Dried Cherry Recipe with Browned Butter | 2h 32m

Instructions:

1. Place butter in a medium stainless steel saucepan over medium heat. Melt and whisk constantly as it foams. Once brown specks appear and it smells nutty, immediately transfer to a heat-proof bowl. Let cool until it's no longer hot to the touch but still liquid.
2. In a small bowl, combine dried cherries with hot liquid and vanilla extract. Cover and steep for at least 30 minutes to hydrate the fruit.
3. Whisk together the 2.25 cups of flour, 1 tsp baking soda, and 0.5 tsp fine sea salt in a separate medium bowl.
4. In a large mixing bowl, cream the cooled brown butter with granulated sugar and dark brown sugar. Mix on medium speed for about 2 minutes.
5. Add the egg and the extra egg yolk one at a time, beating well after each. Mix until the batter looks glossy and slightly thickened.
6. Turn the mixer to low and slowly add the dry ingredients. Stop just as the last streak of flour disappears. Fold in the soaked cherries (along with any remaining liquid) and the 1 cup of dark chocolate chunks by hand.
7. Cover the bowl and refrigerate for at least 2 hours, or even overnight. Wait until the dough is firm and the flavors have melded.
8. Preheat oven to 350°F (180°C). Scoop rounded tablespoons of dough onto a lined baking sheet, spacing them 2 inches apart. Bake for 10-12 minutes until the edges are golden and the centers still look slightly soft.
9. Remove the tray and immediately sprinkle with the flaky sea salt while they are still hot. Let them cool on the pan for 5 minutes before moving to a wire rack.