White chocolate & cherry cookies
Equipment
- large baking sheet
- large mixing bowl
- wire balloon whisk
- rubber spatula or wooden spoon
Ingredients
- 135 g salted butter softened
- ½ tsp vanilla extract
- 150 g caster sugar
- 1 egg
- 180 g plain flour
- ½ tsp bicarbonate of soda
- 100 g white chocolate chopped
- 100 g glacé cherries chopped
Instructions
- In a large mixing bowl and using a wire whisk, cream the softened butter, vanilla extract and caster sugar
- Whisk in the egg until completely mixed in
- Sift over the flour and bicarbonate of soda, Fold in using a spatula or wooden spoon until fully combined
- Stir in the chopped chocolate and cherries
- Cover and chill the dough in the fridge for about an hour
- Preheat the oven to 150°C/300°F/ Gas mark 3
- Grease & line a large baking sheet with baking parchment
- Scoop out about a dessert spoon of the cold dough at a time, roll it between your palms to form a ball
- Put the ball on the prepared baking sheet (only put 4 or 5 balls on the sheet at a time, leaving lots of space between each ball, as the cookies spread a fair amount during cooking)
- Bake for 15-18 minutes, or until they turn lightly golden around the edges
- Allow to cool and firm up for 5 minutes on the tray before transferring them to a wire rack for at least a further 10 minutes
- Repeat stages 8-11 until all the cookie dough has been used
