These biscuits or cookies are sinfully moreish and delicious! The outside is lightly crispy and inside is chewy or fudgy – exactly the way I like my biscuits. They are filled with generous chunk size chocolate pieces with a little bit of cherry throughout. This recipe can be doubled easily if you need to bake something in bulk, like for a work function or fate etc. I made a mention in the recipe that you need to allow the mixture to stand or chill for at least 10 to 15 minutes. The mixture will be very soft. If you bake straightaway, you may find that the biscuits will appear to be quite flat because the butter which helps to bind the mixture together has melted too quickly.
250g unsalted butter, softened
1 teaspoon vanilla extract
¾ cup (165g) caster sugar
¾ cup (165g) firmly packed brown sugar
2 cups (300g) plain flour
¼ cup (25g) cocoa powder
1 teaspoon bicarbonate of soda
½ cup (25g) shredded coconut
100g glacé cherries, chopped coarsely
200g dark eating chocolate, chopped coarsely
200g milk eating chocolate, chopped coarsely
Preheat oven to 180°C. Line oven trays with baking paper.
Beat butter, vanilla, sugars and egg in a small bowl with an electric mixer until smooth and creamy; transfer to a large bowl.
Stir in combined flour, cocoa and baking soda. Stir in coconut, cherries and both chocolates. Allow the mixture to stand for 10 to 15 minutes or chill in the fridge for 10 minutes.
Roll level tablespoons of dough into balls, place about 5cm apart on oven trays; flatten slightly.
Bake for about 12 minutes or until set. Allow the biscuits to cool on trays for 10 minutes before removing them onto a cooling rack to cool completely.