Gooey chocolate cherry cookies

• unsalted butter↗200g g

  at room temperature

• light muscovado sugar↗85g g
• golden caster sugar↗85g g
• 1 egg↗
• self-raising flour↗225g g
• plain chocolate↗50g g

  50-70% cocoa, roughly chopped

• white chocolate↗50g g

  roughly chopped

• natural colour glacé cherry↗85g g

  roughly chopped

Step-by-step instructions

1. 1

   Heat oven to 190C/fan 170C/gas 5. Beat the butter, sugars and egg until smooth, then mix in the flour, chocolates and cherry pieces and ½ tsp salt. Spoon onto non-stick baking sheets in large rough blobs – you’ll get 20 out of this mix. Make sure they are well spaced as the cookies grow substantially as they bake. The raw dough can be frozen.

2. 2

   Bake for 12-14 mins until just golden, but still quite pale and soft in the middle. If baking from frozen, give them a few mins more. Cool on the sheets for 5 mins, then lift onto racks with a fish slice and leave to cool completely.