This may be my new favorite cookie recipe, the black forest chocolate cookie from my go-to baking book. Only changes I made was that I used dried cranberries instead of dried cherries (it’s what I had on hand) and milk chocolate chips instead of semi-sweet (again, what I had on hand). Otherwise, I followed the recipe as is. I think the chewy chocolate cookie base has great potential for endless variation. I want to try it again soon with peanut butter chips or mint chips instead. Go out and make some now!
Black Forest Chocolate Cookies
From Baked: New Frontiers in Baking
3/4 cup all purpose flour
1 tsp. baking powder
1/2 tsp. salt
16 oz. dark chocolate (60-72% cacao), coarsely chopped
10 tbsp. unsalted butter, cut into 1-inch pieces
6 large eggs
1 1/4 cups granulated sugar
1 cup firmly packed light brown sugar
1 tbsp. pure vanilla extract
1 cup (6 oz.) semisweet chocolate chips
1 cup (6 oz.) white chocolate chips
1 cup (6 oz.) dried cherries
Sift the flour, baking powder, and salt together into a medium bowl and set aside.
In a large nonreactive metal bowl, combine the dark chocolate and butter. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the chocolate and butter are completely melted and the mixture is smooth. Set aside to cool.
In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs and sugars on high speed until the mixture is pale and thick, about 5 minutes.
Add the cooled chocolate mixture and the vanilla and beat until just combined. Scrape down the bowl and beat again for 10 seconds.
Add the flour mixture and mix on low until just combined, about 10 seconds. Do not overmix.
Using a spatula or wooden spoon, fold in the chocolate chips, white chocolate chips, and dried cherries. The dough will look very loose but it will harden in the refrigerator. Refrigerate for 6 hours or overnight.
Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
Drop the dough by rounded tablespoons onto the prepared baking sheets, about 1 inch apart. Bake for 10 to 12 minutes, rotating the pans halfway through the baking time, until the tops of the cookies are set and begin to show a few cracks. Remove from the oven and let cool slightly before removing from the pans and serving.
The cookies can be stored in an airtight container for up to 3 days.