1-Getting started: Getting started with Cherry Vanilla White Chocolate Chip Cookies begins with preheating your oven to 350°F (175°C). Position the racks in the middle and lower thirds for even baking. Line three large cookie sheets with parchment paper to make cleanup easy and prevent sticking.

2-Next, sift together the 3 cups all-purpose flour, 1 ½ teaspoons baking soda, and ¼ teaspoon salt in a bowl. This step ensures your dry ingredients mix well and avoid lumps. In another bowl, cream the 20 tablespoons of unsalted butter at room temperature with ⅔ cup granulated sugar and ⅔ cup firmly packed light brown sugar using a mixer on medium speed until it’s light and fluffy.

3-Add the large egg and large egg yolk, beating until fully combined, then mix in the 1 teaspoon vanilla extract. Gradually add the dry ingredients to the wet mixture, stirring just until everything comes together. Fold in the 1 ½ cups white chocolate chips and 1 ½ cups dried cherries, making sure they’re spread evenly.

4-Drop the dough onto the prepared cookie sheets in mounds, spacing them 1 ½ inches apart. Use a medium cookie scoop or spoon for this. Flatten each mound to about ½ inch thick with your fingers to help them bake evenly.

5-Bake the cookies for 15 minutes or until they’re golden, rotating the sheets halfway through and swapping their positions. If you have extra dough, refrigerate it until you’re ready to bake more. Let the cookies cool on the baking sheets set on racks before moving them.