Sweet and tart ingredients complement each other in baking and lead to a balanced creation. Inspired by black forest cake, a classic German dessert with chocolate and cherries, these black forest cookies are incredibly decadent. Chocolate chips and dried cherries punctuate each bite with richness and chewy texture. For chocolate-centric desserts such as this one, I prefer the flavor of Ghirardelli baking bars and chips to all other brands.
Black Forest Cookies
Adapted from Martha Stewart
8 ounces semisweet chocolate, chopped
1/2 cup unsalted butter, cut into small pieces
1 cup flour
2 Tbsp unsweetened cocoa powder
1 tsp baking powder
1/2 tsp salt
1/2 cup sugar
1/4 cup packed brown sugar
2 large eggs
1 1/2 cups semisweet chocolate chips
1 1/2 cups dried cherries
Place chopped chocolate in a microwave-safe bowl and heat in 45-second intervals, stirring until completely melted and smooth. Add butter and stir until melted and mixture is glossy; set aside to cool slightly.
Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl. Place chocolate mixture in a large bowl and whisk in both sugars, then eggs, until smooth. Whisk in flour mixture just until combined. Fold in chocolate chips and dried cherries; cover dough with plastic wrap and refrigerate 30 minutes or until firm.
Preheat oven to 350°F and line two baking sheets with silicone mats or parchment paper. Using 1 level tablespoon dough per cookie, roll dough into balls and place 2 inches apart on baking sheets. Bake cookies for 6 minutes, then rotate sheets and bake until edges are firm, 5 to 7 minutes more. Cool 1 minute on baking sheets, then transfer cookies to a wire rack and cool completely. Store in an airtight container up to 3 days.
Yield – 70 cookies (serving size: 1 cookie)
Calories – 70
Carbs – 10