Name: Brown Butter Cherry Chocolate Cookies
Ingredients: 1/2 cup (1 stick) unsalted butter, divided; 1/2 cup lightly packed light brown sugar; 1/4 cup granulated sugar; 1 large egg; 1/2 teaspoon vanilla extract; 1 1/4 cups + 2 tablespoons all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon kosher salt; 1/2 heaping cup chocolate chips or chopped chocolate; 1/2 heaping cup dried cherries

Ingredients

4 tablespoons unsalted butter, melted
1/4 cup lightly packed brown sugar
2 tablespoons powdered sugar*
1 large egg yolk
Splash of vanilla extract
1/2 cup all-purpose flour
Pinch of sea salt
1/4 teaspoon baking soda
A handful of dried cherries
A handful of chocolate chips

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Instructions

Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set it to the side.
In a small saucepan, melt butter until browned. Remove from the heat and whisk in the brown sugar until it feels like the sugar has started to dissolve in the butter. If it feels like the butter is separating from the sugar, that’s ok – keep going. Whisk in the powdered sugar. This might feel like a clumpy mess, but I promise the lumps will whisk out.
Whisk in the egg yolk and splash of vanilla until emulsified, smooth and glossy.
Add flour, salt, and baking soda and stir with a spatula until no dry bits remain. Add the chocolate pieces and work quickly, because the chocolate will start to melt in the warm pan but honestly that’s alright because the melted chocolate makes for chocolate striped cookies. Fold the chocolate pieces and dried cherries throughout the dough and quickly dollop in two globs (of course you could do three or four globs) on the prepared baking sheet.
Bake for 12-14 minutes until golden around the edges and still slightly soft in the center. Remove from the oven and allow them to cool for a few minutes.