Preheat your oven to 350°F (180°C) and line two baking sheets with parchment paper to keep things tidy. Rinse, pit, and chop your fresh cherries into halves or quarters. 

Since fresh cherries are juicy, lay them on paper towels and gently press another towel on top to soak up excess moisture, this helps avoid soggy dough.

Melt the butter slowly over medium heat, stirring until it turns golden brown and smells nutty.

Pour the browned butter into a large bowl, straining out any burnt bits, and allow it to cool for roughly 15 minutes.

Whisk the flour, baking soda, and salt together in a separate bowl. Then, add the sugars to the browned butter and whisk until completely combined. Then mix in the egg and vanilla until silky.

Fold the dry ingredients into the wet mixture gently, stopping once mostly combined, overmixing leads to tough cookies! 

Keep a small portion of cherries and chocolate chips for later and mix the rest into the dough.

Scoop the dough into balls, spacing them out on the trays. Press some reserved cherries and chocolate chips on top for that extra wow factor.

Bake for 12–14 minutes until just set. Give the cookies a few minutes to cool on the tray before placing them on a wire rack. Enjoy!