisk, breaking up any clumps, until sugar is incorporated and mix is even.
Add egg, egg yolks, vanilla extract and espresso powder and whisk until sugar dissolves and mixture is smooth, about 1 minute.
Switch to a rubber spatula, fold the dry ingredients (baking soda, kosher salt, milk powder, flour mix) into the wet ingredient mixture until no dry spots remain, then fold in the chopped chocolate and dried cherries, gently folding until just incorporated. Cover with plastic wrap directly on the surface of the dough and refrigerate for 1 hour.
After 1 hour, remove from the fridge, using a 1 ounce (2 tablespoon) ice cream scoop, portion out 22 or so balls of dough and divide between 2 parchment-lined rimmed baking sheets, you should only be baking 12 cookies per tray with approximately 3"-inches of space between each cookie.
Bake cookies in the preheated oven for 11-12 minutes until the edges are browned and the centres have risen nicely. Remove from oven and allow to firm up on baking sheets for 5 minutes until cool enough to transfer to a wire rack to continue cooling. Sprinkle each with flaky sea salt if desired.