BLACK FOREST CHOCOLATE CHIP COOKIES
Bite into these cookies and you instantly taste the intense chocolate flavor. They melt in your mouth and really remind us of a Black Forest dessert. The cookie is buttery and chocolaty. The rich chocolate is the perfect combination with the sweet dried cherry. This recipe makes a lot of cookies - perfect for a crowd or even...
Provided by Cheri Echard
Categories Fruit Desserts
Time 30m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 375 F. In a large bowl, stir together well, flour, cocoa powder, baking soda, and salt. (You can sift if you like to mix cocoa more easily, but stirring works.)
- 2. In medium bowl cream butter, sugars and vanilla until creamy.
- 3. Add eggs, beat well.
- 4. Gradually add flour mixture, beating well.
- 5. Stir in chocolate chips, nuts, and cherries.
- 6. Drop by rounded teaspoons onto an ungreased cookie sheet.
- 7. Bake 10-12 minutes until tops are lightly set. (Time can vary depending on where you live.) Note: Underbake by a minute or two if you are shipping, and they will stay moist and chewy longer.
- 8. Cool slightly. Remove from cookie sheet to wire rack. Cool completely.
BLACK FOREST CHOCOLATE CHIP & CHERRY COOKIES
An excellent cookie for chocolate and cherry lovers alike. As you may know, the appellation 'Black Forest' does in fact refer to a forest of that name found in Germany, where the Black Forest Gateau was believed to have originated. Since then chefs have used their imagination to apply the combination of chocolate and tart cherries, customarily soaked in Kirschwasser (also credited to that region, where tart morello cherries grow) to a number of different desserts and delicacies. That being said, this delicious cookie is very adaptable to suit different tastes. It can be made without the chocolate (just add an extra 1/2 cup or so of cherries), extra chocolatey (add 2/3 cup unsw cocoa powder to the batter with the flour), kid friendly (soak the cherries in juice or a simply syrup), or easily halved. These cookies are very moist and chewy, which I love, but if you prefer crunchier cookies you may want to use a different batter base. This recipe is adapted from Dede Wilson's "Chocolate Chip Cookies". Cook time includes chill time. Cheers!
Provided by Oenophilly
Categories Drop Cookies
Time 2h12m
Yield 50 cookies, 50 serving(s)
Number Of Ingredients 12
Steps:
- Microwave the cherries and Kirsch on high for about a minute. Let them sit for 15 minutes to plump the cherries and cool down.
- Whisk flour, baking soda, and salt together in a medium bowl.
- In a large bowl with an electric mixer on medium-high, beat (using the flat paddle attachment) butter until creamy, about 2 minutes.
- Add sugars gradually, beating until light and fluffly, about 3 minutes. Scrape down the bowl as needed.
- Beat in extracts and then eggs.
- Turn the mixer down to low and add the flour in three increments, scraping down the bowl frequently. Do not overmix - I usually turn off the mixer and hand mix the last remains.
- Stir in the chocolate chunks, the cooled cherries, and up to 1 tbsp of the kirsch (discard, or drink, the rest!).
- Cover the bowl and chill for at least 2 hours
- Preheat the oven to 375°F Line two cookie sheets with parchment paper or grease them.
- Drop chilled dough by rounded tablespoon at 2 inch intervals (they spread out a good bit) onto the sheets.
- Bake for about 12 minutes (give or take based on your 'chewiness' preference), or until the edges and tops turn golden brown. Remove from the oven, cool for several minutes, and enjoy!
Nutrition Facts : Calories 126.4, Fat 8.1, SaturatedFat 5, Cholesterol 17.2, Sodium 78.2, Carbohydrate 14.3, Fiber 1.6, Sugar 6.8, Protein 2.1
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