These Chocolate Bakewell Cookies are an amazing flavour twist on the classic Cherry Bakewell flavour we all know and love. The cookies combine a delicious balance of chocolate and cherries in each bite, with the flavour of almond coming through to make these taste truly Bakewell. They are perfect for any weekend treat or mid week cookie craving and will make everyone who tries them a very happy human.
WHY YOU WILL LOVE THIS RECIPE
Delicious Bakewell flavour with a hit of chocolate | Cherry Bakewell is a firm favourite and nostalgic flavour amongst many and the addition of chocolate takes the flavour to a whole new dimension!
No chill recipe making them easy and quick to make | Cookies are one bake we can rely on to be quick and easy to make and this recipe goes one step further as it doesn’t require any pre bake chilling and can be ready in 30 minutes.
Play around with the ingredients | Cookies are perfect for playing with flavours and ingredients so if you didn’t want to add chocolate and keep these traditional Bakewell then you can simply remove the chocolate from the recipe and replace them with almonds instead.
TIPS WHEN BAKING THESE CHOCOLATE BAKEWELL COOKIES
These cookies are so simple and quick to make and the Cookie Monster inside of me just loves that they don’t require any chilling. You can read more on the difference between chilled and non chilled cookies in my Triple Chocolate Chip Cookie post, but these cookies really don’t need to be chilled when they already taste so good.
Cream the butter and sugar | The first step to the majority of cookie recipes is to cream your butter and sugar together, this is the first step to ensure we break down the sugar crystals and give the cookies a bit of air to rise.
MY KITCHEN TIP | Always use room temperature butter when creaming it with sugar or you won’t be able to cream the mixture together well. If your butter is too hard avoid putting in the microwave to soften as this is very likely to soften it too much which will make the mixture difficult to portion effectively. If you do find your mixture is too soft you can chill the dough in the fridge for a but to harden it up before scooping.
Beat in the egg and almond extract | Again these should also be room temperature eggs to keep the temperature of the batter consistent.
What happens if I have the wrong sized egg for this recipe? I also always use large eggs in my recipes so if you only have medium to hand then I suggest adding one and 1/2 eggs which you can do by breaking them together into a bowl and adding 3/4 of the mixture. Of course there is a little waste eggs when you do it this way so unless you really care about the final rise then 1 medium egg instead of large in this recipe isn’t going to do too much harm.
If you only have small eggs then I would suggest using two eggs instead and this should be the perfect substitute.
Add the dry ingredients and fillings | Sift in the flours and gently fold them through until almost all the flour is combined. Then add in the chopped cherries and chocolate chips saving some back to add to the top of the scoops.
MY KITCHEN TIP | To give your cookies a beautiful visual effect and those delicious chocolate puddles, once scooped press in larger chunks of chocolate to the middle with some additional cherry halves. When the cookies bake, these ingredients will be incorporated onto the top of cookie making them irresistible.
HOW TO FREEZE COOKIE DOUGH
Freezing cookie dough is a great tip if you have plenty of unexpected guests or hungry mouths to feed in the house. I almost always ensure I have a stash ready in my freeze for myself alone so when baking will bake a standard or double batch of cookies and freeze at least half or more in my freezer.
The best way to do this is to make your cookie dough mixture as above and scoop the cookie dough into balls, pushing in those extra bits of chocolate for the chocolate puddles. Place the cookie balls onto a baking sheet reasonably close together but not touching and then pop them in the fridge to chill for about 30 minutes until they are firm and no longer sticky.
Once they’re chilled, add them to a freezer safe bag and store them in your freezer for up to 3 months (they never last that long)
When you’re ready to bake you can remove as many cookies as you need from the freezer and place them straight onto a baking sheet to bake. You will need to add a few minutes more baking time and you may find they don’t spread as much so I always remove them from the oven about 8 minutes in and give them gentle push in the centre with a measuring cup or something similar that is the same size and this helps them spread out.
This step in needed because the recipe was originally a non chilled cookie recipe. Cookie recipes that need to be chilled first have a higher butter to flour ratio so the chilling helps manage the spread. As this recipe has a higher flour ratio it doesn’t need this step. Read more about that here.
TOOLS YOU WILL NEED
Large mixing bowl | As all the ingredients come together you’ll want a large mixing bowl for easy and even mixing.
Electric Hand Whisk or Stand Mixer | These make light work of creaming the butter and sugar together quickly and if using your standing mixer you’ll have your hands free for preparing the other ingredients.
Ice Cream Scoop | The best tool for quickly portioned and evenly sized cookies
Flat Baking Sheets | You’ll need to spread the cookies out enough to allow them to spread a little so ideally if you want to make these all at once then you’ll need two sheets. However if you want to bake half a batch and freeze the rest for later then one sheet should be plenty.
Wire Cooling Rack | Once the cookies are baked they’ll need a few minutes to cool on the tray before being moved across to a wire cooling rack to cool properly. You’ll likely want to eat one a little warm when the chocolate is still gooey and melted, and in this case they won’t need to cool down for long.
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LOVE COOKIES? YOU MUST TRY THESE
I would love it if you tagged me @mykitchendrawer on Instagram if you make these Bakewell Cookies. It’s the biggest honour to see my recipes come to life in your kitchen and if you have any questions please don’t hesitate to drop me a message. Happy baking!
Chocolate Bakewell Cookie
- 150 g butter
- 125 g caster sugar
- 125 g soft brown sugar
- 1 egg large
- 1 tsp almond extract
- 150 g plain flour
- 150 g self-raising flour
- 150 g glace cherries halved
- 200 g dark chocolate chips
- 50 g dark chocolate chunks
- Preheat the oven to 180°C and line two baking trays with baking paper.
- Cream the butter and two sugars in a large bowl until light and fluffy, then add the egg and almond extract and combine.
- In another bowl, combine the two flours, then add half to the butter and sugar mixture and mix it through. Add the remaining flour and combine it all together, then add the chocolate chips and 3/4 of the halved cherries then fold them all through with a wooden spoon or rubber spatula.
- Using an ice cream scoop or a tablespoon, scoop balls of the dough on the lined baking trays, leaving enough space around each for them to expand when cooking.
- Push chunks of chocolate and 1 or 2 of the remaining cherry halves into the cookie dough balls then bake in the oven for 10-12 minutes until just golden brown.
- Remove from the oven and transfer the cookies to a wire rack to cool.