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Double chocolate & sour cherry cookies
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This deliciously rich dough is a savvy freezer standby over the festive period. Unexpected guests? Make like a domestic goddess (or god) with freshly baked cookies for coffee, or as a last-minute gift.
Makes: About 20
130g unsalted butter, softened
100g caster sugar
80g light brown soft sugar
1 egg, lightly beaten
½ tsp vanilla extract
½ tsp bicarbonate of soda
½ tsp baking powder
½ tsp salt fakes
200g plain four
20g cocoa powder
100g white chocolate, roughly chopped
75g sour cherries, roughly chopped
1 Using electric beaters or a wooden spoon, cream together the butter and sugars until combined, then add the egg and vanilla extract. Mix together the remaining ingredients in a separate bowl, then add to the butter and sugar mixture; mix briefy to combine. Lay a large sheet of baking parchment out on a work surface; roll the cookie dough mixture into a 30cm-long sausage shape on top, then wrap tightly in the parchment, sealing the ends. Put in a freezer bag, seal and freeze for at least 45 minutes (or up to 1 month).
2 When ready to bake, preheat the oven to 190°C, gas mark 5. Line 2 large baking trays with parchment. Remove the dough from the freezer and bag; allow to sit for a couple of minutes, then use a sharp knife to carefully cut into 1-1½ cm slices. Bake on the lined baking trays, in batches if needed, for 11-12 minutes. Leave on the trays for 5 minutes to cool slightly, then transfer to a wire rack to cool completely.
Typical values per serving:
Per cookie (20)
This recipe was first published in October 2021.