Picture this... You're driving all alone on a foggy night, down a long-winding road through a thick black forest, when all of a sudden a hooded figure appears 20 feet in front of your car; you screech to a stop. Then about 50 other hooded figures emerge from behind the trees of the deep, dark, black forest. They surround your car and close in until they are close enough to breathe on your windshield; their breath freezes the condensation on it...
This is an example of a very bad "black forest," one that is not desirable or enjoyable. (And who knows, maybe I will finish this story on some other blog some other day.) However, I am here to tell you of a very desirable and enjoyable "black forest," Black Forest Cookies to be exact.
These cookies are deemed Black Forest because of their close resemblance to the flavors in Black Forest Cake: cherries and dark chocolate. Though these include a lovely addition of chocolate and white chocolate chips, yum! In addition, these cookies have very little flour, and consequently taste more like a dense brownie or cake than a crumbly cookie. With this in mind, you can only expect that these cookies are highly addictive and a must try!
Black Forest Cookies
*Adapted from Baked: New Frontiers in Baking, yields about 24
- 1/4 cup + 2 tablespoons flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 8 ounces of dark chocolate (60-72%), coarsely chopped
- 5 tablespoons unsalted butter, cut in 1-inch pieces
- 3 large eggs
- 1/2 cup + 2 tablespoons sugar
- 1/2 cup firmly packed light brown sugar
- 1/2 tablespoon vanilla extract
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup white chocolate chips
- 1/2 cup dried cherries, chopped in half
1. Sift the flour, baking powder and salt together into a med. bowl and set aside.
2. In the top bowl of a double broiler, melt the butter and dark chocolate together until smooth. Set aside to cool.
3. In a stand mixer with a whisk attachment, or using hand beaters, beat the eggs and sugars on med-hi for 5 minutes. Add the cool chocolate and vanilla and beat on med until just combined. Add the flour and mix on low until just combined.
4. Using a spatula mix in the dried cherries, semi-sweet chips and white chocolate chips. Cover the bowl with plastic wrap and place it in the refrigerator to firm up for 6 hours or over night.
5. Preheat the oven to 375 and line two baking sheets with silicon mats or parchment.
6. Drop the dough by the tablespoonful about an inch apart on your baking sheets. Bake one sheet at a time for 10-11 minutes, 11 minutes was perfect for me. Do not overcook these cookies or they will not be ooey gooey delicious! Cool before serving.