Gooey chocolate cherry cookies

Gooey chocolate cherry cookies
If you like American-style cookies, you’ll lovethese pale, chewy delights. Plus, they can be baked from frozen

  • Preparation and cooking time
    • Prep:15 mins
    • Cook:14 mins
  • Easy
  • Makes 20 large cookies

  • Freezable

Nutrition: per cookie
low insalt0.13g


  • 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 cherry, roughly chopped


  • 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.

  • 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.

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