Cherries and chocolate go together so well, after I made macarons I had a packet of glacé cherries left over so this seemed an obvious thing to make! They’re thick and chewy and luscious!
Makes about 30
115g butter, room temperature
200g granulated (white) sugar
1 large egg
1 tsp vanilla extract
100g (3/4 cup) glacé (or maraschino) cherries
160g all-purpose (plain) flour
30g unsweetened cocoa powder
1 tsp baking powder
1/2 tsp salt
Preheat oven to 180°C (350°F) and line two baking sheets with parchment.
Beat together butter and sugar until light and fluffy.
Beat in egg and vanilla until fully combined.
Roughly chop cherries and fold into butter mixture.
Whisk together flour, cocoa, baking powder and salt, then fold into butter mixture.
Drop ping pong ball sized scoops of dough onto baking sheets, leaving plenty of space between them.
Bake cookies in centre of oven, one sheet at a time, for 16 minutes. Cool on sheet for 5 minutes then transfer to wire rack to cool completely.