These Cherry Triple Chocolate Chip Cookies are packed with white, milk AND dark chocolate chips and also have gorgeous, juicy Morello cherries in. Chocolate and cherries make a gorgeous combination, but with three types of chocolate, these are off the scale amazing!
I hadn’t realised how comfortable I’d got with working from home until yesterday…
Like, I had to get dressed up smart and put make up on and have a meeting with actual people rather than people on the internet.
It was actually quite nice to get out of the house, but I’ve come to the conclusion that I love working from home.
I make it sound like I stay in pyjamas all day, every day which isn’t true. I do get dressed… but not until about 11 or 12. My routine is that I get up and work on the blog immediately after breakfast all morning, then I go and workout, have a shower and get dressed.
I realise I should have breakfast then get ready, but I get the most done in the morning, so I don’t want to waste that productive time having a shower!!!
Anyway, I think this must be a new record because I haven’t made any cookies for like 3 months. How the heck did this happen?!
So, today, I had to rectify that situation with these Cherry Triple Chocolate Chip Cookies.
Because one type of chocolate in your cookies is not enough.
I love cherries and chocolate together, but I decided that these cookies needed dark, milk and white chocolate. Because you can never have too much chocolate. And it just so happens that white chocolate tastes amazing with cherries too.
And I also used Morello cherries for the first time. They’re actually super delicious. More tart than a normal cherry, with a dark, intense colour.
I wasn’t sure I’d like them as I don’t like glacé cherries, but they’re really nice. I find glacé way too sweet and I have a pretty serious sweet tooth.
As always, I started with my super soft, chewy cookie base and then went mad with additions. You should know that I strongly believe that cookies should have chocolate or whatever else is in there in EVERY bite. No 5 chip cookies here. Yeaaaa cookie dough is nice, but being packed with chocolate chips makes it nicer. 😉
Don’t you think the best thing about homemade cookies is that you can add as many chocolate chips as you want? And in my case it’s “the more the merrier”.
I always feel conned with store bought cookies. I didn’t buy a cookie to be faced with 75% cookie dough and only 25% chips.
Cookie rant over. You should go make these and then lock yourself away with the whole batch.
- 2 cups (280g) plain flour
- ½ cup (70g) bread flour
- 1tbsp cornflour
- 1 and ½tsp bicarbonate of soda
- Pinch of salt
- ½ cup (87g) white chocolate chips
- ½ cup (87g) milk chocolate chips
- ½ cup (87g) dark chocolate chips
- ¾ cup (130g) Morello cherries, diced
- 1 and ¾ sticks (200g) unsalted butter, at room temperature
- ½ cup (100g) caster sugar
- ½ cup (100g) light brown sugar
- 2 large eggs
- 1tsp vanilla extract
- No need to preheat the oven yet, this dough needs to chill.
- Place flours, bicarb, salt, chocolate chips and diced cherries into a medium sized bowl and stir until all the chocolate and cherries are coated in flour. Leave to one side.
- Place butter and sugars into a large bowl or the bowl of your stand mixer and beat until light and fluffy, 2-3 mins on medium-high speed.
- Add in the eggs and vanilla extract, scraping down sides as necessary, and mix until well incorporated, 1 minute on medium-high speed.
- Tip in your flour mix and mix on low until a soft dough forms.
- Transfer to a bowl and cover with cling film. Place in the fridge for at least 6 hours, overnight if possible.
- Once chilled, preheat the oven to 180C/350F and line 2-3 baking trays.
- Using a 1.5tbsp cookie scoop, place dough balls 2 inches apart and flatten ever to slightly to stop them rolling away.
- Place in the oven for 8-11 minutes until golden around the edges, puffy and slightly soft in the centre.
- Leave to cool on the trays for at least 15 minutes before transferring to a wire rack to cool completely.
- Once cool, cookies will keep in an airtight container, at room temperature for 5 days.
Recipe by Annie of Annie's Noms
I link up at these great Link Parties!