½ cup dark chocolate chunks, plus more for garnish if desired
¼ cup demerara sugar
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter that has been softened to a cool room temperature and sugar together until light and fluffy. The butter should be pliable, but not soft enough that you are able to stick your finger into it prior to beating.
Add the flour and mix until it is well combined and begins to form together. Add the vanilla and egg yolks and continue to beat until the dough begins to pull off of the sides of the bowl. By hand, gently stir in the chopped Bada Bing Cherries and chocolate chunks until well distributed.
Lay a piece of parchment paper on a flat surface and empty the contents of the bowl onto it.
Using your hands, begin to form the dough into a long, dense log, about 3” in diameter. Wrap the log tightly in the parchment paper and place in the refrigerator for at least 2 hours, preferably overnight.
When ready to bake, preheat the oven to 350°.
Pour the demerara sugar onto a plate or baking sheet. Remove the cookie dough from the parchment paper and roll it in the sugar, pressing down firmly so the sugar attaches to the dough.
Slice the dough into ¼” slices and place them on a baking sheet lined with parchment paper.
Bake the cookies for 12-15 minutes, until the cookies begin to set and brown slightly on the sides and bottoms.
Allow to cool for 1-2 minutes on the pan and then move to a wire rack to cool completely. If desired, melt additional chocolate chunks in the microwave until smooth and drizzle over cookies.