1/3 cup dried cherries
8 tablespoons (1 stick) butter, room temperature
1/2 cup sugar
1/2 cup packed light brown sugar
1 large egg
1/2 cup (3 ounces) white chocolate chips
parchment paper
In a large bowl, sift together the flour, baking soda, and salt.
Finely chop dried cherries, and pour in a small bowl. Pour the cherry extract in the bowl with the cherries and let sit for 30 minutes.
In the bowl of a stand mixer whip the butter, sugar, and brown sugar and beat on medium speed, scraping the bowl occasionally, until light and fluffy, about 2 minutes. Add the egg and whip until light and fluffy. Add the cherry juice, holding back the cherries until the very end. With the mixer on low, add the flour mixture just until combined. Take off the stand mixer, and with a spatula, fold in the reserved cherries and white chocolate until evenly distributed.
Drop the dough by heaping tablespoons onto the baking sheets, leaving about 2 inches between cookies. Bake, switching the cookies between the upper and lower racks about halfway through baking, until light golden brown and just set, 14-18 minutes. Cool the cookies on baking sheets for 5 minutes before transferring to a wire rack to cool completely. Store in airtight containers.
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