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Black Forest Cookies
Fudgy, ultra chocolatey cookies with creamy white chocolate chunks and dried cherries - it's like Black Forest Cake in cookie form!
Ingredients
- 3 oz 85g unsweetened chocolate coarsely chopped
- 7 tablespoon 100g unsalted butter
- 2 teaspoon 10g honey
- 2 large eggs at room temperature
- 1 teaspoon 5ml pure vanilla extract
- 1 cup plus 2 tbsp 225g granulated sugar
- ½ teaspoon salt
- 1 cup 142g all-purpose flour
- 3 tablespoon 18g cocoa powder (I prefer this one)
- ¼ teaspoon baking soda
- ¾ cup 4oz/113g dark chocolate chunks
- ½ cup 2.5oz/70g white chocolate chunks
- ½ cup 60g dried sour cherries coarsely chopped
Instructions
- Combine unsweetened chocolate, butter and honey in a small saucepan and stir over very low heat until melted and smooth. Set aside to cool completely.
- Place eggs and vanilla in the bowl of an electric stand mixer fitted with the paddle attachment and beat on medium speed for about 30 seconds. Gradually stream in sugar and then beat on high speed for 3-5 minutes, until pale, thick and almost tripled in volume. The mixture should fall back on itself in ribbons. Mix in salt.
- Sift flour, cocoa powder and baking soda into a medium bowl and whisk to blend evenly.
- Turn mixer to low speed and slowly add cooled melted chocolate mixture. Mix until evenly combined. Add flour mixture and mix on low until blended, then fold in chocolate chunks and dried cherries. Cover the bowl and place it in the fridge and chill for just 15-20 minutes. Any longer and the dough will be too firm to scoop, but no chilling will leave the mixture too soft for them to hold their shape while baking.
- Preheat your oven to 350°F and line two large baking trays with parchment paper.
- When the mixture is thick and fudge-like, scoop or spoon generous 2-tablespoon portions of dough onto prepared baking trays, spacing them 2 inches apart. Or, for a smoother look, roll dough into smooth balls.
- Bake for 10-12 minutes, until cracked and set at the surface but significantly soft in the middle – at this point they will still definitely look under-baked, but they will set up further as they cool and leave you with fudgy-centered cookies. Transfer baking trays to a wire rack and let cookies set for a few minutes before transferring individually to the rack to continue cooling.
