Black Forest Cookies
From akarlin 16 years agoIngredients
- 1/2 cup or 2.5 oz. all-purpose flour shopping list
- 1 tablespoon unsweetened cocoa powder (I use Callebaut dutch processed, but you can use whatever you prefer) shopping list
- 1/2 teaspoon baking powder shopping list
- 1/4 teaspoon salt shopping list
- 3/4 cup or 4.5 oz bittersweet chocolate, chopped (I use Callebaut block chocolate, but you can use any kind you prefer, including chocolate chips) shopping list
- 1/4 cup unsalted butter, cut into small pieces shopping list
- 1/4 cup or 1.7 oz. sugar shopping list
- 2 tablespoons dark brown sugar -- packed shopping list
- 1 large egg shopping list
- 1cup or 6 oz bittersweet chocolate, chopped (this is separate and in addition to the chocolate included above) shopping list
- 3/4 cup dried cherries, preferably tart of sour shopping list
How to make it
- Don't preheat the oven yet because the dough needs a quick chill.
- In a bowl, sift together flour, cocoa, baking powder, and salt; set aside.
- Melt the 3/4 cup of chocolate and the butter (you can use a double-boiler or melt in the microwave). Whisk in both sugars. If mixture seem very hot, let it cool for a few minutes, then stir in the egg.
- Stir in the dry ingredients just until combined (do not overmix).
- Using a spatula or a wooden spoon, fold in chocolate chunks and cherries.
- Press plastic wrap onto surface of dough and refrigerate for at least 30 minutes.
- Preheat oven at 350. Line two baking sheets with parchment paper or non-stick foil.
- Drop well-rounded tablespoons 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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