First, let's grab our cherries. Go ahead and pit them and dice them up. Pat them as dry as you can and then transfer them to an airtight container. Pop in the fridge until later.

First, measure out and combine your sugars in a large mixing bowl.

Next, measure the rest of your dry ingredients in another medium sized mixing bowl and combine. Then, set aside.

Cream your butter and sugars together. Add in your egg and vanilla extract.

Add in your dry ingredients a little at a time.

Lastly, add your dark chocolate chips/chunks and mix until just combined. Be sure to not over mix.

Cover your mixture with saran wrap, place in the fridge, and let the magic begin! Let the dough chill for at least 24 hours - because that is what happens...magic. If you don’t believe us, try baking a few cookies the same night you make the dough (they will still be delicious). Then, after 24 hours bake the rest and you will see what I mean. After the mixture is able to sit and combine, the cookies come out soft and absolutely delicious.

Remove your dough from the refrigerator to thaw for 10-20 minutes. Preheat your oven to 350 degrees.

Now is when you take those cherries and fold them in lightly and just until combined. You don't want to mix too much or the batter will turn a greyish purple color. (NOTE: Even if you do overmix and get a grey color - Don't Panic! - they still will taste delicious!)

Top your cookie sheet with parchment paper or a silicon baking mat (our favorite is Reynolds Cookie Baking Sheets – they are pre-cut and saves me time).

Scoop your dough into Tbsp or larger sized balls and place them a couple inches from each other.

Bake for 15-18 minutes depending on your oven. These take a few minutes longer than the OG Choc Chip since they have extra liquid from the cherries. Right when the edges are brown and golden take them out.

Remove your cookies from the cookie sheet by sliding your mat or parchment paper off of the pan, and let them sit on the parchment paper and cool for 10-20 minutes and enjoy!