When I was a teenager it was always custom, when going to the local shopping centre, to get a bag of Millies Cookies. My favourite flavour was Double Choc Cherry. I loved them and would always get at least two. Then one day, excited for my delicious chocolate cherry cookie, I learned that they had discontinued the flavour. FOREVER. The fool who made that choice quite clearly had never tasted the wonder that was. Now with the start of this blog I finally have the opportunity to revive this delicious flavour.
Not to blow my own trumpet too much, but I think these are actually way better. More flavourful, more gooey and more chewy. Ultimate in tasty.
Ingredients – Makes around 18
- 250g Flour
- 150g Cocoa
- 400g Sugar
- 250g Butter
- 2 eggs
- 100g Chocolate Chips
- 100g Cherries (of your choice)
- 1 tsp Bicarbonate Soda
- 1/2 tsp Salt
- 2 tsp Vanilla
Start by creaming the butter and sugar until light and fluffy. Next add the eggs and vanilla to the mix.
In a separate bowl mix together the flour, cocoa powder, salt and bicarbonate of soda.
Whilst the mixer is running add the flour mixture to the butter mixture. Stop the mixer and add in the chocolate chips and cherries. Mix just to combine.
Transfer the finished mix to a smaller bowl, cover and chill in the fridge for one hour. Don’t be tempted to miss this step, it is essential to have gooey centres and crispy tops!
Prepare a tray with baking parchment. Using an ice cream scoop take a scoop of the mixture and level this off- not only does this make very little mess, but it also means all your cookies are a very similar size.
Bake for around 10 minutes at 170° c- this is quite tricky as they are chocolate- to not over bake your cookies. My advice is keep a close eye on them from 8 minutes, remember too that they will crisp a little more as they cool.
Transfer to a wire cooling rack to cool completely before devouring them all.
Happy Baking!
Rachel Bakes 