If you like American-style cookies, you’ll love
these pale, chewy delights. Plus, they can be baked from frozen
Prep:15 mins
Makes 20 large cookies
200g unsalted butter, at room temperature85g light muscovado sugar85g golden caster sugar1 egg225g self-raising flour50g plain chocolate, 50-70% cocoa, roughly chopped50g white chocolate, roughly chopped85g natural colour glacé cherry, roughly chopped
STEP 1Heat 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.STEP 2Bake 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.
