Gooey chocolate cherry cookies

Gooey chocolate cherry cookies

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(149 ratings)

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Cooking time

Prep: 15 mins Cook: 14 mins

Skill level

Easy

Servings

Makes 20 large cookies

If you like American-style cookies, you’ll love these pale, chewy delights. Plus, they can be baked from frozen

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per cookie

kcalories
186
protein
2g
carbs
23g
fat
11g
saturates
6g
fibre
1g
sugar
14g
salt
0.13g

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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Method

  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.

Recipe from Good Food magazine, March 2009

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Comments

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yum_yum_tum's picture

Just made these yet again turned out wonderfully. I used white and dark choc cunks this time. Have used fudge and white choc combo which is amazing. I once also added some coco powder and choc chunks yummy. You can make so many variations of this cookie and they will all be spot on.

emmariley3's picture
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I have never made cookies before but this recipe was really easy and they were so quick to make! The only change I made was omitting the cherries but I did use 200g of chocolate! They are so soft in the middle, my favourite kind! I took other users advice on only putting 6 cookies per baking tray and they came out perfect size when I used just over a teaspoon of dough per cookie. It was definately worth the time spent doing 3 batches (not long at all) in order to get the perfect cookies! I will definitely use this again-I recommend to you all!!!

tashynadarling's picture
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5* recipe!!

I usually substitute some of the self-raising flour with plain flour.
Always make them for my boyfriend and he LOVES them.

hollieandsteve's picture
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Cookies spread very well when cooking but when cooled and ready to eat more cake like texture than cookie, still lovely to eat though

colec1's picture

Have just made these and if the dough is as nice as the finished article I'm in for a treat. Left out the glace cherries and added more nuts and chocolate instead.

thynk2much's picture
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These are absolutely gorgeous. I've made them twice now with flawless results -- rather than use cherries (which weren't to hand) I did them once with dried apricots and once with crystallised ginger . Thoughts (as an American who has made lots of this style of cookie!) -- put no more than 6 on a baking sheet, evenly spaced, and use a well-rounded tablespoon's worth of dough for each one, to get a nice medium size that will not stick together into one blob. I get about 30 cookies this way. I bake them for 10-12 minutes until they are golden in the middle and slightly browned round the edges. If any do bleed together they are easily separated with a knife or spatula when they first come out of the oven as they are still very liquid at that point. Really a perfect 5-star recipe!!!

kellie-ann's picture

I tried this recipe today, but i swapped the filling for 100g of white chocolate and 85g of fresh chopped raspberries. They were absolutely lovely! Fantastic recipe and very easy to follow.

katyr0306's picture

could you replace the cherries with raspberries or wouldnt this work?

yum_yum_tum's picture

Made a batch of these and loved them. Easy to make followed the advice of only putting little amount on baking paper and they were perfect. My son who is picky text me to say they were so good he had to have two more. Going to add some coco powder and make some with double choc chips next.

anitashah3's picture
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These tasted good but i expected them to be a little less crumbly than they turned out.

broadht02's picture

Very easy to make - fool proof recipe. My first biscuits and they were a success. I read the reviews so used walnut size dough and got 8 on a tray. Perfect but very very sweet. Eat one warm - they are delicious. When cool they are crunchy on the outside and gooey in the middle - perfect. A strong taste of white chocolcate comes through.

robbjulie's picture
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Delicious!!!! Perfect first time, reminds me of Miss Millie's in the UK.

wendylou's picture
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Also i found that rolling the dough into small balls about the size of large grapes and cooking 6 at a time on a regular size baking tray, lined with baking paper, works very well as they do get quite large while cooking so cooking 6 at a time is enough.

wendylou's picture
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It's hard to find a really good cookie recipe but these turned out really lovely.
Nice and soft and so moorish. Kids and family loves them.
I left out the cherries and just used chocolate chips.

catvideo28's picture
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I have used this recipe a few times and frozen the mix in November to make Christmas cookies for small Christmas treats. I have tried this with lots of different flavours- chopped up chocolate orange is the best!

mattbuk's picture
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very nice

chefcoco's picture

couldn't you use fresh cherrys or banana instead??

cuillin's picture

these cookies are absolutely fab! i omitted the cherries and put extra chocolate and chopped up diam bars on top!
yum yum

cuillin's picture

These cookies are fab! i put some chopped diam bars on top---yum yum!

andypick's picture
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These cookies are absolutely delicious, especially with a nice cup of tea. I prefer them without the cherries though, as I haven't been able to find the natural coloured cherries anywhere, and red glace cherries are a little sickly.

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