Gooey chocolate cherry cookies

Gooey chocolate cherry cookies

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(147 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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red1ribbon's picture
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Lovely!

emmalooroo's picture
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5 stars for this recipe, will be making these again and again!

baggiebird70's picture
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Just made these and it's the first time I've ever succeeded in making gooey cookies! I used dark muscovado sugar rather than light, as that's what I'd got in and substituted the cherries with little pieces of fudge. Some of the fudge melted and caramelised around the edge. Nom nom nom! Mine didn't spread and flatten as much as I expected, but certainly not a problem!

vgroom's picture
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I made these for some friends who were visiting from the US...they gave them full marks and we demolished the lot. I substituted the cherries for walnut pieces and they were sooo good.

wendyr0239's picture
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Hallelujah....real cookies in a home-cooked recipe. Absolutely spot-on. I have made these now many times from this recipe as it is a 'fail safe' one. Just remember to give the cookies plenty of space on your baking tray as they really do grow! Yum!

princessbelle's picture
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very nice cookies, although recipie says you get 20 large cookies out of the mixture, we got 11 average sized cookies, we replaced the cherrys for smarties, very sickly but nice.

janicehanna's picture
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this was my first time baking cookies and they turned out absolutely yummy!!! they're not going to last long!1

leigh57's picture
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My first attempt at cookies and they went down a treat at work, absolutely delicious - will def make these again :-)

prinny's picture
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I made these, took them to work and they were devoured in seconds. Apparently the best cookies ever eaten!!!

justinexyz's picture

these were amazing and by far the nicest biscuits i have ever made! I did think they were a bit too big though, so I used a large glass to cut them into rounds. The second time, I halved the size of the blobs and made over 40 smaller ones which I thought tasted better - more crunchy than chewy and firmed up much quicker too.

emsaustin's picture
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wow so yummy i used cranberries instead of the cherries. i didnt like them cooked from frozen though not the same as fresh.

lisel1969's picture
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I'm afraid these went in the bin. They didn't taste nice at all which I found very surprising after reading other comments. I followed the recipe to the letter too so not quite sure what went wrong

sukee1989's picture
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Delicous, would definitely try these again!!

bluesnicket's picture
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Easy to make, the most time consuming part is chopping the cherries. I baked my first tray in my fan oven at 170c but turned it down to 160c for the other one. Taking note of the other comments I made the cookies at a large marble size and got ten to a tray, have made 18 so far and still have dough left. They taste great, I added some chopped pistachios because they were leftover from something else.

faypeacock's picture
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These were lovely. I just used white chocolate and cherries. They do spead but as long as you don't put too many on each sheet they'll be fine. I put just 6 on a sheet - I know it sounds time consuming but it's worth it.

mariabudgen's picture
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Lovely, and the good news is it makes more than it says! Only did relatively small blobs per cookie to avoid making one large slab as others reported - no more than a fairly small heaped dessert spoon size. Made about 26 but lost count as starting eating them! Only about 8 per tray, and the mixture won't spoil if you wait til the first batch are out of the oven and cooled on the tray for 5 mins before re-using the tray. I had 3 trays but one was old so used greaseproof paper on that to avoid sticking. Will make again, once also tried choc pecan cookie recipe!

titchmarsh's picture
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oh my god.
These cookies are amazing, i left my dough mixture to chill in the fridge for an hour before cooking and i left out the cherries and just added 100g of each chocolate instead. I did end up making 1 big cookie but whilst it was hot i just cut it in to slices and it was fine. a bit of a chocolate ganache on top makes a nice addition as well.

lolly2881's picture
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Just cooking them as we speak, my blobs way too large, was laughing when i opened the oven they have all fused into one huge cookie, great fun the kids will love it! I will let you know how they taste this evening.

satutatu's picture
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Absolutely delicious. I baked the cookies in 2 batches of 10 to take the spreading into account. Try making teaspoon sized dollops for "normal" sized cookies. I used a tablespoon and they came out the same size as the American cookies you get in Sainsbury's. YUM! Made them as a treat to go with coffee and everyone LOVED them. Defo making again.

collie912's picture
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Really nice, took out the cherries though...

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