Cherry, Chocolate, and Macadamia Cookies
The inspiration for this recipe is simple: I wanted to make a cookie inspired by cherry bakewells. That’s it!
Makes 18
Hands-on Time 20 minutes plus chilling (overnight)
Baking Time 16 minutes
Ingredients
130g dried cherries
100g dark chocolate
250g unsalted butter (softened)
225g light brown sugar
150g caster sugar
1 tsp vanilla extract
1 tsp almond extract
2 large eggs
350g plain flour
50g ground almonds
1 tsp bicarbonate of soda
1 tsp fine salt
100g macadamia nuts (halved)
Equipment
Bread knife
Freestanding mixer with paddle attachment
Spatula
Baking sheet (ideally aluminium)
Baking parchment
Clingfilm
Wire rack
Method
1. Prepare the Ingredients
Set aside 18 dried cherries.
Chop the dark chocolate into small pieces using a bread knife.
2. Make the Cookie Dough
In the bowl of a freestanding mixer, beat the butter, light brown sugar, and caster sugar on medium-high speed for 5 minutes until light and fluffy.
Add the vanilla extract, almond extract, and eggs. Beat for a few seconds until combined.
Add the flour, ground almonds, bicarbonate of soda, and salt. Beat briefly until just combined. Scrape down the sides of the bowl with a spatula to ensure everything is incorporated.
Add the remaining dried cherries, chopped chocolate, and macadamia nuts. Mix for no more than 10 seconds to avoid over-mixing.
3. Chill the Dough
Refrigerate the dough for at least 1 hour to firm up. For faster chilling, place in the freezer but do not forget about it!
4. Shape the Cookies
Line a baking sheet with parchment.
Scoop portions of dough (approx. 80g each) and roll into balls. Press a reserved cherry into the top of each ball and place on the baking sheet.
Cover with clingfilm and refrigerate overnight, or freeze for later use.
5. Bake the Cookies
Preheat the oven to 170°C/150°C (fan)/325°F/Gas Mark 3.
Line the baking sheet with fresh parchment. Place 6-8 dough balls on the sheet, spaced about 10cm apart.
Bake on the middle shelf for 16 minutes. The cookies should be golden but still soft in the centre.
Let the cookies rest on the sheet for a few minutes, then transfer to a wire rack to cool completely.
Enjoy!
