Dark chocolate & cherry cookies
Serves: 14 cookies
- 115g plain flour
- 30g cocoa powder
- ½ tsp salt
- ¼ tsp baking powder
- 225g 70% dark chocolate, roughly chopped
- 130g unsalted butter
- 2 eggs
- 130g caster sugar
- 1 tsp vanilla extract
- 1 jar cocktail cherries, drained and cherries halved (we used Opies)
- Preheat oven to 200C/Gas 4. Line a large baking tray with baking parchment.
- Sift the flour, cocoa powder, salt and baking powder into a bowl.
- Place a pan of water on the hob and bring to a gentle boil. Place 175g of the chocolate and the butter in a heatproof bowl and place on top of the saucepan, taking care that it doesn’t touch the water. Stir through until the chocolate and butter is melted then remove and set aside to cool.
- Using a bowl or stand mixer, beat the eggs and sugar together until pale and light. Add the vanilla and melted chocolate mixture and gently mix again until just combined.
- Add the flour mixture and stir through until mixture is even and chocolatey in colour.
- Place golf-ball sized spoonfuls of cake batter onto the lined baking tray about 3cm apart, and shape the mounds into hearts using moistened fingertips. Press cherry halves cut-side down into the mixture then bake in the preheated oven for 10 mins.
- Remove and leave to rest for 5 mins until cool enough to handle. Transfer to a wire rack to cool then melt the remaining 50g of chocolate in a saucepan and drizzle over the biscuits before leaving to set.