Sour Cherry and Dark Chocolate Cookies
Rich and decadent, these luxurious double chocolate cookies are the perfect tea time treat. Sour Cherries (sometimes labelled Morello Cherries) can be found in most large supermarkets and some health food stores. I like to use ones that have been sweetened in a little fruit juice but if you can’t find any then just substitute with regular cherries.
Makes 12 large cookies
150g plain flour
30g cocoa powder
½ tsp bicarbonate of soda
½ tsp baking powder
¼ tsp fine sea salt
125g unsalted butter
75g soft dark brown sugar
75g granulated sugar
1 large egg
1 tsp vanilla extract
80g dark chocolate chips
100g sour cherries (or regular dried cherries), roughly chopped
Flaky sea salt, for sprinkling (optional)
Place the flour, cocoa powder, bicarbonate of soda, baking powder and salt in a bowl.
Cream the butter and both sugars together until light and fluffy. Add the egg and vanilla extract, then gradually beat in the cocoa-flour mixture. Stir in the dark chocolate chips and sour cherries, then cover the bowl with cling film and place in the fridge for an hour (or overnight).
Pre-heat the oven to 170C/Gas 3½. Line two baking sheets with baking parchment.
Take the dough out of the fridge and roll it into 12 balls about the size of a golf ball or 55g in weight (an ice cream scoop is the ideal utensil for measuring the balls out!). Place the cookie dough balls on the baking trays, making sure you leave plenty of room between them, as they will spread out a lot & don’t be tempted to pat them down.
Bake the cookies for around 16–18 minutes. If you are baking the cookies on different shelves in the oven they will cook at slightly different speeds so keep a close eye on them.
Leave the cookies to cool for 5 minutes on the trays as they will be too fragile to move straight away, then transfer to a wire rack to cool completely. I like to sprinkle mine with a little sea salt at this stage to offset the sweetness of the chocolate, but that is entirely optional.
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