These delicious cookies - featuring one of Australia's most-loved chocolate bars - will be a new family favourite!
5 x 52g bars Cherry Ripe
250g unsalted butter, chopped, at room temperature
½ cup caster sugar
½ cup brown sugar, firmly packed
2 cups plain flour
¼ cup cocoa powder
1 teaspoon bicarbonate of soda
1/3 cup red glace cherries (70g), halved
¾ cup Dark Choc Melts (130g), melted, to decorate
Lightly grease two large oven trays.
Chop three of the chocolate bars into small pieces. Finely chop remaining chocolate bars and set aside for decoration.
Beat butter and sugars in the small bowl of an electric mixer until pale and creamy. Beat in egg until combined. Transfer to a large bowl.
Stir in combined sifted flour, cocoa and soda. Then stir in chopped chocolate bars and cherries.
Roll heaped tablespoons of mixture into balls. Place about 6cm apart on prepared trays. Flatten slightly with fingertips.
Cook in a moderate oven (180C) for 10 minutes. Biscuits are cooked when set, as they will firm on cooling. Remove from oven. Cool completely on trays.
Spread 1 teaspoon melted chocolate on top of each biscuit. Decorate with reserved chocolate bars.
TIP! These biscuits are fudgy, but if you like a crisper biscuit, cook for a further 2 to 3 minutes. They can be made up to four days ahead. Store in an airtight container.