Dark chocolate, cherry & almond cookies

Ingredients

225 g	Dark chocolate, good quality, I use Whittakers Dark Ghana (Main)
3 Tbsp	Butter
1 cup	Sugar
3 large	Eggs
1 tsp	Espresso powder
1 tsp	Vanilla extract, good quality
1 cup	Plain flour
¼ tsp	Baking powder
¼ tsp	Salt
1 cup	White chocolate, chopped
1 cup	Almonds, chopped
¾ cup	Dried cherries

Directions

1. Preheat oven to 165C. Line a baking tray with baking paper.
2. Gently melt together the chocolate and butter together, either in a heatproof bowl over a simmering pot of water, or in a microwave. Heat until the butter has melted and then stir until the remaining chocolate melts too.
3. In a large bowl, beat together eggs and sugar with a wooden spoon until combined. Add the melted chocolate mixture, then stir in all remaining ingredients. Mix together — the mixture will be thick.
4. Using two tablespoons, drop spoonfuls of dough onto the baking tray, leaving plenty of room for the cookies to spread.
5. Bake the cookies for 11 to 12 minutes, until their topsjust crack. Remove from oven and allow to sit for 5-10mins. Transfer to a wire rack to cool.

If you liked this Christmas recipe, try Delaney's

spicy red Christmas 'kraut

for a tasty and original Christmas gift