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Chocolate Cherry Cookies on a slate tray.
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Chocolate Cherry Cookies

Chocolate Cherry Cookies – use any type of chocolate or cherries you like for a double treat.
Prep Time20 minutes
Cook Time15 minutes
Chilling time1 hour
Total Time1 hour 35 minutes
Course: Teatime
Cuisine: British
Servings: 18 cookies
Author: Susie@Everyday Cooks

Ingredients

  • 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

Instructions

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 190°C/ 170°C fan/ gas mark 5/ 375°F
  • 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.

Notes

Everyday Cooks Tips:

Storage:
  • Store in an airtight container for up to a week
Make-ahead:
  • Prepare the dough 1-2 days before cooking OR
  • Freeze the dough until required