Since the end of summer is near, I thought we could all use a mood booster -- in the form of food, of course. Nothing fancy (okay, maybe a little bit fancy). Just some good old fashioned luscious chocolate deliciousness. We could all use it, right?
Behold, friends! I present you with the unbelievably decadent, utterly delectable, can't-go-wrong Black Forest Cookie!
Black Forest Cookies adapted from (Queen) Martha Stewart:
- 1 cup all-purpose flour, spooned and leveled
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 8 ounces semisweet or bittersweet chocolate, chopped
- 1/2 cup (1 stick) unsalted butter, cut into small pieces
- 1/2 cup granulated sugar
- 1/4 cup packed dark-brown sugar
- 2 large eggs
- 1 package (about 12 ounces) semisweet chocolate chunks
- 1 1/2 cups dried cherries
1. Preheat oven to 350 degrees. Line three baking sheets with parchment paper; set aside. In a medium bowl, whisk together flour, cocoa, baking powder, and salt; set aside.
2. Place chopped chocolate and butter in a large heatproof bowl set over a pan of simmering water; stir until melted and smooth. Remove from heat; whisk in sugars, then eggs, until smooth.
3. Whisk in dry ingredients just until combined (do not overmix). Fold in chocolate chunks and dried cherries; press plastic wrap directly onto surface of dough, and refrigerate until firm, 30 to 45 minutes.
4. Drop mounds of dough (equal to 2 level tablespoons) about 2 inches apart onto prepared sheets. Bake just until edges are firm (but not darkening), 11 to 13 minutes. Cool on baking sheets 1 to 2 minutes; transfer to a wire rack to cool completely.