Preheat oven to 180C (160C fan forced) / 350F. Line 2 large baking sheets with baking paper.

Drain the cherries and chop them into halves or quarters depending on their size. Place them on a couple of sheets of paper towel and press down gently on top with another sheet to remove excess juice.

Place the butter in a small saucepan over low-medium heat. Heat swirling until the butter melts and starts to bubble. Let it bubble away, swirling every so often until the bubbles turn foamy and the butter is amber brown in colour.

Slowly pour the browned butter into a large mixing bowl letting it dribble in so you can hold back any burnt solids. Leave to cool for 10 minutes.

In a medium bowl, whisk together the flour, baking soda and salt. Set aside.

Add the sugars to the browned butter and whisk until well combined. Add the egg and vanilla and whisk until smooth.

Add the flour mixture and use a folding and cutting motion with a spatula until just combined.

When the flour is 90% mixed through, set aside 1 small handful of each of the chocolate chips and the chopped maraschino cherries and add the rest to the dough. Fold until combined.

Use 3 tablespoon sized scoop, packing the cookie dough in, to scoop golf ball sized balls of dough and transfer to the baking trays. Space the cookies about 2 inches apart. Bits might fall off but just press them back in.

Add a couple of chocolate chips and a cherry piece to the top of each. just lightly digging them in.

Bake for around 12-14 minutes. As soon as you take the trays out of the oven, you can use a round cookie cutter and swirl it around the cookie to make them more round if you like.

Allow them to cool on the trays for a few minutes before using a spatula to help to transfer them to a cooling rack. Once cool, they will firm up and be crispy on the outside and chewy in the middle

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