Cherry Chocolate Chunk Sourdough Cookies

Dried Cherry Application - 15 minutes before mixing cookie dough. 175 g dried cherries. If dried cherries are not available, any dried fruit that pairs well with chocolate will work.  1 tsp pure vanilla extract Enough boiling water to cover the cherries. Add cherries to a bowl along with vanilla and cover with boiling water. Let’s soak for 15 minutes, then drain and pat dry with paper towel. For cookies Wet Ingredients 226 g of softened, unsalted butter 180 g of turbinado sugar 80 g of brown sugar One room, temperature egg 120 g of active starter 10 g of vanilla Dry Ingredients 345 g of all-purpose flour 6 g of baking soda 4 g of salt 180 g of chocolate, chopped. Use baking chocolate, not chips, and any variety of flavors/strength. Dark, and milk work well together. Method Cream together, the butter, turbinado sugar, brown sugar, egg, and vanilla. Add active starter and mix gently to combine. Whisk together dry ingredients in a separate bowl then add to wet mixture. Do not overmix or cookies will be tough. Add cherries and chocolates and stir to combine. Scoop the dough into 75 g portions, shape them into a ball then lightly flattened like a hockey puck. Place on a parchment lined baking sheet, and once portioned place in the freezer for 30 minutes. After, place in the refrigerator for two hours. At the end of two hours, preheat your oven to 350°, pull the cookies from the refrigerator, and separate so they have room to spread. Bake for 12 to 15 minutes until the edges are set and crisp and the centers are gooey. Remove from the oven and cool on the baking sheet for five minutes, then move to cooling rack to finish cooling. These are best after they fully set for about two hours if you can wait that long. Enjoy!