Cherry and Chocolate Cookies
More cookies. More chocolate. Happy days.
This recipe makes 18 cookies.
Ingredients: (Ounce to Gram Conversion Chart)
4oz Caster Sugar
6oz Dark Brown Sugar
1 Whole Egg and 1 Egg Yolk (crack on a flat surface)
1tsp Baking Powder
8oz Plain Flour
1 ½ oz Cocoa Powder
3oz Dark Chocolate (chop into rough chunks)
3oz Milk Chocolate (chop into rough chunks)
6oz Cherries (de-stone and cut into quarters)
Line a baking tray with grease-proof paper, using butter to stick the paper to the tray. Make sure the paper is thoroughly glued down.
Melt the 6oz of butter in a small pan on a medium heat and then allow to cool completely.
In a large mixing bowl, place both of the sugars and whisk in the cooled butter. Beat in the egg and egg yolk with the whisk.
Pre-heat the oven to 160oC (325oF, Gas Mark 3).
In a separate bowl, mix the baking powder, salt, flour and cocoa powder together. Sieve this mixture into the large mixing bowl and fold the flour mixture in until everything is combined but try not to over mix. Fold the chopped chocolate and cherries in as well.
Use a tablespoon to collect a tablespoon’s worth of dough.
Dust your hands with flour and then shape the dough into a ball in the palm of your hands. Be quick! (sorry, but the longer you take, the warmer the ball gets in your hands and the more likely it is to stick to your hands). Flatten the ball and place it on the baking tray. Place a total of four balls onto the tray, evenly spread out and bake for 10mins.
Take the cookies out of the oven and allow to cool a bit on the tray. Use a fish slice to go around the edges of the cookies to lift them up a bit and then slide the cookie on to the fish slice to get it off the tray. Transfer to a wire cooling rack and allow to cool completely.
Get your next batch of cookies onto the same tray and go again.