Chocolate Cherry Cookies – use any kind of chocolate or cherries you fancy. Makes 20, so you can cook half and freeze the rest of the dough for another day.
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No apologies for cramming these cookies with chocolate and cherries! I work on the principle of More is More where cakes and sweet things are concerned. In my defence, I don’t eat them every day but when I do, I want them to be worth it. No second-rate cake or ingredients. Use the best and make less often is my motto.
Can you have too much chocolate in a cookie?
BUT, you can over-do the chocolate. The first batch of cookies used dark chocolate chunks (and red cherries). Very nice, but the pack of chocolate was 150g and I hate having some left over because I might not use it up, so it all went in. Those cookies were a different shape – they didn’t spread as much – and really they didn’t need so much chocolate. However, I would do it again unless I was sure I’d be using up 50g of chocolate chunks very soon.
I had to make two batches of these cookies because I cooked the first batch on separate days. For the second lot, I set the oven too high – 185°C – and they overcooked. No good for photos (although they tasted fine). I looked for the first few that I’d cooked and they were nowhere to be found. In two days my DH had polished them off (well I had one)! Fortunately, I can send any extras to work with my daughter, so they ate the rest of Batch 1.
For Batch 2, I only had white choc chunks and undyed cherries, so that’s what you’ve got here. As this chocolate was in 100g packs, again I used one – and it was enough, really. Sadly.
Freeze the dough for quick-cook Chocolate Cherry Cookies
You can either freeze the dough in a ball at the point that it would otherwise go into the fridge or, for speedy cookies: get to the stage of making individual balls and putting them on the baking sheet. Freeze the balls on the baking sheet, then transfer to a plastic box when they’re completely frozen. When you’re ready to cook, put the frozen dough balls back on the baking sheet to cook and add 2-3 minutes to the cooking time.
- Magic Liner or a Silicone Baking Mat – You don’t have to grease them either as they’re totally non-stick. You just put them on your baking sheet. Both go in the dishwasher to clean or you can wash them in hot, soapy water
If you like this…
…Why don’t you try:Print
Chocolate Cherry Cookies – use any type of chocolate or cherries you like.
You will need:
- 100g glace cherries
- 100g butter
- 100g granulated sugar
- 100g soft brown sugar
- 1 large egg
- ¼ teaspoon (1.25ml) almond extract
- 200g self-raising flour
- 100g chocolate chunks
To prepare the cookie dough:
- Cut the cherries into quarters
- No need to wash as they won’t be sinking
- Using a stand mixer, hand mixer or food processor: Put all the ingredients in, except the chocolate and cherries, and blitz until you have a ball of dough
- Brown sugar, granulated sugar, flour, butter, egg, almond extract
- Using a mixer on very slow (or by hand), mix in the chocolate polka dots and cherries with a spoon
- Don’t blitz the cherries and chocolate – mix by hand
- Put your ball of dough in a plastic box with lid and chill in the fridge for about an hour
- You can leave it overnight if necessary
To cook the Chocolate Cherry Cookies:
- Set the oven to 170°C fan, gas mark 5
- Pinch dough from the ball and roll into a small ball in your hands
- Use about the size of a heaped teaspoonful
- You will make 18-20 cookies
- Make the balls slightly taller than wide and slightly flatten on top
- Put on the baking sheet leaving plenty of space between
- Cook for 12-15 minutes until barely beginning to brown at the edges
- Check after 12 minutes – they will continue to cook out of the oven
- Remove from the oven and leave on the baking sheet for 10 minutes
- Transfer to a wire cooling rack to finish cooling.
Everyday Cooks Tips:
- Store in an airtight container for up to a week
- Prepare the dough 1-2 days before cooking OR
- Freeze the dough until required
- Category: Teatime
- Method: Bake
- Cuisine: British