BAKING: Christmas Edition | Cherry and White Chocolate Cookies

Bit of a festive bake from me today. The first of many hopefully, as I’m going to do a focus on things you can make for people as presents as well as some other Christmas-looking delights (red velvet cake, anyone?). So, you’ll have to check back and see what I decide to come up with! Anyway, today is the classic combination of white chocolate and cherry in a soft, chewy cookie. Quick to make, only takes 10 minutes to bake and approximately 30 seconds to shove the whole batch in your face.

Ingredients (makes 20-21 cookies):
250g plain flour
2 tsp cornstarch (cornflour)
1 tsp baking soda (bicarbonate of soda)
1/2 tsp salt
170g unsalted butter, room temperate
150g light brown sugar
50g granulated sugar
1 large egg, room temperature
2 tsp vanilla extract
100g white chocolate (chopped, I used Green & Black’s)
50-60g glace cherries (chopped)

How To Do It:
Step One | In a large bowl (with a handheld mixer or freestanding), beat the butter for one minute until smooth and creamy. Add both of the sugars and mix until light in colour and fluffy. Mix in the egg and vanilla. In a separate bowl, mix the flour, cornstarch, baking soda and salt. Slowly mix the dry ingredients into the wet ingredients until combined. 
Step Two | The dough will be quite thick at this point. Add the chocolate and the cherries, mixing for about 5 seconds, or by hand with a spatula, until evenly disbursed. Cover with foil or cling film and chill for an hour (or two for thicker cookies) and up to two days if needed.
Step Three | Remove the dough from the fridge and allow it to sit at room temp for around 10 minutes. Preheat your oven at 350F / 180C. Line two baking trays with parchment. Once at room temp, roll the dough into tablespoon sized balls, spacing them evenly apart (I got eight to a tray). Bake for 8-10 minutes or until just golden brown. Once baked, allow to cool for 5 minutes as they’ll be very soft (no really, they literally just drop apart if you try to move them). Transfer to a cooling rack and allow to completely cool.

Keep in an airtight container for up to 3 days and cookies will last up to three months in the freezer. 

So there you have it, simple festive cookies plus a good staple recipe to have in your collection. If you don’t like an this combo, you can always switch it up with anything really! Chocolate and orange, salted caramel, the list is endless if you put your mind to it. Just throw it all in and you’re good to go! Let me know if you make these or any of my other recipes.

Make sure you enter my £660+ huge Christmas beauty giveaway! – there’s only a week left!

Helen x
ps. Check out these blogs: Abracadabra Girl, A Dash of Ginger and Adventures of an Anglophile.