Gooey chocolate cherry cookies

Gooey chocolate cherry cookies


200g unsalted butter, at room temperature
85g light muscovado sugar
85g golden caster sugar
1 egg
225g self-raising flour
50g plain chocolate, 50-70% cocoa, roughly chopped
50g white chocolate, roughly chopped
85g natural colour glacé cherries, roughly chopped


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.

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.

Other flavours
Try swapping the cherries for sour cherries, nuts or even more chocolate.
Gooey chocolate cherry cookies Reviewed by Unknown on 2/28/2020 Rating: 5
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