# Components:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon fine sea salt
→ Wet Ingredients
04 - 1 cup unsalted butter, melted and slightly cooled
05 - 1 cup packed light brown sugar
06 - 1/2 cup granulated sugar
07 - 2 large eggs
08 - 2 teaspoons pure vanilla extract
→ Mix-Ins
09 - 1 1/2 cups semisweet chocolate chips
10 - 1 cup fresh or frozen cherries, pitted and halved
11 - Flaky sea salt, for finishing
# Directions:
01 - Preheat your oven to 350°F (175°C). Lightly grease a 10-inch (25 cm) oven-safe skillet or cast iron pan to prevent sticking.
02 - In a medium mixing bowl, whisk together the all-purpose flour, baking soda, and fine sea salt. Set this dry mixture aside.
03 - In a large mixing bowl, combine the melted unsalted butter with the packed light brown sugar and granulated sugar. Whisk until the mixture is smooth and well combined.
04 - Add the large eggs and pure vanilla extract to the creamed wet mixture. Continue whisking until all ingredients are fully incorporated.
05 - Gradually introduce the dry ingredients into the wet mixture. Stir gently until just combined, being careful not to overmix the dough.
06 - Gently fold in the semisweet chocolate chips and pitted cherries. Reserve a small portion of both for topping the skillet cookie.
07 - Evenly spread the cookie dough into the prepared skillet. Distribute the reserved chocolate chips and cherries over the top of the dough, pressing them in slightly.
08 - Place the skillet in the preheated oven and bake for 22 to 27 minutes. The edges should be golden brown and set, while the center remains slightly soft.
09 - Remove the skillet from the oven. Immediately sprinkle the top with flaky sea salt. Allow the skillet cookie to cool for 10 to 15 minutes before serving it warm.
