Gooey chocolate cherry cookies





200g unsalted butter, at room temperature

85g light muscovado sugar

85g golden caster sugar

 1 egg

225g self-raising flour

50g plain chocolate, 50-70% cocoa, roughly chopped

50g white chocolate, roughly chopped

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.