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Recipe by Jane Hornby

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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.

PER COOKIE

186 kcalories, protein 2g, carbohydrate 23g, fat 11 g, saturated fat 6g, fibre 1g, salt 0.13 g

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Results 1-20

• scottish990

  11 March 2009

  scottish990 commented on this recipe

  all the family loved these tasty and very quick to make cookies. i had ran out of cherries and used some dried cranberries that i had and they were just as lovely. i will use this again and again.

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• Efi

  12 March 2009

  Efi rated and commented on this recipe

  

  Absolutely lovely, gooey, melt in the mouth cookies. Gorgeous and in my opinion, deserve the full 5 star treatment.

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• sally

  15 March 2009

  sally rated and commented on this recipe

  

  Very yummy!

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• helenlilly

  18 March 2009

  helenlilly rated and commented on this recipe

  

  Made these for red nose day. Gorgeous! Tip - Make the blobs about the size of a dessert spoon - some of mine ended up the size of a plate! I used extra chocolate instead of cherries.

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• jackie

  20 March 2009

  jackie rated and commented on this recipe

  

  Well i tryed !!! what a disaster, they all went into one i cut them with a pastry cutter into nice little circles which looked much better, then i tryed to get them off the baking sheet and they all broke into bits ,they do taste nice but not worth all the work and washing up !!!!!!!!!!!!!!!!!!!!!!!!

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• Erica

  01 April 2009

  Erica rated and commented on this recipe

  

  These are so good. As its lent, i replaced the chocolate and cherries with sultanas and macadamia nuts and they are so nice! I've been looking for a good cookie recipe for ages - some other ones can turn out quite cake-like, but these ones were spot on - crispy on the outside, wonderfully gooey on the inside. yum yum yum.

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• Jayne

  02 April 2009

  Jayne commented on this recipe

  These are brilliant. Best cookie recipe I've ever used. Couldn't buy better in the shops!

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• CarinaEdward

  03 April 2009

  CarinaEdward rated this recipe

  

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• Steph & Matt

  12 April 2009

  Steph & Matt rated and commented on this recipe

  

  yum, yum, yummy ! This were delicious i can't wait to make them again !!

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• miniminx

  27 April 2009

  miniminx commented on this recipe

  gorgeous - what a great cookie recipe. like was pointed out before, not at all cakey like other 'american-style' cookie recipes. endless variations: i tried lemon and white chocolate, but could do cranberry and dark chocolate; orange and jumbo raisins (use the juice and zest); apricot and walnut; apple and cinnamon.............yum!

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• hollie

  04 May 2009

  hollie rated and commented on this recipe

  

  i really liked making these cookies, but very easy to over cook, although i completely melted the butter so that may have affected the cooking time. i added extra white chocolate instead of cherries, well nice ;)

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• Deb

  05 May 2009

  Deb rated and commented on this recipe

  

  Very easy to make. I swapped the white chocolate for crushed brazil nuts and will work well. Yum!

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• Jo Boardman

  05 May 2009

  Jo Boardman commented on this recipe

  This is the best cookie recipe I have tried so far... and I have tried a few. Definitely my sort of cooking, very easy and the end result is delicious.

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• hollie

  12 May 2009

  hollie commented on this recipe

  today i replaced the chocolate and cherries with 4 chunks of crystallized ginger ground up and a tablespoon of ginger powder, they are gorgeous :)

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• spoonlets

  21 May 2009

  spoonlets rated and commented on this recipe

  

  Nice biscuits but disappointing on the chewy-american style cookie front, i purposefully kept an eye to make sure that they weren't over cooked. Won't be trying these again.

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• Gwen Wallace

  23 May 2009

  Gwen Wallace commented on this recipe

  these were a disaster did not turn out as cookies but a big blob in the tin burnt I do not think i will try these again don't know what I was doing wrong.

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• Jo

  25 May 2009

  Jo rated and commented on this recipe

  

  They tasted perfect-just what I'd hoped! They were soft, chewy, sugary, melt-in-the mouth etc... BUT! They fell apart so easily I ended up with a tray full of cookie peices rather than nice neat circles, however definitely worth it because of the taste. I also changed it a bit by substituting 50g of flour for 50g of cocoa and the result was a rich dark colour.

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• kasia

  26 May 2009

  kasia rated and commented on this recipe

  

  It's really REALLY difficult not to pick on raw batter... :)

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• Esme26

  26 May 2009

  Esme26 commented on this recipe

  All my friends loved these cookies. They did spread a lot during baking and we ended up eating half a cookie each time as they were so large. Could perhaps make twice as many small ones!

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• beckyg9988

  27 May 2009

  beckyg9988 rated this recipe

  

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Ingredients

• 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

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Difficulty and servings

Makes 20 large cookies

Preparation and cooking times

Prep 15 mins

Cook 14 mins

Ingredients

• 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

PER COOKIE

186 kcalories, protein 2g, carbohydrate 23g, fat 11 g, saturated fat 6g, fibre 1g, salt 0.13 g

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