Ingredients

The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

225g self-raising flour

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

50g white chocolate, roughly chopped

85g natural colour glacé cherry, roughly chopped

Method

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.

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.

Comments (193)

Great recipe - have made so many times (used more chocolate rather than the cherries). Find that I need less time in my oven but that could just be my setting. Have recently made it with cherries and they are equally good.

I did not have golden caster sugar but the usual sugar was fine. These were so moreish that not many made it to the cookie jar. Quite rich though so best not to have more than one at a time!I used the shorter time to ensure that they were soft in the middle but I am sure that if I had cooked them a bit longer they would have still been delicious. Will become a regular favourite.

These cookies are absolutely gorgeous, melt in the mouth, DIVINE!! I have tried so many cookie recipes and to be honest always wished I just bought them instead. Now there is no comparison. I am begged to make them, at least once a week there is a mention of them. They are quick and easy, everything convenience food wishes it could be. My tip: make sure to make extra for freezing because you will be plagued for more :)

These are excellent - make these loads! I use 200g of any fillings I've got in the house - white chocolate, cranberry and dried apricot with a tsp of orange zest is my fave! Also for a chocolate biscuit dough I use 200g of self raising flour and 25g cocoa powder with white chocolate chips. Delicious!!!

Very lovely cookies and oh so easy to make. I did bake mine for longer as we are not so fond of doughy cookies. They were eaten in no time. I made some for my friend without the cherries and added extra chocolate. The verdict from her family? Yummy!!!

Just made these yet again turned out wonderfully. I used white and dark choc cunks this time. Have used fudge and white choc combo which is amazing. I once also added some coco powder and choc chunks yummy. You can make so many variations of this cookie and they will all be spot on.

I have never made cookies before but this recipe was really easy and they were so quick to make! The only change I made was omitting the cherries but I did use 200g of chocolate! They are so soft in the middle, my favourite kind! I took other users advice on only putting 6 cookies per baking tray and they came out perfect size when I used just over a teaspoon of dough per cookie. It was definately worth the time spent doing 3 batches (not long at all) in order to get the perfect cookies! I will definitely use this again-I recommend to you all!!!

These are absolutely gorgeous. I've made them twice now with flawless results -- rather than use cherries (which weren't to hand) I did them once with dried apricots and once with crystallised ginger . Thoughts (as an American who has made lots of this style of cookie!) -- put no more than 6 on a baking sheet, evenly spaced, and use a well-rounded tablespoon's worth of dough for each one, to get a nice medium size that will not stick together into one blob. I get about 30 cookies this way. I bake them for 10-12 minutes until they are golden in the middle and slightly browned round the edges. If any do bleed together they are easily separated with a knife or spatula when they first come out of the oven as they are still very liquid at that point. Really a perfect 5-star recipe!!!

Made a batch of these and loved them. Easy to make followed the advice of only putting little amount on baking paper and they were perfect. My son who is picky text me to say they were so good he had to have two more. Going to add some coco powder and make some with double choc chips next.

Very easy to make - fool proof recipe. My first biscuits and they were a success. I read the reviews so used walnut size dough and got 8 on a tray. Perfect but very very sweet. Eat one warm - they are delicious. When cool they are crunchy on the outside and gooey in the middle - perfect. A strong taste of white chocolcate comes through.

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