Super-posh Chewy Cookies
These delightful cherry and chocolate cookies are a delicious treat for any occasion. The combination of soft dark brown sugar, dried cherries, toasted hazelnuts, and two kinds of chocolate creates a decadent flavor profile that will surely satisfy your sweet cravings. The hint of cherry brandy adds a delightful twist to these cookies, making them a perfect choice for a cozy afternoon snack or a special dessert. Enjoy these cookies with a glass of milk or a cup of your favorite tea for a truly indulgent experience.
— Constant Cookbook
Ingredients
- 100g/3½oz unsalted butter
- 100g/3½oz caster sugar
- 2 tbsp sunflower oil
- 100g/3½oz soft dark brown sugar
- 1 free-range egg
- ½ tsp vanilla essence
- 200g/7oz plain flour
- ½ tsp salt
- ½ tsp baking powder
- 100g/3½oz dried sour cherries, soaked
- 2 tbsp cherry brandy
- 40g/1½oz flaked almonds
- 75g/2½oz roasted hazelnuts
- 100g/3½oz white chocolate
- 100g/3½oz dark chocolate
Instructions
- Preheat the oven to 200C/180C Fan/Gas 6.
- Place the butter and the caster sugar into a bowl and beat together until light and creamy. Add the sunflower oil and brown sugar and fold through to combine. Add the egg and vanilla essence and mix well.
- In a separate bowl, mix together the flour, salt and baking powder.
- Add the flour to the butter and sugar mixture and mix well to form a dough. Fold in the drained cherries, brandy, almonds, hazelnuts and the white and dark chocolate pieces. .
- On a floured work surface, carefully roll out the dough to 1cm/½in thick. Using the cookie cutter of your choice, cut out 8â16 cookies (depending on the size of the cutter).
- Place the cookies onto a greased baking tray (not too close together as they will spread). Place into the oven to bake for 15 minutes, or until golden-brown and cooked through.
- Remove from the oven and leave to cool on the trays for 8â10 minutes, then transfer to a wire cooling rack to cool completely.
Cook Time
30M
Prep Time
PT30M
Yield
Makes 6-12 cookies
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