Double chocolate chunk and cherry cookies recipe
 Luxurious fruit, nuts and liqueur make these satisfyingly chewy chocolate chunk cookies ideal for a special occasion. 100g/3½oz unsalted butter, softened, plus extra for greasing100g/3½oz caster sugar2 tbsp sunflower oil100g/3½oz soft dark brown sugar1 free-range egg, beaten½ tsp vanilla extract200g/7oz plain flour, plus extra for dusting½ tsp salt½ tsp baking powder100g/3½oz dried sour cherries, soaked in water2 tbsp cherry brandy40g/1½oz flaked almonds75g/2½oz roasted hazelnuts, chopped100g/3½oz white chocolate, broken into small pieces100g/3½oz dark chocolate, broken into small pieces 100g/3½oz unsalted butter, softened, plus extra for greasing 100g/3½oz caster sugar 2 tbsp sunflower oil 100g/3½oz soft dark brown sugar 1 free-range egg, beaten ½ tsp vanilla extract 200g/7oz plain flour, plus extra for dusting ½ tsp salt ½ tsp baking powder 100g/3½oz dried sour cherries, soaked in water 2 tbsp cherry brandy 40g/1½oz flaked almonds 75g/2½oz roasted hazelnuts, chopped 100g/3½oz white chocolate, broken into small pieces 100g/3½oz dark chocolate, broken into small pieces Method Preheat the oven to 200C/180C Fan/Gas 6.Place the butter and the caster sugar into a bowl and beat together until light and creamy. Add the sunflower oil and brown sugar and fold through to combine. Add the egg and vanilla essence and mix well.In a separate bowl, mix together the flour, salt and baking powder.Add the flour to the butter and sugar mixture and mix well to form a dough. Fold in the drained cherries, brandy, almonds, hazelnuts and the white and dark chocolate pieces. .On a floured work surface, carefully roll out the dough to 1cm/½in thick. Using the cookie cutter of your choice, cut out 8–16 cookies (depending on the size of the cutter).Place the cookies onto a greased baking tray (not too close together as they will spread). Place into the oven to bake for 15 minutes, or until golden-brown and cooked through.Remove from the oven and leave to cool on the trays for 8–10 minutes, then transfer to a wire cooling rack to cool completely. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Place the butter and the caster sugar into a bowl and beat together until light and creamy. Add the sunflower oil and brown sugar and fold through to combine. Add the egg and vanilla essence and mix well. Place the butter and the caster sugar into a bowl and beat together until light and creamy. Add the sunflower oil and brown sugar and fold through to combine. Add the egg and vanilla essence and mix well. In a separate bowl, mix together the flour, salt and baking powder. In a separate bowl, mix together the flour, salt and baking powder. Add the flour to the butter and sugar mixture and mix well to form a dough. Fold in the drained cherries, brandy, almonds, hazelnuts and the white and dark chocolate pieces. . Add the flour to the butter and sugar mixture and mix well to form a dough. Fold in the drained cherries, brandy, almonds, hazelnuts and the white and dark chocolate pieces. . On a floured work surface, carefully roll out the dough to 1cm/½in thick. Using the cookie cutter of your choice, cut out 8–16 cookies (depending on the size of the cutter). On a floured work surface, carefully roll out the dough to 1cm/½in thick. Using the cookie cutter of your choice, cut out 8–16 cookies (depending on the size of the cutter). Place the cookies onto a greased baking tray (not too close together as they will spread). Place into the oven to bake for 15 minutes, or until golden-brown and cooked through. Place the cookies onto a greased baking tray (not too close together as they will spread). Place into the oven to bake for 15 minutes, or until golden-brown and cooked through. Remove from the oven and leave to cool on the trays for 8–10 minutes, then transfer to a wire cooling rack to cool completely. Remove from the oven and leave to cool on the trays for 8–10 minutes, then transfer to a wire cooling rack to cool completely.