Sour Cherry and White Chocolate Chunk Einkorn Cookies

1. Preheat the oven to 375° F. Line a baking sheet with parchment paper.
2. In a medium bowl, mix together the flour, baking soda, and salt.
3. In the bowl of a standing mixer fitted with a paddle attachment, cream together the butter and sugar for 2 minutes, stopping a few times to scrape down the sides.
4. Add the egg and beat on medium-low speed for 2 minutes until thoroughly combined.
5. Add the flour mixture and beat on medium-low speed just until the dough absorbs the flour.
6. Drop in the chocolate and sour cherries and mix until they are distributed in the dough. Refrigerate for 15 minutes.
7. Roll 1-tablespoon scoops of cookie dough in your hands into balls and place on them on the baking sheet, leaving 2 inches around each cookie.
8. Bake the cookies in batches for 12 minutes until the edges are golden and the center is soft but cooked through.
9. Let the cookies cool on the baking sheet for 5 minutes. Transfer to a cooling rack to cool completely.

This recipe also can be made with chocolate chips and cranberries.