Equipment
Ingredients
Cookie Dough
- 100 g unsalted butter, softened
- 100 g caster sugar
- 30 ml vegetable oil
- 100 g soft brown sugar
- 1 egg, beaten
- 2½ ml vanilla extract
- 200 g plain flour
- 3 g salt
- 2½ g baking powder
Inclusions
- 100 g dried sour cherries, soaked in water and drained
- 30 ml cherry brandy
- 40 g sliced almonds, flaked
- 75 g hazelnuts, roasted and chopped
- 100 g white chocolate, broken into small pieces
- 100 g dark chocolate, broken into small pieces
Nutrition (per serving)
Method
Preheat the oven to 200°C (390°F) or 180°C (350°F) for fan-assisted models.
Apply a thin layer of grease and a dusting of flour to the baking tray.
Cream the softened butter and caster sugar in a large bowl until the mixture is light and aerated.
Stir the vegetable oil and soft brown sugar into the butter mixture until fully incorporated.
Add the beaten egg and vanilla extract to the bowl and mix thoroughly.
Whisk the plain flour, salt, and baking powder together in a separate medium bowl.
Gradually integrate the dry flour mixture into the wet ingredients until a consistent dough forms.
Gently fold the drained cherries, brandy, almonds, hazelnuts, and both types of chocolate into the dough.
Roll the dough out on a lightly floured surface until it reaches a thickness of 1cm (0.4 inches).
Use a cookie cutter to stamp out individual cookies from the rolled dough.
Place the cookies on the prepared tray, leaving sufficient space between each for expansion.
Bake for 15 minutes or until the edges are golden brown.
Allow the cookies to rest on the baking tray for 10 minutes to firm up.
Transfer the cookies to a wire rack to cool completely.
Chef's Notes
- For optimal flavor and texture, ensure your butter is truly softened to room temperature, not melted. This is crucial for proper creaming with the sugar, which incorporates air for a lighter cookie.
- Don't overmix the dough once the flour is added. Overmixing develops gluten, which can lead to tough cookies instead of chewy ones.
- Roasting the hazelnuts beforehand significantly enhances their flavor. Toss them with a little oil and salt, roast at 180°C (350°F) for 10-12 minutes until fragrant, then rub off the skins while still warm.
- Chilling the dough for at least 30 minutes before baking can prevent excessive spreading and result in thicker, chewier cookies.
- For an even richer flavor, consider adding a tablespoon of cocoa powder to the dry ingredients.
Storage
Refrigerator: 7 days — Store in an airtight container to maintain chewiness.
Freezer: 3 months — Freeze in a single layer before bagging.
Reheating: Warm in an oven at 150°C (300°F) for 5 minutes to soften chocolate.
