Gooey chocolate cherry cookies
- Jane Hornby
Save recipe
Makes 20 large cookies
Easy
Prep: 15 mins
Cook: 14 mins
A star rating of 4.5 out of 5.207 ratingsRate
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If you like American-style cookies, you’ll love
these pale, chewy delights. Plus, they can be baked from frozen
Freezable
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Ingredients
Nutrition
Units:
MetricUS
-
200g unsalted butter
at room temperature
-
85g light muscovado sugar
-
85g golden caster sugar
-
1 egg
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225g self-raising flour
-
50g plain chocolate
50-70% cocoa, roughly chopped
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50g white chocolate
roughly chopped
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85g natural colour glacé cherry
roughly chopped
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Nutrition: per cookie
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kcal186
-
fat11g
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saturates6g
-
carbs23g
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sugars14g
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fibre1g
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protein2g
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salt0.13g
low
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Method
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step 1
Heat oven to 190C/fan 170C/gas 5. Beat the butter, sugars and egg until smooth, then mix in the flour, chocolates and cherry pieces and ½ tsp salt. Spoon onto non-stick baking sheets in large rough blobs – you’ll get 20 out of this mix. Make sure they are well spaced as the cookies grow substantially as they bake. The raw dough can be frozen.
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step 2
Bake for 12-14 mins until just golden, but still quite pale and soft in the middle. If baking from frozen, give them a few mins more. Cool on the sheets for 5 mins, then lift onto racks with a fish slice and leave to cool completely.
RECIPE TIPS
OTHER FLAVOURS
Try swapping the cherries for sour cherries, nuts or even more chocolate.
Recipe from Good Food magazine, March 2009
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A star rating of 4.5 out of 5.207 ratings
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