There is nothing nicer and more comforting than the smell of fresh cookies baking in the oven. This is the cookie version of the popular Black Forest cake. The dough has cocoa in it, which gives them the dark colour. To complete the black forest theme, dry cherries are added to the dough along with lots of chocolate chunks.
The trick for making these cookies successfully is not to over bake them. It did take more than the 11-13 minutes that the original recipe suggests to bake them but I was checking after each minute to make sure they didn't get too hard. Nothing is worse than an over baked cookie.
Black Forrest Cookie Recipe
adapted from here
makes about 3 dozen cookies
1 cup all-purpose flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon kosher salt
8 oz semisweet chocolate, chopped
1/2 cup (1 stick) unsalted butter, cut into small pieces
1/2 cup sugar
1/4 cup packed brown sugar
2 large eggs at room temperature
1 package (about 12 oz) semisweet chocolate chunks or chips
1 1/2 cups dried cherries
Whisk together flour, cocoa, baking powder and salt; set aside.
Melt chocolate and butter in a double boiler, stirring until smooth. Remove from heat, mix in sugar, brown sugar, eggs, and whisk until smooth.
Whisk in the flour mixture just until combined (do not over mix). Fold in chocolate chunks and dried cherries; press plastic wrap directly onto surface of dough, and refrigerate until firm, 30 to 45 minutes.
In the meantime, preheat oven to 350 degrees F and line 2 or 3 cookie sheets with parchment paper.
Drop mounds of dough (equal to 2 level tablespoons) about 2 inches apart onto cookie sheets. Bake just until edges are firm (but not darkening), 11 to 13 minutes or until set. Cool on baking sheets 1 to 2 minutes; transfer to a wire rack to cool completely.