Gooey chocolate cherry cookies

Gooey chocolate cherry cookies

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(163 ratings)

Prep: 15 mins Cook: 14 mins

Easy

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

  • Freezable

Nutrition: per cookie

  • kcal186
  • fat11g
  • saturates6g
  • carbs23g
  • sugars14g
  • fibre1g
  • protein2g
  • salt0.13g
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Ingredients

  • 200g unsalted butter, at room temperature
  • 85g light muscovado sugar
  • 85g golden caster sugar
  • 1 egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 225g self-raising flour
  • 50g plain chocolate, 50-70% cocoa, roughly chopped
  • 50g white chocolate, roughly chopped
    White chocolate squares, stacked

    White chocolate

    why-t chok-lit

    To purists, this is not chocolate because it is made only from the fat or butter of the cacao…

  • 85g natural colour glacé cherry, roughly chopped

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.

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Comments, questions and tips

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ruthwilliamson
4th Oct, 2013
An excellent recipe.
ruthwilliamson
4th Oct, 2013
Excellent recipe.
asmelly
11th Aug, 2013
American-style - check! Gooey - check! Chocolate - check! Cherries - check! Make again - absolutely!
okocha
1st Aug, 2013
I used all dark chocolate instead of using half white chocolate and used dairy free spread for a dairy free alternative, my children loved it.
anne112
2nd Jul, 2013
Delicious. Just used white choc and cherries. Everyone loved them so will make again. I used a dessert spoon size and got perfect large sized cookies without being massive.
catherinejames
24th Jun, 2013
Yummy, I substituted 50g of flour with 50g ground almond and some almond essence..worked really well, needed a drop of milk though as my one egg from our new hens was really small!
nimblenick
25th May, 2013
5.05
am just now making these I put about 1/3 of the dough on the first tray and got 10 wonderful cookies, then tried to get the rest on a second tray and am now watching them melt into each other in the oven... entirely my fault, so I stay with the 5 star rating next time I would use 3 trays and make 30 cookies they taste very good, not too sweet and are absolutely super easy to make!
gfm722
17th May, 2013
5.05
very easy to make, think i'll put more chocolate in next time though
khare55
10th May, 2013
SO sublime...received rave reviews for these.
abroekman
3rd May, 2013
5.05
Absolutely brilliant. Used demarrera instead of muscovado, and made a second batch within days of the forst, this time with cranberries, pitsacchio and dark chocolate. Will be trying raisins, dark chocolate and pecans next...

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