Gooey chocolate cherry cookies

Gooey chocolate cherry cookies

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(163 ratings)

Prep: 15 mins Cook: 14 mins


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


  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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17th Oct, 2012
Best baking these in batches of 10 to get decent size cookies. Milk chocolate taste better in he cookies I think also...
4th Oct, 2012
Nice but not great. I would add more cherries if I made them again.
29th Sep, 2012
Thank you for the basic recipe, I adapted it to make my own biscuits with white chocolate and lots of almonds. Your gooey base was wonderful, but the contrast between it and the crunch of flaked almonds is divine...
20th Sep, 2012
I've come to the conclusion I just can't bake cookies or biscuits very well! This was a very easy recipe to follow, they look the part, but they just taste a bit 'cakey'... Am I doing something wrong? Would leaving them in the oven make them slightly more chewy? Aghhh!
23rd Aug, 2012
I've used this recipe before and I keep losing the paper I've written it down and still keep coming to find it! It so easy to do and really tasty too! Keep baking it!
15th Aug, 2012
First time making cookies, I used 100g galaxy chocolate as not keen on white chocolate or cherries, I put roughly 2 teaspoons for each cookie and they came out as giant cookies! I made 19 giant cookies in total and they were fantastic, I also left them in for 20 mins each batch as I like my cookies with a bit of crunch! Definately a one recipe I'll be making again.
1st Aug, 2012
Delicious and very easy to follow recipe. Left out the cherries because I don't like them. End result was much tastier than the ones you buy from a supermarket bakery. The children thoroughly enjoyed both making and eating them.
31st May, 2012
really easy to make and absolutely delicious!!!!
6th May, 2012
These cookies were really tasty in the mouth. They really are soft and gooey in the inside. Make sure you put them on the cooling rack immediately and leave to harden otherwise they flop off baking rack. I don't like cherries or white chocolate so i replaced it with a lot more chocolate. ;p
6th May, 2012
where did the salt come from in the method it was not in the ingredients list


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