Week 37~Black Forest Cookies

In a land far far away, before me baking 52 weeks of cookies was even a thing, I promised a friend I would make Black Forest Cookies for his birthday. Well, that land far far away might have been a dive bar after a boozy dinner, so when his birthday rolled around in early March, someone (me) might have forgotten about the promise I made. Luckily, he didn’t forget and reminded me. I finally got around to fulfilling my promise and made him these cookies this week.

This recipe is made entirely in a double boiler, or bowl over a pot with a little bit of simmering water in it. No mixer is required. You don’t even have to remember to soften the butter because you melt it with the chocolate. It is very easy to throw together. The dried cherries in this recipe give the cookies a nice tartness that compliments the sweetness of the chocolate. Enjoy!!!

xoxo,

K

Black Forest Cookies (originally posted by Martha Stewart. For original recipe click here)

Ingredients…

  • 1 cup all-purpose flour
  • 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 dark-brown sugar
  • 2 large eggs
  • 1 package (about 12 ounces) semisweet chocolate chips or chunks 
  • 1 1/2 cups dried cherries

What to do…

  1. In a medium bowl, whisk together flour, cocoa, baking powder; and salt. Set aside.
  2. Place chopped chocolate and butter in a large heatproof bowl set over a pan of simmering water, or a double boiler pot if you have one.
  3. Stir until melted and smooth.
  4. Remove from heat.
  5. Whisk in sugars, then eggs, until smooth.
  6. Whisk in dry ingredients just until combined. Fold in chocolate chips or chunks and dried cherries.
  7. Press plastic wrap directly onto surface of dough, and refrigerate until firm, 30 to 45 minutes.
  8. In the meantime, preheat your oven to 350 degrees Fahrenheit and place parchment paper on your cookie sheets.
  9. Using a cookie scoop, drop dough (about 2 tablespoons) about 2 inches apart onto the prepared sheets.
  10. Bake 11 to 13 minutes.
  11. Cool on baking sheets for a couple minutes. Transfer to a wire rack to cool completely.

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