It’s a good day today! Firstly, although it’s still freezing cold outside, on looking out of the window this morning I saw these little heralds of approaching Spring:
They weren’t there on Saturday, so they must have popped through yesterday or overnight. It’s not too long now until it’s still light when we get home from work, and until we can step outside without the risk of flu/frostbite.
Secondly, it is now just a week until my birthday! You’d better get cracking buying my presents.
And thirdly, I have another Monday off work (I was working yesterday), and so I’m free to spend my day baking again. Yesterday, when I was working, my husband cleaned the entire house and had dinner ready for me when I got in, so I’m repaying the favour by cooking something I know he loves.
These cookies are soft, sweet and delicious. They’re cakey, rather than thin and chewy, and I promise you will love them.
These take around 30 minutes to make (plus cooling time) and will make 12 (very) large cookies.
Cherry Chocolate Cookies
300g brown sugar
80g cocoa powder
300g self-raising flour
1 tsp baking powder
200g glace cherries (get the undyed ones if you can)
1. Preheat the oven to 180 degrees.
2. Cream the butter and sugar in a large bowl, then beat in the eggs until fully combined.
3. Sieve the flour and cocoa powder, then fold this and the baking powder into the butter and sugar mixture.
4. Roughly chop the cherries and stir them into the mixture until evenly spread.
5. Grab a non-stick baking tray (you’ll probably need two, or cook the cookies in shifts) and spoon the mixture onto it, making sure there’s a gap of 2-3 inches between each dollop.
6. Bake in the oven for 12 minutes. They will still be very soft when you take them out, but leave them to cool completely and they will be the perfect consistency. Enjoy with a cup of coffee. Yum!