The last sour cherry recipe.
These are simple, almost effortless sweet treats. I've made them several times and the recipe has worked consistently and given wonderfully chewy morsels every time. These come highly recommended!
Once again, at the time of making these I was unable to take a photo so I'll make them again soon and post some pictures at a later date.
Ingredients
125g unsalted butter
100g caster sugar
75g light brown sugar
1 medium free range egg, beaten
2 tsp good quality vanilla extract
150g plain flour
1/2 tsp baking powder
A pinch of salt
100g dark chocolate, according to taste (I like one with at least 80% cocoa solids), broken into chunks
75g dried sour cherries
Method
Preheat the oven to 190C/375F/gas mark 5. This makes about 15 or 16 cookies so you will need 2 baking sheets lined with baking parchment.
In a saucepan, over a low heat, melt the butter. Put the sugars into a mixing bowl, pour over the melted butter and beat with a wooden spoon until well combined. Next, beat in the egg and vanilla extract.
Sift the flour, baking powder and salt into the bowl and stir again. Next add the chocolate chunks and cherries and mix through the dough, distributing evenly.
The result will be a sticky dough which is, if you're not bothered about eating raw eggs, irresistible.
Spoon evenly sized dollops of the dough onto your paper lined trays leaving generous gaps between each as they spread quite a bit. Pop in the oven for around 10 minutes (but check after 8) until they are a light golden brown.
When you take them out of the oven, leave on the tray to firm up slightly and then gently transfer to wire racks to cool. The outside will be crisp and the insides soft and chewy.
It's as simple as that! A delicious tea time treat for minimal effort.
Why not try double-chocolate sour cherry cookies? Take out a heaped tablespoon of flour and replace with a heaped tablespoon of cocoa powder.
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