Fire up your ovens, bakers, let’s make some cookies! Posting date is January 28.
Black Forest Chocolate Cookies
Author: Matt Lewis & Renato Poliafito
Yield: 24 cookies
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 16 ounces dark chocolate (60 to 72% cacao), coarsely chopped
- 10 tablespoons unsalted butter, cut into 1-inch pieces
- 6 large eggs
- 1¼ cups granulated sugar
- 1 cup firmly packed light brown sugar
- 1 tablespoon pure vanilla extract
- 1 cup (6 ounces) semisweet chocolate chips
- 1 cup (6 ounces) white chocolate chips
- 1 cup (6 ounces) 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.
How to store: The cookies can be stored in an airtight container for up to 3 days.