300g light muscovado brown sugar
2 large eggs, beaten
1 tsp vanilla extract or vanilla bean paste
400g plain flour
1 tsp baking powder
A pinch of sea salt
200g dark chocolate
100g sour cherries (optional)
You will also need 2-3 baking sheets lined with baking parchment.
Preheat the oven to 170ºC/325ºF/gas mark 3.
Cream the butter and sugar together in a free-standing machine until pale, light and fluffy. If you don’t have a free-standing machine you can use a hand-held electric whisk. Gradually add the beaten eggs, mixing well between each addition. Scrape down the sides of the bowl with a rubber spatula, add the vanilla extract and mix again.
Sift the flour, baking powder and salt into the bowl and mix again until thoroughly combined.
Roughly chop the chocolate into chunks and fold into the cookie dough along with the pecans and cherries (if using).
Turn out onto a big sheet of parchment and roll into a log shape, wrap the parchment around the log shaped dough and chill for at least 2-3 hours.
Slice the cookies into half inch slices.
Bake the cookies in batches on the middle shelf of the preheated oven for about 12-15 minutes.
*The cookies will firm up once cooled.
*The dough freezes really well for up to 3 months.
* For cookie cups instead of rolling the dough into a log divide into 12-16 pieces and roll into balls, place in a deep 12 hole muffin tins, bake for 12-15 mins, push a shot glass into the centre of each cookie creating a cup, leave to cool completely in the pan before filling with the filling of your choice
*To make a warm cookie skillet dessert line an ovenproof pan with cookie dough and bake @170 for about 13 mins. Leave to stand for about 3 minutes before adding ice-cream serves 2. Remember the pan will be hot!! You'll use about a quarter of the dough for each pan.