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!

Cherry, Chocolate, and Macadamia Cookies
Cherry, Chocolate, and Macadamia Cookies

Makes 18

Hands-on Time 20 minutes plus chilling (overnight)

Baking Time 16 minutes

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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!

Cherry, Chocolate, and Macadamia Cookies
Cherry, Chocolate, and Macadamia Cookies