Friday, 15 October 2010
Ohh, I found this lovely cookie recipe on the BBC Good Food site earlier today and I just knew I had to make them. They sounded really, really scrummy!
With crisp brown edges and chewy centres, they satisfy the crunch/chew factor perfectly! Chock full of bits of bittersweet dark creamy white chocolates, and sweet chunks of glace cherries, these cookies please on many levels.
Butter, crisp and chewy . . . and moreishly delicious! The nuts are my own addition, because . . . well, why not!! You can never have too much nuts in my opinion . . . or chocolate!
The two together . . . bliss!
*Gooey Double Chocolate and Cherry Cookies*
Makes about 2 dozen large cookies
Oh my, but these are yummy scrummy. Each bite brings you the sweetness of white chocolate, the bitterness of the dark chocolate and the chewiness of the cherries! OH SO GOOD!!
200g of butter, room temperature (7/8 of a cup)
85g of light brown muscovado sugar (1/2 cup packed)
85g caster sugar (a scant half cup)
1 large free range egg
225g of self raising flour (2 cups)
50g of dark chocolate roughly chopped (50-70%cocoa) (about a cup)
50g of white chocolate, roughly chopped (about a cup)
a handful of natural colour glace cherries, roughly chopped
Optional: 120g of chopped toasted pecans or walnuts (1 cup)
Preheat the oven to 190*C/375*F/ gas mark 5. Butter a couple of flat baking sheets and set aside.
Cream together the butter and both sugars, until light and fluffy. Beat in the egg, until thoroughly mixed in. Stir in the flour until well mixed. Stir in the chocolates, fruit and nuts if using. Drop by heaped spoonfuls onto the prepared baking sheets, leaving a lot of space inbetween each. (These spread a lot!) Bake for 12 to 15 minutes, until golden brown and set. Allow to rest on the cookie sheet before lifting with a flat spatula onto a wire rack to finish cooling. Store in an airtight container.
I'm afraid I rather made a pig of myself with these . . . *blush*