Try swapping the cherries for sour cherries,
nuts or even more chocolate.
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.
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.