2 teaspoons vanilla/bourbon/dark rum (if you run out of vanilla)
1 cup bittersweet chocolate chunks or chips
1 cup dried cherries
Whisk dry ingredients together and set aside.
Melt butter in the microwave and let cool. For a more sophisticated cookie, melt butter in a small pot over medium heat. Melt it, then continue to cook it, stirring often, for about 5-8 minutes or until golden. You just made browned butter! Cool.
Beat together sugars with cooled liquid butter. Add egg and yolk and vanilla.
Mix in the dry ingredients until well combined. Stir in chocolate and cherries.
Let dough sit for 10-30 minutes while your oven preheats to 325ºF.
Line two sheets with parchment and use a 1/4 cup measure to portion batter. Space 2 inches apart. You will probably only fit 6 to a sheet.
Bake 15 minutes.
They will still be soft. Allow to cool completely on cookie sheets, and they will firm up. Store in airtight containers.
Try cherry flavored dried cranberries for a lower-cost alternative to expensive dried cherries!