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Category: Cookies
Prep Time: Cook Time: Total Time:
3/4 cup flour
1 tsp baking powder
1/2 tsp salt
16 oz bittersweet chocolate ((60-72% cacao)
10 tbsp butter
6 large eggs
1 1/4 cups sugar
1 cup firmly packed light brown sugar
1 tbsp pure vanilla extract
1 cup each semisweet chocolate chips, white chocolate chips and dried cherries
1 tbsp kirsch, optional
In a medium bowl, whisk together the flour, baking powder and salt together.
In a large bowl set over a double boiler, melt the butter and dark chocolate together until the mixture is silky smooth.
Beat the eggs and sugars in high speed until the mixture looks thick and pale. About 5 minutes. Add the cooled butter-chocolate mixture and vanilla to the eggs until just combined. Add the flour mixture and mix until it looks incorporated. Another 10 seconds. With a spatula fold in the two kinds of chocolate chips and dried cherries. The dough will look more like a batter (don’t worry, this is how it is supposed to be). Refrigerate this for 6 hours or overnight.
Preheat the oven to 375 On a baking sheet linked with parchment paper or Silpat, drop the cookies by rounded tablespoons or better still, an ice cream scoop. Do not let these come to room temperature or the batter will get runny. Pop them in the oven immediately. If you have a small oven like mine, and are baking in multiple batches, then keep the cookie dough/batter refrigerated while you’re waiting.
Bake for 10-12 minutes, rotating the pan halfway through baking time, until the cookie looks set and a few cracks begin to appear. Remove from the oven and let it cool a bit before transferring to a cooling rack. Serve warm with a slightly gooey centre.
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BLACK FOREST COOKIES
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Category: Cookies
Prep Time: Cook Time: Total Time:
3/4 cup flour
1 tsp baking powder
1/2 tsp salt
16 oz bittersweet chocolate ((60-72% cacao)
10 tbsp butter
6 large eggs
1 1/4 cups sugar
1 cup firmly packed light brown sugar
1 tbsp pure vanilla extract
1 cup each semisweet chocolate chips, white chocolate chips and dried cherries
1 tbsp kirsch, optional
In a medium bowl, whisk together the flour, baking powder and salt together.
In a large bowl set over a double boiler, melt the butter and dark chocolate together until the mixture is silky smooth.
Beat the eggs and sugars in high speed until the mixture looks thick and pale. About 5 minutes. Add the cooled butter-chocolate mixture and vanilla to the eggs until just combined. Add the flour mixture and mix until it looks incorporated. Another 10 seconds. With a spatula fold in the two kinds of chocolate chips and dried cherries. The dough will look more like a batter (don’t worry, this is how it is supposed to be). Refrigerate this for 6 hours or overnight.
Preheat the oven to 375 On a baking sheet linked with parchment paper or Silpat, drop the cookies by rounded tablespoons or better still, an ice cream scoop. Do not let these come to room temperature or the batter will get runny. Pop them in the oven immediately. If you have a small oven like mine, and are baking in multiple batches, then keep the cookie dough/batter refrigerated while you’re waiting.
Bake for 10-12 minutes, rotating the pan halfway through baking time, until the cookie looks set and a few cracks begin to appear. Remove from the oven and let it cool a bit before transferring to a cooling rack. Serve warm with a slightly gooey centre.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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