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These Cherry Triple Chocolate Chip Cookies are packed with white, milk AND dark chocolate chips and also have gorgeous, juicy Morello cherries in

Cherry Triple Chocolate Chip Cookies

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!
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 6 hours 25 minutes
Servings 30 -36

Ingredients

  • 2 cups (280g) plain flour
  • 1/2 cup (70g) bread flour
  • 1 tbsp cornflour
  • 1 1/2 tsp bicarbonate of soda
  • Pinch of salt
  • 1/2 cup (87g) white chocolate chips
  • 1/2 cup (87g) milk chocolate chips
  • 1/2 cup (87g) dark chocolate chips
  • 3/4 cup (130g) Morello cherries, diced
  • 1 3/4 sticks (200g) unsalted butter, at room temperature
  • 1/2 cup (100g) caster sugar
  • 1/2 cup (100g) light brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract

Instructions

  1. No need to preheat the oven yet, this dough needs to chill.
  2. 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.
  3. 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.
  4. Add in the eggs and vanilla extract, scraping down sides as necessary, and mix until well incorporated, 1 minute on medium-high speed.
  5. Tip in your flour mix and mix on low until a soft dough forms.
  6. Transfer to a bowl and cover with cling film. Place in the fridge for at least 6 hours, overnight if possible.
  7. Once chilled, preheat the oven to 180C/350F and line 2-3 baking trays.
  8. Using a 1.5tbsp cookie scoop, place dough balls 2 inches apart and flatten ever to slightly to stop them rolling away.
  9. Place in the oven for 8-11 minutes until golden around the edges, puffy and slightly soft in the centre.
  10. Leave to cool on the trays for at least 15 minutes before transferring to a wire rack to cool completely.
  11. Once cool, cookies will keep in an airtight container, at room temperature for 5 days.

Recipe Notes

*You could also used dried cherries Recipe by Annie of Annie's Noms