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.
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.
Cherries – any colour
The cookies in the photos used dark cherries, but if you have red ones, or prefer the colour – use those.
The cherries don’t need washing but do need quartering. I’ve tried leaving them in half but the pieces are too big for a cookie.
Can you have too much chocolate in a cookie?
Unfortunately, you can over-do the chocolate. The first batch of cookies I made used dark chocolate chunks. 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 there was too much chocolate.
The dark chocolate was nice though, and I would do it again if I was sure I’d use up 50g of chocolate chunks very soon.
Making the second batch, I only had white choc chunks, 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.
Make the dough the day before
The dough keeps well overnight in the fridge, so you could make it the day before. Either keep as a large ball, or make the individual cookies on the baking sheet, and put the covered sheet in the fridge.
Freeze the dough
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 of dough 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
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Chocolate Cherry Cookies
- 100 g glacé cherries
- 100 g butter
- 100 g granulated sugar
- 100 g soft brown sugar
- 1 large egg
- ¼ teaspoon almond extract (1.25ml)
- 200 g self-raising flour
- 100 g chocolate chunks
To prepare the cookie dough:
- Cut the cherries into quartersNo 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 hourYou can leave it overnight if necessary.
To cook the Chocolate Cherry Cookies:
- Set the oven to 190°C/ 170°C fan/ gas mark 5/ 375°F
- Pinch dough from the ball and roll into a small ball in your handsUse 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:Storage:
- Store in an airtight container for up to a week
- Prepare the dough 1-2 days before cooking OR
- Freeze the dough until required