Thursday, July 12, 2012

Don't venture into the Forbidden Forest...but do venture into the Black Forest Cookies

In high school I took a German History, which was taught by one of my favorite teachers. He would always mention black forest cake so one day while looking at recipe I came across this recipe and knew instantly that I had to make the cookies as a gift for him!! He loved them and they have been a hit ever since!! These cookies will have you addicted, my chocoholic friend instantly fell in LOVE with these and often requests me to make them. There is no shortage of chocolate in these cookies, there is cocoa and melted chocolate in the batter, on top of that there are chocolate chips mixed in!
What really makes these cookies are the dried cherries, the better the quality the better the cookie.
Be careful to guard some for yourself, as other members of my household got to my stash before I was able to photograph them. So, please forgive the quality of the following photo.
Just realized I forgot the recipe HAHA woops! Sorry so here it is!
Black Forest Cookies (Adapted from Martha Stewart) 
  • 1 cup all-purpose flour, spooned and leveled
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 8 ounces semisweet or bittersweet chocolate, chopped
  • 1/2 cup (1 stick) unsalted butter, cut into small pieces
  • 1/2 cup granulated sugar
  • 1/4 cup packed light-brown sugar
  • 2 large eggs
  • 1 package (about 12 ounces) milk chocolate chunks
  • 1 1/2 cups dried cherries

Preheat the oven to 350 degrees and line baking sheets with parchment. Whisk together the flour, cocoa powder, salt and baking power, set aside this mixture for later. In a saucepan melt the butter and chopped chocolate (can also do this in the microwave). After removing the sauce pan from the stove, whisk in the eggs and sugar until the mixture is smooth. Combine the chocolate mixture with the dry ingredients, be careful not to over mix. Stir in the milk chocolate and dried cherries, making sure they are evenly distributed. Refrigerate batter for 15 minutes (any longer and the dough becomes too tough to scoop). Drop a large cookie scooper worth of dough on the previously prepared baking sheets and bake for 9-12 minutes, cool on baking sheets for 2 minutes then transfer to metal rack to cool completely. 

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