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Category: Cookies
Prep Time: Cook Time: Total Time:
1/2 cup flour
1 tbsp unsweetened cocoa powder
1/2 tsp baking powder
1/4 tsp salt
¾ cup plus 1 cup (divided use) bittersweet chocolate chips
1/4 cup unsalted butter, cut in small pieces
1/4 cup sugar
2 tbsp packed dark brown sugar
1 large egg
3/4 cups dried cherries, preferably tart of sour
Don't preheat the oven yet because the dough needs a quick chill.
In a small bowl, stir together flour, cocoa, baking powder, and salt; set aside.
Place the 3/4 cup chocolate chips and butter in a large microwave-safe bowl. Heat on high for 30 seconds; stir and repeat until chocolate is melted. whisk in both sugars. If mixture seem very hot, let it cool for a few minutes, then stir in the egg.
Stir in dry ingredients just until combined (do not over mix). Fold in chocolate chunks and cherries; press plastic wrap onto surface of dough and refrigerate 30 to 45 minutes.
Preheat oven to 350. Line two baking sheets with parchment paper or non-stick foil.
Drop well-rounded tbsp of dough, about 2 inches apart, onto prepared sheets. Bake just until edges are firm -- 11 to 13 minutes. Cool on baking sheets 1 to 2 minutes; transfer to a wire rack to cool completely.
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SMALL BATCH BLACK FOREST COOKIES
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Category: Cookies
Prep Time: Cook Time: Total Time:
1/2 cup flour
1 tbsp unsweetened cocoa powder
1/2 tsp baking powder
1/4 tsp salt
¾ cup plus 1 cup (divided use) bittersweet chocolate chips
1/4 cup unsalted butter, cut in small pieces
1/4 cup sugar
2 tbsp packed dark brown sugar
1 large egg
3/4 cups dried cherries, preferably tart of sour
Don't preheat the oven yet because the dough needs a quick chill.
In a small bowl, stir together flour, cocoa, baking powder, and salt; set aside.
Place the 3/4 cup chocolate chips and butter in a large microwave-safe bowl. Heat on high for 30 seconds; stir and repeat until chocolate is melted. whisk in both sugars. If mixture seem very hot, let it cool for a few minutes, then stir in the egg.
Stir in dry ingredients just until combined (do not over mix). Fold in chocolate chunks and cherries; press plastic wrap onto surface of dough and refrigerate 30 to 45 minutes.
Preheat oven to 350. Line two baking sheets with parchment paper or non-stick foil.
Drop well-rounded tbsp of dough, about 2 inches apart, onto prepared sheets. Bake just until edges are firm -- 11 to 13 minutes. Cool on baking sheets 1 to 2 minutes; transfer to a wire rack to cool completely.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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