Beat the butter, sugars and egg until smooth, then mix in the flour, chocolates and cherry pieces and ½ tsp salt.

Spoon onto non-stick baking sheets in large rough blobs – you’ll get 20 out of this mix.

Make sure they are well spaced as the cookies grow substantially as they bake.

The raw dough can be frozen.

2)Bake for 12-14 mins until just golden, but still quite pale and soft in the middle.

If baking from frozen, give them a few mins more.

Cool on the sheets for 5 mins, then lift onto racks with a fish slice and leave to cool completely.