Ingredients
Method
- Preheat your oven to 180°C (160°C fan).
- Line your baking trays with parchment paper.
- In a large bowl, beat the softened butter, packed light brown sugar, and granulated sugar for 2-3 minutes until light, fluffy, and creamy.
- Scrape down the sides of the bowl halfway through.
- Beat in the egg and vanilla extract until fully incorporated.
- Scrape down the bowl as needed.
- In a separate small bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, salt, and espresso powder.
- Add the dry ingredient mixture to the creamed butter and egg mixture.
- Stir until just combined; do not overmix.
- Fold in the halved fresh cherries, milk chocolate chips, and white chocolate chips until evenly distributed.
- Scoop the dough using 2 tablespoons per biscuit.
- Gently roll the dough into balls.
- Place the dough balls on your prepared baking trays, spaced about 2 inches apart.
- Gently flatten each ball with the bottom of a glass or your palm until they are about ½ inch thick.
- Bake for 15 minutes until the edges are set but the centers still look slightly underdone.
- Remove the baking trays from the oven.
- Let the biscuits sit for 5 minutes on the tray.
- Transfer the biscuits to a wire cooling rack to cool completely.
Notes
Ensure butter is softened, not melted, for the best texture.
Do not overmix the dough after adding dry ingredients to keep biscuits tender.
Bake until edges are set, but centers are still slightly soft; they will firm up as they cool.
Allow biscuits to cool on the tray for 5 minutes before moving them to prevent breakage.
Do not overmix the dough after adding dry ingredients to keep biscuits tender.
Bake until edges are set, but centers are still slightly soft; they will firm up as they cool.
Allow biscuits to cool on the tray for 5 minutes before moving them to prevent breakage.